I am a big fan of new red-skin potatoes, B-sized. I like the taste as well as the fact that they’re so easy to prepare. Until recently, I either boiled them or roasted them. But I’ve been using my iron skillet more and more lately, and I’ve discovered that I like pan-roasting most vegetables in it — including new potatoes. In this recipe, you first parboil the potatoes and then finish cooking them in a skillet.
An added benefit of cooking in a cast iron skillet is the additional iron it can add to your diet. A study published in the Journal of the American Dietetic Association showed that cooking in cast iron can add a significant amount of iron to foods. Most pre-menopausal women don’t get near enough of the 18 mg of iron they need daily.
- Wash new potatoes and place them in a saucepan. Fill the pan with enough room-temperature water to reach about 1 inch above the potatoes.
- Bring the water to a light boil and allow the potatoes to boil for about 7 to 10 minutes.
- Remove the potatoes from the heat. Stick a fork in one to test for doneness. The potato should still be firm and the fork should meet resistance after easily piercing the initial edge.
- Once the potatoes are parboiled, dip them in cold water to stop the cooking.
- Cut potatoes into bite-sized pieces.
- In a large skillet, heat olive oil over medium heat.
- Add potatoes, garlic powder, paprika, sea salt and pepper, and toss to combine.
- Allow them to cook without stirring until they start to get crispy and slightly blackened, then flip.
