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Nov 18, 2013 03:34 AM

Oven browned potatoes

Help me out folks!

My grandma made the most amazing potatoes when we used to have family gatherings. Sadly, I was too young to cook and get the method and she died years ago.

These potatoes were peeled and cut into say quarters and then baked in some kind of I'm guessing animal fat which would result in a nice golden brown crust on them?

Grandma was Austrian, if that sheds any light.

I would love to be able to make them this Christmas.

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  1. We frequently enjoy this recipe I found on a BBQ website about 10 years ago.

    Cast Iron Skillet Baked Potatoes

    These potatoes are baked, cut side down in a cast iron skillet. This results in a potato with a slightly golden brown crust on the cut side and it has a delicious, roasted flavor.

    4 Tbsp cooking oil
    1/4 tsp dried rosemary
    1/8 tsp seasoning salt or kosher salt
    3 or 4 medium size potatoes, sliced in half length wise

    In a room temperature, about a 10-inch size cast iron skillet, add the oil and spread evenly over bottom. Sprinkle rosemary and salt evenly over the oil.

    Scrub and dry the potatoes. Leave potato skins on. Cut potatoes in half, lengthwise, through widest part of potato. Place potatoes, cut side down, one layer deep in bottom of cast iron skillet. Press down on potatoes so that the cut side is coated in oil.

    Place cold skillet of potatoes in cold oven. Set oven to 400F and bake for 45-minutes. At end of cooking time, pierce with fork to test for doneness.

    Potatoes can be served with sour cream, grated cheese, etc.

    5 Replies
    1. re: Antilope

      Antilope, what kind of potatoes are you using? I have available to me: Russet (baking), white boiling potatoes, new red or white skinned potatoes, fingerlings and yellow flesh (i.e. Yukon Gold).

      1. re: 1sweetpea

        I usually use Russet potatoes. I haven't tried other kinds in this recipe.

      2. re: Antilope

        Although not quite what I'm looking for, the recipe sounds really good. Thanks for sharing :)

        1. re: salsailsa

          I tried a similar method to this that I found on these boards a while back except I used a baking sheet and they were so very good. I think I had searched how to speed up oven baking time for potatoes. I think a cast iron would make them even better.

          1. re: hheath9h

            I jump-start mine in the microwave. Toss them in whole, and cook them until they are hot but not starting to soften. Obviously how long that is depends on your microwave and the size of the potatoes. Then I quarter them, toss them in some oil and roast them at about 380, convection. I like using the dry, floury potatoes best - they seem to get a crisp outside and fluffy inside. Kind of like a big fat deep-fried wedge.

      3. You can buy duck fat on DF makes a delicious oven roasted potato.

        6 Replies
        1. re: Berheenia

          I'd use the 'waxiest' potatoes you can find. Peel. Cut Into quarters then into barely simmering unsalted water for about twenty-thirty minutes until el dente. Drain pat dry. Gently toss/fold w/ duck fat or any animal fat of best OO. Into hot preheated oven 375-400F. Watch until they are as golden as you want them. Into bowl. Pinch of S&P and, (maybe sounds strange) a light drizzle of fresh squeezed lemon juice and some chopped fresh parsley. Served immediately.

          1. re: Puffin3

            What is considered to be a waxy potato?

            1. re: salsailsa

              A spud with tight, shiny skin- Yukon Golds would be great.

              1. re: Hobbert

                Also waxy: red-skinned ones like Red Bliss. All-purpose potatoes will work too, though they are neither waxy nor starchy/fluffy, but somewhere between the two.

                1. re: greygarious

                  Yukon Golds are AP, not waxy, fwiw. Waxier potatoes do roast better.

                  1. re: greygarious

                    Yep, red potatoes are probably better for this application. I like the taste of YG's, though.

          2. She very probably cooked them in goose fat. Goose would be typical holiday fair in southern Germany, Austria, and mittel Europa. (Also good for cooking latkes in Jewish households living far afield of olive oil areas....) Duck fat would be an appropriate substitute (but, here's a hint: Chanukah is a time when geese are more readily available in markets, and it's worth it to get a goose to roast just for the rendered fat - you will get LOTS of it and it freezes for ages.)

            2 Replies
            1. re: Karl S

              The only thing is that eating goose isn't that common where I'm from. Perhaps duck? Thanks for the info.

              1. re: salsailsa

                As I wrote, duck fat would be an appropriate substitute.

            2. Search YouTube for "Ofen Kartoffeln" - German for "oven potatoes", maybe something will look familiar.

              1. The recipe I use from an old Fannie Farmer cookbook is for Franconia Potatoes:

                Pare medium potatoes. Cook 10 minutes in boiling salted water. Drain. Put in pan with meat you are roasting and bake until soft, about 1 hour. Baste several times with the fat in the pan.

                I have made these many times without meat, just basting frequently with butter or bacon fat. I think you could also cut the potatoes into chunks, but don't roast for an hour then--just keep piercing with a knife and remove from the oven when soft.