Crispy and cheesey Skillet potatoes

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  • SERVES: 4

Awesome one pan potato bake, lathered with salted butter, Parmesan and sea salt, this is the perfect accompaniment for any protein or family dinner.

Ingredients

  • 4x large potatoes, washed

  • 200g salter butter soffened

  • 1x white onion

  • 100g Parmesan shaved or grated

  • Sea salt

  • black pepper

  • Thyme or Rosemary

Instructions

  • brush bottom of cast iron skillet with some butter so it solidifies covering the bottom of the pan

  • on a mandolin, thin slice potatoes and onion, the potato should be slightly transparent.

  • build the potato bake, layering two layers of potato nicely in the pan, then brush with butter, add salt, pepper and Parmesan. Repeat this process until the pan is filled.

  • turn oven to 150 degrees Celsius, place pan on top of stove on medium heat, cook on stove until the potato starts to crisp, then move to the oven for 2 hours
  • to check if the potato is cooked, poke with a needle and it its easy and soft it is ready, loosen potato in pan and then turn out onto a board to cut.

  • serve with extra salt and rosemary or thyme to garnish.

Equipment:

  • 9″ cast iron skillet
  • Chopping board
  • pastry brush

 

Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.

Bondi Harvest recipe measurements use the Metric system.

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