Breakfast, lunch, or dinner, these Crispy Skillet-Roasted Garlic Potatoes are an ideal addition no matter what you’re in the mood for. They only require a little prep and some roasting before you’ve got some seriously satisfying and crispy potatoes!
Happy Halloween! Well, Halloween will have passed by the time I post this, so I hope you had a happy Halloween.
From my research, which is a fancy term for simply my observations, people are either all about Halloween or not about it at all. You know, they either want to dress-up in their costumes for the entire week of Halloween and watch Halloween-themed movies every night and maybe even eat those gross-looking eyeball gummy candies. Or, they want nothing to do with the holiday because maybe they find the masks terrifying (me too), the costumes silly, the candy “unhealthy”, or whatever the reason.
I can identify a little bit with both types of people - a trait I consider both a curse and a blessing in most situations. On one hand, I do enjoy the anticipation and the thrill of the spooky holiday, the creative costumes, and the candy (duh). But on the other, you know, masks scare me even as an-almost-grown-up woman, costume creativity is my last priority these days, and… well, I have nothing against the candy, actually. And so I stand in the middle as I usually do when two sides to a situation present themselves.
This year, I spent Halloween - or at least the night of - in the comfort of my own home with two of my closest friends cozied up on the couch beside me, watching Halloween movies, sipping some wine, and munching on the timeless Pillsbury Halloween cookies that my best friend and I now dedicate significant time and energy to finding weeks before the holiday season. Last year, we thought we failed in our hunt for the Christmas cutouts, until we stumbled upon them on December 23rd. I still cannot describe the abundance of joy that brought.
A big bowl of the best candies sat near the front door, just hoping for at least a couple cute trick-or-treaters, but alas, none came. I’m guessing the parents in our neighborhood are aware of the amount of college students living nearby and on which streets they live, so they steer their kids away from those. Well, they missed out on some good candy and lots of love from our house. Oh well.
By 9 PM, I was in my bed and ready as ever for a good night of sleep. With work at 4 AM three days a week now, 9-PM-bedtime is as common as a double dose of coffee right after work. They go hand-in-hand, you know? All in all, I felt incredibly blessed at the end of the night - a cozy, comfy, safe home with two fantastic friends and a quality bowl of candy + plate of cookies + bottle of wine. I hope your night was just as lovely!
As per usual, that story has nothing to do with the recipe to come. But said recipe is still absolutely delicious, otherwise it wouldn’t be here. So, here you go - enjoy!
Makes 2 servings
4 medium red and white potatoes, chopped into 1/2-1” cubes
2 tbsp. oil (I prefer avocado or grapeseed here)
1/2 tsp. each sea salt and pepper
1/2-1 tsp. garlic powder
Your favorite seasoning blend: lemon pepper, garlic salt, everyday seasoning, etc.*
Preheat the oven to 425F and place a cast-iron skillet in the oven.
Toss the chopped potatoes in the oil and season with sea salt, pepper, garlic powder, and/or your seasoning of choice.
Transfer the potatoes to pre-heated cast-iron skillet and bake for 30-35 minutes, flipping halfway through.
Remove from the oven when the potatoes are tender on the inside (pierce a few of them with a fork to test this) and crisp/charred on the outside.
Cool slightly before serving. Store leftovers in an airtight container in the fridge for 5-7 days.
*This can be used in addition to or in place of the sea salt, pepper, and garlic powder.