Cast Iron Skillet Potato Cake Recipes

SKILLET POTATO CAKE

The trick here is to start the potato cake on top of the stove to heat it quickly, and then transfer it to the oven where it will develop a crunchy crust.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 40m

Number Of Ingredients 5

Skillet Potato Cake image

Steps:

Preheat the oven to 425 degrees. Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat to medium, and cook until tender, about 10 minutes. Drain.
In a 10-inch cast-iron skillet, heat the butter and oil over medium heat. Stir in the potatoes, scallions, 1/4 teaspoon salt, and 1/8 teaspoon pepper. With the back of a large spoon, press the potatoes into the pan, crushing them slightly.
Bake the potato cake until the edges are golden brown, about 20 minutes. Loosen the cake with a heatproof spatula if necessary. Cover the pan with a plate, flip over, and remove the pan.

Ingredients

1 1/2 pounds (about 2) baking potatoes, peeled and cut into 1/2-inch chunks
3 tablespoons butter
2 tablespoons vegetable oil
3 scallions, including green parts, thinly sliced (about 1/2 cup)
Salt and pepper

CHEESY POTATO CAKE RECIPE BY TASTY

Here's what you need: russet potatoes, all-purpose flour, garlic, grated parmesan cheese, salt, pepper, heavy cream, shredded cheddar cheese, gruyère cheese, ham, fresh parsley

Provided by Pierce Abernathy

Categories Dinner

Yield 12 servings

Number Of Ingredients 11

Cheesy Potato Cake Recipe by Tasty image

Steps:

Preheat the oven to 375˚F (190˚C).
Using a mandolin or a sharp knife, thinly slice the potatoes lengthwise.
In a 13-inch (33-cm) cast iron skillet, layer slices of potatoes around the outside of the pan. Add another layer of potatoes, keeping them centered in the pan and moving clockwise until the pan is covered.
Top with a third of the cheddar cheese, a third of the Gruyère cheese, and half of the ham.
Add another layer of potato slices around the outside of the pan, then a add layer of slices around the center of the pan. Top with another third of the cheddar and Gruyère and the remaining ham slices.
Add a final layer of potato slices around the center of the pan
Top with the remaining cheddar and Gruyère cheese.
Cover with greased aluminum foil and bake for 40 minutes.
Remove the pan from the oven and increase the oven temperature to 400˚F (200˚C).
In a medium bowl, combine the flour, garlic, Parmesan, salt, pepper and mix well.
Slowly add in the cream, whisking until fully incorporated.
Uncover the skillet and pour the cream mixture over potatoes, spreading evenly.
Bake for another 10-15 minutes uncovered, until the cheese is melted and golden brown.
Cool for at least 30 minutes, then slice and serve.
Garnish with fresh parsley.
Enjoy!

Nutrition Facts : Calories 450 calories, Carbohydrate 25 grams, Fat 30 grams, Fiber 2 grams, Protein 21 grams, Sugar 2 grams

Ingredients

5 russet potatoes, medium
2 tablespoons all-purpose flour
2 cloves garlic, minced
¼ cup grated parmesan cheese
1 teaspoon salt
½ teaspoon pepper
1 cup heavy cream
3 cups shredded cheddar cheese
3 cups gruyère cheese, shredded
9 slices ham
fresh parsley, chopped, for garnish

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 a delicious, roasted flavor. Potatoes can be served with sour cream, shredded cheese, etc.

Provided by ANTILOPE

Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes

Time 55m

Yield 4

Number Of Ingredients 4

Iron Skillet Baked Potatoes image

Steps:

Pour canola oil evenly into the bottom of a room-temperature, 10-inch cast iron skillet. Sprinkle rosemary and seasoned salt evenly over the canola oil. Place potatoes, cut-side down, in 1 layer in the bottom of the skillet. Press down on potatoes so cut-side is coated in canola oil.
Place the cold skillet into a cold oven. Preheat the oven to 400 degrees F (200 degrees C).
Bake until potatoes are easily pierced with a fork, about 45 minutes.

Nutrition Facts : Calories 288.1 calories, Carbohydrate 37.3 g, Fat 14.2 g, Fiber 4.7 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 41.5 mg, Sugar 1.7 g

Ingredients

4 tablespoons canola oil
¼ teaspoon dried rosemary
⅛ teaspoon seasoned salt
4 medium potatoes, scrubbed and sliced length-wise

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CRISPY POTATO GALETTE RECIPE - SOUTHERN LIVING

Web Oct 8, 2020 Melt butter in a 10-inch cast-iron skillet over medium. Add oil and garlic. Cook, stirring often, until …
From southernliving.com
Total Time 1 hr 15 mins

Preheat oven to 425°F. Melt butter in a 10-inch cast-iron skillet over medium. Add oil and garlic. Cook, stirring often, until fragrant, 1 minute. Remove from heat. Transfer to a large bowl, reserving 2 tablespoons mixture in skillet. Add potatoes, shallots, salt, and pepper; toss to coat.
Starting in center of skillet, arrange potato and shallot slices in a circular pattern, slightly overlapping slices, until bottom of skillet is covered. Repeat process using remaining potato and shallot. Pour any remaining butter mixture in bowl over potato mixture. Press down firmly in skillet. Place skillet over high heat. Cook, undisturbed, until mixture begins to sizzle, 3 to 4 minutes. Remove from heat.
Bake in preheated oven until potatoes are tender and browned, about 50 minutes. Cool in skillet 20 minutes. Invert onto a serving platter; cut into wedges.

Cast Iron Skillet Potato Cake Recipes

SKILLET POTATO CAKE

The trick here is to start the potato cake on top of the stove to heat it quickly, and then transfer it to the oven where it will develop a crunchy crust.

CHEESY POTATO CAKE RECIPE BY TASTY

Here's what you need: russet potatoes, all-purpose flour, garlic, grated parmesan cheese, salt, pepper, heavy cream, shredded cheddar cheese, gruyère cheese, ham, fresh parsley

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 a delicious, roasted flavor. Potatoes can be served with sour cream, shredded cheese, etc.

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