Recipe Details
Ingredients
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4tablespoonscanola oil
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¼teaspoondried rosemary
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⅛teaspoonseasoned salt
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4mediumpotatoes, scrubbed and sliced length-wise
Cooking Directions
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Pour canola oil evenly onto the bottom of a room-temperature, 10-inch cast iron skillet. Sprinkle rosemary and seasoned salt evenly over oil. Place potatoes, cut-side down, in 1 layer at the bottom of the skillet. Press down on potatoes so cut-side is coated in canola oil.
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Place the cold skillet into a cold oven. Preheat the oven to 400 degrees F (200 degrees C).
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Bake until potatoes are easily pierced with a fork, about 45 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories288 | |
| % Daily Value * | |
| Total Fat 14g |
18% |
| Saturated Fat 1g |
6% |
| Sodium 42mg |
2% |
| Total Carbohydrate 37g |
14% |
| Dietary Fiber 5g |
17% |
| Total Sugars 2g |
|
| Protein 4g |
|
| Vitamin C 42mg |
210% |
| Calcium 27mg |
2% |
| Iron 2mg |
9% |
| Potassium 898mg |
19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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