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Skillet Potatoes


  • 7 large Yukon gold potatoes, peeled and sliced to 1/8” rounds
  • ½ cup olive oil
  • 4 garlic cloves, thinly sliced
  • 1 teaspoon red pepper flakes
  • ¼ cup fresh rosemary
  • 1 fresh lemon, cut in half
  • kosher salt


  1. Preheat the oven to 350 degrees.
  2. In a small pot, combine the oil, garlic, red pepper, rosemary and the juice of ½ a lemon.
  3. In a large heavy skillet (mine was 10”) arrange the potatoes in concentric circles.
  4. Pour the hot infused oil over the potatoes. Generously sprinkle the potatoes with kosher salt.
  5. Bake the potatoes for 45-50 minutes until tender and golden brown. Squeeze the other lemon half over the potatoes and serve hot.

Preparation time: 20 minute(s)

Cooking time: 55 minute(s)

Number of servings (yield): 8


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