Cast Iron Patata

April 16, 2019

By Chef Yadira Garcia, Happy Healthy Latina

 

 

The great thing about a CSA delivery or pick up is how much better these fresh and local ingredients taste. When learning to cook you're often taught that the first step is sourcing and what's in your pantry to season. It's wonderful to see simple weeknight meals transform with a little help of some fresh friends. Here I took a leftover root vegetable cassoulet, for this time where it feels decidedly between seasons and served it up with some charred cast iron potatoes, vibrant little Gem lettuce salad and sesame tomatoes all from my Local roots haul. 

Cast Iron Patata: 

  • 3 Tbs. unsalted butter
  • 2 gloves garlic, minced
  • 1 tsp. salt
  • 1 Tbs. olive oil
  • 2 lbs potatoes, sliced about 1/4” thick
  • Flaky sea salt

Pre-heat oven to 375F.

In a small cast iron or sauté pan over medium heat, melt the butter. Add the garlic and salt and cook for 30 seconds. Remove.

Brush the inside of a 10” or 12” cast iron skillet with olive oil. Lay the potato slices in a circular pattern, not touching each other, Brush the potatoes with melted butter mixture and bake for about 1 hour or until potatoes are soft and the edges are crispy. Sprinkle with flaky sea salt and serve warm with dijon vinaigrette.

Dijon Vinaigrette Combine:

  1. 1 tablespoon fresh lemon juice.
  2. 1 teaspoon mustard (Dijon).
  3. 1 tablespoon white wine vinegar.
  4. 1 garlic clove, finely chopped.
  5. ½ cup extra-virgin olive oil.
  6. Sea salt and freshly ground black pepper.