I really love my cast iron cookware! It makes this easy dutch oven potatoes recipe a breeze – both when cooking it and when doing the cleanup.
It also gives the roasted potatoes such a unique flavor. Not to mention how versatile a cast iron dutch oven (affiliate link) is. (I love this recipe so much I made a special recipe card to write it on so it is always right where I can easily find it even if I can’t get online! Be sure to download your FREE recipe card today!)
I chose to cook my roasted potatoes in the oven, but I could have just as easily cooked them in the dutch oven (affiliate link) on a grill, over an open fire or even on or in a wood burning stove (affiliate link).
Here is my recipe.
There are also links below to products I recommend from companies I have a referral relationship with. I will be compensated if you make a purchase after clicking on my links.Print
- 8 New Red Potatoes
- 3 Tablespoons Olive Oil
- 1 Tablespoon Herbs de Providence
- 1 teaspoon oregano
- 1/2 teaspoon black pepper
- Cut the potatoes in half.
- Pour the olive oil over the potatoes and toss to coat.
- Place the potatoes in the cast iron dutch oven (affiliate link) with the cut side facing up.
- Sprinkle the Herbs de Providence, oregano and black pepper on top of the potatoes.
- Place the lid on the dutch oven (affiliate link).
- Place it in the oven and then turn the oven on to 400 degrees Fahrenheit.*
- Bake for 50 minutes. I did not turn mine or remove the lid during this time.
- Remove from the oven and serve.
*It is best to not preheat the oven so the cast iron can heat up slowly. Putting cold cast iron in a hot oven can cause it to crack.
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