Cast Iron Skillet Salt and Pepper Crusted Russet Potatoes


I don’t know about you, but I love the taste of the skin on potatoes. I learned from my paternal Grandmother many years ago that the skins of potatoes hold so many important nutrients. This is something I learned that has stuck with me through the years. Remembering what my Grandma taught me, I always eat the skin on a baked potato.

Sometimes potatoes get a bad rap … it seems people don’t always like to include potatoes in their diet because they are a starchy vegetable. However, there are so many benefits to eating a potato. Helping to keep blood pressure in check is one of them. White potatoes contain magnesium and potassium, which are both good for heart health.

A lot of times, I will cook my potatoes directly on the rack in the oven. Tonight, however, I wanted to try something new. I cooked them in my cast iron skillet. First, I poked my potatoes a few times with a fork. Next, I rubbed each potato all over with olive oil, kosher salt and fresh ground pepper.


I absolutely love the smell of fresh ground pepper. I’m sure there’s a candle out there somewhere with that scent and one day, I’ll find it.

I preheated my oven to 425 degrees and placed the skillet in the oven for 55 minutes. (Check your potatoes at 45 minutes. If it can be pierced easily with a sharp paring knife or fork, your potato is done. Your potato may cook a bit longer or a bit less, depending on it’s size.)


Once the potatoes were done, I put them on a plate, sliced them with a knife and added low fat sour cream, a little more ground pepper and minced parsley. A beautiful crust was formed on our potatoes. I think this had a little something to do with baking it in my cast iron skillet.

We had our potatoes with filet mignon tonight. I love the simplicity of making a baked potato as a side dish. You prepare the potatoes, put them in the oven and forget about them for the next 45-55 minutes.


2 russet potatoes

1 tablespoon olive oil (1/2 tablespoon per potato)

1 teaspoon kosher salt (1/2 teaspoon per potato)

1 teaspoon fresh ground pepper (1/2 teaspoon per potato)


  1. Preheat oven to 425 degrees.
  2. Wash and dry potato.
  3. Pierce potato with a fork in a few spots.
  4. Rub all over with olive oil, kosher salt, and pepper.
  5. Place in cast iron skillet and bake for 45-55 minutes.


Until next time, Kris





Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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