Cast Iron Baby Potatoes

Cast Iron Baby Potatoes with leeks and onions is a drop-dead gorgeous side dish made right on your grill, smoker, or in your oven!

I don’t know about you, but I love a good cast iron potato dish. Add in some caramelized leeks and onions, and I’m in heaven. It has to be one of my favorite ‘go-to’ side dishes when I grill salmon fillet or a thick ribeye steak. 

This recipe requires a two-step process. We want to make sure that the leeks, onions, and potatoes cook at the same rate. This cast iron dish is cooked on a smoker, but you can certainly cook this in your oven too.

Helpful Tips

Onions: If you prefer a sharper flavored onion, use red or white onions for this recipe. I recommend starting with yellow onions and getting a feel for the dish before making adjustments.

Potatoes: I recommend using baby potatoes because they are small and more manageable for this cast iron dish. If you only have russets or yellow potatoes handy, peel then cut them into bite-sized pieces. You will need to adjust par-boiling times as well.

Flavor: Replace the lemon juice with a little flavored balsamic or red wine vinegar. You can even add a little dukkah or toasted sesame seeds on top. Get creative and find what works best for you.

Cook in the oven: Follow the steps listed in the recipe, then place the entire pan in a 375-degree oven for 10-15 minutes. Keep an eye on it and adjust cooking times accordingly. 

Shopping list

• 3 pounds baby potatoes 
• 2 medium leeks
• 2 medium green onions 
• 1 small yellow onion
• 1 lemon
• Olive oil
• Unsalted butter
• Salt and black pepper

How to make cast iron baby potatoes

• Fill a large pot 2/3 of the way with water. Bring to a boil and add about 1 teaspoon of salt to the water.
• Sort through and wash baby potatoes. Discard any shriveled potatoes in the group. Place in a pot and boil for 10 minutes, or until somewhat tender. Strain and set aside.
• Meanwhile, cut white parts from leeks, cut in half lengthwise, and soak in cold water for 10 minutes. Drain, and chop into thin strips. Chop onions into thin rings. Cut potatoes into halves
• Preheat the grill for high heat and set the cast iron pot on the grill grates to heat up.
• Once heated up, add oil. Reduce heat to medium, and add leeks and yellow onion, stir around. Add potato halves, stir and season with salt and black pepper. Close the lid and let potatoes cook for 13 minutes, or until; they are tender and golden. Add butter, let melt a bit, then gently toss to coat.
• Using heat-resistant gloves, remove the pan from the grill, place onto a heat-safe surface and garnish it with chopped green portions of green onions, and hit it with a little fresh lemon juice. Sprinkle with a little extra salt before serving.

Pairings

These skillet baby potatoes work well with most proteins. Below is a list of some of our phenomenal main courses.

Storing leftover cast iron baby potatoes

Store leftover cast iron potatoes in an airtight container in the refrigerator for 3-4 days. Reheat in a 325-degree oven. I do not recommend freezing as the cooked leeks and onions tend to turn mushy when reheated.

• 3 pounds baby potatoes unpeeled
• 2 medium leeks
• 2 medium green onions chopped and use green parts only
• 1 small yellow onion
• 1/4 cup olive oil
• 1 small lemon
• 1-2 tablespoons unsalted butter
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper

• Fill a large pot 2/3 of the way with water. Bring to a boil and add about 1 teaspoon of salt to the water.

• Sort through and wash baby potatoes. Discard any shriveled potatoes in the group. Place in a pot and boil for 10 minutes, or until somewhat tender. Strain and set aside.

• Meanwhile, cut white parts from leeks, cut in half lengthwise, and soak in cold water for 10 minutes. Drain, and chop into thin strips. Chop onions into thin rings. Cut potatoes into halves

• Preheat the grill for high heat and set the cast iron pot on the grill grates to heat up.

• Once heated up, add oil. Reduce heat to medium, and add leeks and yellow onion, stir around. Add potato halves, stir and season with salt and black pepper. Close the lid and let potatoes cook for 13 minutes, or until; they are tender and golden. Add butter, let melt a bit, then gently toss to coat.

• Using heat-resistant gloves, remove the pan from the grill, place onto a heat-safe surface and garnish it with chopped green portions of green onions, and hit it with a little fresh lemon juice. Sprinkle with a little extra salt before serving.

Photo by: planet_fox/Pixabay Things to think about with this recipe: Onions: If you’d like to use a sharper onion, like red or white onions, then give it a try. However, I have not made this recipe with either type of onion, so I cannot comment on how it changes the flavor. Potatoes: I use baby potatoes because they are small and manageable for this dish. If you only have russets or yellow potatoes handy, peel then cut into bite sized pieces. You will need to adjust par-boiling times as well. Flavor: Replace the lemon juice with a little flavored balsamic or red wine vinegar. You can even add a little dukkah or toasted sesame seeds on top. Get creative and find what works best for you. Cook in the oven: Follow the above steps, then place the entire pan in a 375 degree oven for 10-15 minutes. Keep an eye on it and adjust cooking times accordingly.

Calories: 309kcal | Carbohydrates: 49g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 606mg | Potassium: 1090mg | Fiber: 6g | Sugar: 6g | Vitamin A: 600IU | Vitamin C: 52mg | Calcium: 61mg | Iron: 3mg

This post was originally published on this site