I am a stuffing and mashed potato kind of girl. Now that is going to cause me a tad bit of heartache this year, as I grieve the loss of pounds and pounds of butter and brioche, but it has certainly pushed me to expand my Thanksgiving repetoir. While mashed potatoes will still grace our table (recipe coming next week!!) they won’t be dripping with butter and I had to make sure there were some other choices too (my kids freakishly “HATE” mashed potatoes. WTH?! Those can’t be my kids!!!) so I made skillet potatoes! Remember these from this summer? This is the season appropriate version of those…

I feel like they combine all the right flavors. Fresh piney rosemary, sharp garlic, red pepper flakes and fresh bright lemon juice. Basically you could combine those things in pretty much any possible way and I would be into it. Body wash included.

And then, with the potatoes in those glorious, showy circles!! Just by arranging them that way, they are just like exponentially fancier. Right?

I especially think that this is a lovely dish to serve if you are doing a buffet this year, so everyone can see the finished dish. Just make sure that you pad the handles with kitchen towels. Because I have seen someone burn the skin off their hands on a fresh from the oven skillet- and let me tell you, there is no amount of whiskey that can make that situation better.

This is how you make these Skillet Roasted Potatoes with Chili, Garlic and Rosemary Oil:

Preheat the oven to 350 degrees.
In a small pot, combine the oil, garlic, red pepper, rosemary and the juice of ½ a lemon.

In a large heavy skillet (mine was 10”) arrange the potatoes in concentric circles.

Pour the hot infused oil over the potatoes. Generously sprinkle the potatoes with kosher salt.

Bake the potatoes for 45-50 minutes until tender and golden brown. Squeeze the other lemon half over the potatoes and serve hot.