Skillet potatoes done right: baked in cast iron, with real technique and a good rest.
Prep 23 min · Cook 39 min
Heat the oven or a coal-ready dutch oven and grease a cast-iron skillet well.
Whisk the dry ingredients, then cut in the butter and stir in the buttermilk just until combined.
Turn the batter into the hot skillet so the edges start to crisp on contact.
Bake until risen, golden, and set through, with a crackly crust on the skillet potatoes.
Cool briefly and serve baked in cast iron, warm from the pan.
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