How to cook potatoes in a cast iron skillet in the oven

Hi all. I got a new one, even with a factory piece of paper on the bottom, with a guest and the name of the factory, a cast iron pot. Thoughts immediately began to swirl in my head. What to cook? The decision was made to do meat and potatoes. History of cast iron. Cast iron (chugunok) is a large vessel, a pot made of cast iron, later also of aluminum alloy, round in shape, for stewing and cooking in a Russian oven. A special feature of cast iron is its shape, which follows the shape of a traditional clay stove pot: narrowed at the bottom, widening towards the top and tapering again towards the neck. This form allows cast iron to be placed in the oven and removed from the oven using a special tool - a grip, which is an open metal ring on a long wooden handle.

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Very simple: stewed potatoes in a cast iron skillet.

Even with good weather, autumn is primarily something warming. Meat that has been simmered for several hours and then disintegrates into fibers; stewed vegetables and painted rustic plates. Harvesting, garlands of dried herbs and cast iron pots that give off fragrant steam. Strictly speaking, I don’t really cook in a cast iron pot (the one with the classic shape, suitable for the oven). For such a case, I have a couple of cast-iron pans that can be placed either on the stove or in the oven. It turns out even more convenient.

700 g potatoes 1 carrot 2 cloves garlic 1 onion approximately 300 ml vegetable broth small bunch of dill paprika, fennel seeds salt, pepper

Peel the potatoes, chop coarsely. Peel the carrots and grate them. Peel the onion and garlic and chop. Fry in hot vegetable oil, add paprika, fennel seeds and carrots. Stirring, cook for another 2-3 minutes. Next add the potatoes.

Salt, pepper, add broth.

Bring to a boil, reduce heat and cook covered for about 1 hour, adding broth if necessary. Sprinkle the finished potatoes with dill.

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Chicken (pieces) 500 g
Potatoes 1.5 kg
Onion 100 gr
Carrots 200 gr
Salt
Pepper
Bay leaf
Water 150 ml

You will need
: 30-60 minutes
Geography of the dish
: Russian
Main Ingredient
: Chicken pieces
Type of dish
: Lunch

Cut the chicken pieces into pieces, add salt and pepper. Let stand so that the meat marinates a little.

Cut the potatoes into large pieces, put them in a cast iron pot, and add salt.

Cut the onion into half rings and place on the potatoes.

Grate the carrots and place on top of the onion.

Place the meat and bay leaf on the carrots, pour in water, cover with a lid and place in an oven preheated to 180 degrees. After 40 minutes, reduce the heat.

Potatoes need to be simmered for at least an hour and a half.

Badly
So-so
Fine
Fine
Amazing

If you are talking about marinade, make it! Not "salt and pepper"

guest, no way! This is exactly the point. The main thing in earthly existence is to eat deliciously! The rest is vanity! Any people are delicious! Even Russian ones, with a well-peppered marinade.

Ingredients
Step-by-step preparation of stewed potatoes with meat in the oven in a cauldron
Video recipe

Potatoes and meat are the most popular products on the table, and their combination is simply an unsurpassed dish. This classic union is the main guest at family dinners, on the holiday table, etc. It is not only tasty, but also easy to prepare. Therefore, if you don’t have enough time to prepare a nutritious meal, prepare stewed potatoes with meat for your family. Everyone will like the dish and it won’t take much time.

There are many options for preparing potatoes with meat. It can be made on a baking sheet, in a frying pan, cauldron, pots, slow cooker, cast iron, etc. Each recipe has its own characteristics that make the dish individual. In addition, potatoes can be cooked with any type of meat: pork, beef, lamb, poultry, game, rabbit. You can also take minced meat, pulp, meat on the bone. The products can be pre-fried and then stewed, or you can immediately begin the stewing process. Stew foods in water, vegetable or meat broth, sour cream, tomato, wine, milk or a combination of these products. You can additionally add garlic cloves, onions, carrots, roots, tomatoes, small ears of corn, fresh or frozen green peas, aromatic spices and seasonings to the dish.

See also cooking meat with mushrooms in pots.

Calorie content per 100 g - 387 kcal.
Number of servings - 3
Cooking time - 2 hours 15 minutes

Ingredients:

Potatoes - 6 pcs.
Allspice peas - 4 pcs.
Ground black pepper - a pinch
Drinking water - for extinguishing
Bay leaf - 2 pcs.
Salt - 1 tsp. or to taste
Vegetable oil - for frying
Meat - 400 g

Stewed potatoes in the oven

It is not for nothing that potatoes are considered to be the second bread, and in terms of the amount of useful and nutritious substances they can easily compete with many other vegetables. So, boiled potatoes contain a lot of fiber, which is much less in some vegetables. Therefore, dishes with potatoes occupy one of the first places on the menu for many housewives. The most common potato dish is stewed potatoes. It is almost impossible to spoil it. But if you cook stewed potatoes with meat, you will get both a main dish and a side dish at the same time. This hot dish just melts in your mouth. At the same time, despite the popularity of this dish, there are many secrets of its preparation, which not all housewives know.

Step-by-step preparation of stewed potatoes with meat in the oven in a cauldron, recipe with photo:

1. Wash the meat, cut off the film with veins and cut into medium-sized pieces. If it is frozen, then defrost it naturally first, without using a microwave oven or hot water.

2. In a frying pan or cast iron with a thick bottom, heat the vegetable oil and add the meat. Fry it over high heat until golden brown on all sides. Pre-frying will make the dish tastier, more satisfying and nutritious. In addition, all the juice will be retained in the meat. But if you want to get a more dietary dish and watch your weight, then eliminate the frying process and immediately start stewing.

3. Peel the potatoes, wash and cut into medium-sized cubes. Place it in the pan with the fried meat. Take potatoes that are not overcooked and have a moderate starch content.

4. Continue frying the food, stirring occasionally until golden brown.

5. Fill the food with drinking water, add bay leaf, allspice and pepper. If you wish, you can add dried dill, thyme or a couple of cloves of garlic at the final stage. Spices will add piquancy, spiciness and enrich the taste of the dish.

6. Stir and season the potatoes and meat with salt. If you add salt immediately before stewing, the potatoes will be soft and fall into pieces, and the meat into fibers. If you want to see whole pieces of food on your plate, then add salt to the dish 15 minutes before it is ready. Cover the pan with a lid and place in a preheated oven at 180 degrees for 1-1.5 hours. Check the contents of the pan periodically; if necessary, add boiling water or hot broth. Adjust the amount of gravy at your discretion. If you like a dish with yushka, increase the amount of liquid, and vice versa accordingly. Simmer the potatoes and meat in the oven in a cauldron until soft, then serve hot.

Watch also the video recipe on how to cook stew with potatoes.

You definitely haven’t tried a lot of this. And in vain.

High temperature method

In this case, the meat is placed in an oven preheated to 210-230 °C and cooked for 10-30 minutes (depending on the size of the piece) until a characteristic crust appears, which “seals” the meat juices inside the piece and gives a delicious taste to the dish. The exact temperature also depends on the size of the meat. If you are cooking a piece weighing up to 1 kg and with little external fat, preheat the oven to 210 °C. For cuts weighing more than 1 kg, you need to preheat the oven to 220-230 °C.

After 10-30 minutes, you need to reduce the oven temperature to 160-170 °C. To cool the oven faster, open the door for 30-60 seconds. The time for simmering meat at this temperature may vary depending on the size of the piece and what degree of doneness you want to achieve.

At a temperature of 160-170 °C for a piece of meat weighing less than 5 kg for every 500 g you will need:

For meat weighing more than 5 kg for every 500 g at a temperature of 160-170 °C you will need:

* The degree of doneness “rare” does not mean that the meat contains blood. There is almost no blood in cut meat, there is only juice, the red color of which is given by the protein myoglobin. Only 2 types of meat can be undercooked, that is, consumed “rarely”, beef and lamb. Pork and veal must be cooked completely.

In addition to the data from the tables above, it is necessary to take into account several more factors that affect the cooking time of meat in the oven:

If you know that your oven does not warm up to the required temperature, but you want to get meat with a crust, you can do the following. Before putting the meat in the oven, you need to fry it in a very hot frying pan until evenly golden and crispy. To do this, take a frying pan of a suitable size and heat the fat in it - vegetable or butter or melted pieces of lard. When the fat in the pan begins to sizzle, place the meat, dried with a paper towel, in the pan and fry it on all sides over high heat for 2 minutes on each side. After this, place the meat in the oven and cook until cooked at a temperature of about 160 °C.

Classic baked potato

Ingredients

4 large potatoes;
2 tablespoons olive oil;
salt - to taste;
ground black pepper - to taste;
30 g butter.

Preparation

Rinse the potatoes and pierce them with a fork several times on all sides. Grease with olive oil, salt and season with spices.

Place the potatoes on an oven rack preheated to 180°C and bake for 60–75 minutes. Check readiness with a fork: the potatoes should become soft.

Make a longitudinal cut on each potato, sprinkle with salt, pepper and put a piece of butter.

Baked Potatoes with Rosemary and Garlic

Ingredients

900 g potatoes;
2 tablespoons olive oil;
4 cloves of garlic;
salt - to taste;
ground black pepper - to taste;
½ bunch of fresh rosemary.

Preparation

Rinse the potatoes well. Cut in half or quarters if the tubers are too large. Place the potatoes on a baking sheet, pour oil over them, sprinkle with chopped garlic, salt, pepper and chopped rosemary. Reserve a few sprigs of rosemary for garnish.

Stir the potatoes and place in an oven preheated to 220°C for about an hour. Turn the potatoes periodically. If you find the crust not crispy enough, increase the cooking time by 15 minutes. Before serving, garnish the vegetables with fresh rosemary.

Baked potatoes with lemon

Ingredients

700 g potatoes;
1 lemon;
2 cloves of garlic;
several sprigs of thyme;
4 tablespoons olive oil;
¾ teaspoon sea salt;
¼ teaspoon ground black pepper.

Preparation

Rinse the potatoes with a stiff brush and dry with a paper towel. Cut the potatoes in half, or quarters if the tubers are too large, and place in a bowl.

Cut the lemon lengthwise into four parts. Squeeze the juice into a bowl with the potatoes and add the lemon quarters. Add chopped garlic, chopped thyme, oil, salt and pepper and mix well.

Place the potatoes on a baking sheet and place in an oven preheated to 230°C for about 30 minutes. Turn slices occasionally until browned.

What kind of cookware should I use?

We cook in a Russian oven and be sure to use suitable utensils for this. If your grandmother’s dishes have been preserved in the house, you will notice that they are predominantly cast iron, with a small bottom area and thick walls. In addition to cast iron, the optimal material for stove cookware is ceramics or clay. Nowadays, many people have heat-resistant glass utensils in their kitchen; these can also be used, but it is cast iron, ceramic or clay utensils that will give dishes a special taste. It is better to use pots without handles because they are inconvenient to wash.

Potatoes baked in salt

Ingredients

8 large potatoes;
2 egg whites;
4 tablespoons sea salt;
50 g butter.

Preparation

Wash the potatoes and prick each tuber with a fork 2-3 times. Dip it first into lightly beaten egg whites, then roll in salt and place on a baking sheet. Bake in an oven preheated to 160°C for 1.5 hours. Then increase the temperature to 200 °C and bake for another 1 hour.

Shake off excess salt before serving. Make a deep cut on each potato and put a small piece of butter inside.

Baked potatoes with sour cream and cheese

Ingredients

4 potatoes;
1¹⁄₂ tablespoons olive oil;
180 ml sour cream;
60 g softened butter;
2 tablespoons milk;
a few feathers of green onions;
¾ teaspoon salt;
½ teaspoon ground black pepper;
50 g grated hard cheese.

Preparation

Wash the potatoes, brush with olive oil, place on a baking sheet and bake in an oven preheated to 220°C for 45 minutes. Check the potatoes for doneness using a fork or knife.

Cool the potatoes, cut off the top and remove the core with a spoon. Mix the potato pulp with sour cream, butter, milk, chopped onion, salt, pepper and cheese. Stuff the potatoes with the mixture and place in the oven for another 20 minutes.

Accordion potatoes with bacon, cheese and sour cream

Ingredients

4 potatoes;
60 g butter;
1 clove of garlic;
salt - to taste;
ground black pepper - to taste;
4 slices of bacon;
100 g grated cheddar;
100 ml sour cream;
a few feathers of green onions.

Preparation

Wash the potatoes well and make many deep vertical cuts on them. Place the tubers on a baking sheet and stuff some of the cuts with pieces of butter and thin slices of garlic. Salt and pepper to taste. Place in an oven preheated to 200°C for about an hour.

Meanwhile, fry the bacon until crispy and chop it. Remove the potatoes, stuff them with cheese and bacon and place in the oven for another 5 minutes until the cheese has melted. Before serving, decorate the potatoes with sour cream and chopped onion.

Where to buy cast iron cookware?

Its shelf life directly depends on how the dishes are made. "Master Smak" is a Belarusian manufacturer of cast iron frying pans, pots, fryers, cauldrons and other types of household utensils. We control the process at every stage, creating perfectly smooth, convenient and durable dishes. With proper care, it will serve you faithfully for many years. Try cooking with it at least once. We are sure that the delicious aroma and unsurpassed taste of the finished dish will win your heart! Return to list

Greek potatoes with lemon-yogurt sauce

Ingredients

3–5 large potatoes;
5 tablespoons of olive oil;
2 teaspoons dried garlic;
1 teaspoon dried oregano;
salt - to taste;
ground black pepper - to taste;
150 g Greek yogurt;
½ lemon;
several sprigs of parsley;
a pinch of paprika;
100 g feta cheese;
a handful of cherry tomatoes;
1 small cucumber;
a handful of olives, preferably kalamata;
several sprigs of dill.

Preparation

Wash the potatoes and cut into long slices. Place them on a baking sheet, drizzle with oil, sprinkle with garlic, oregano, salt and pepper and toss to coat. Place the potatoes skin side down and place the baking sheet in an oven preheated to 190°C for 35–40 minutes.

Meanwhile, prepare the sauce. To do this, mix yogurt, lemon juice, chopped parsley and paprika.

Sprinkle the finished potatoes with pieces of feta, tomato slices, cucumber cubes, chopped olives and chopped dill. Serve potatoes with yoghurt sauce.

Potato gratin from Jamie Oliver

Ingredients

200 ml milk;
300 ml heavy cream;
1 bay leaf;
2 cloves of garlic;
sea salt - to taste;
ground black pepper - to taste;
2¹⁄₂ kg potatoes;
a few sprigs of fresh thyme;
1 small piece of butter;
a handful of grated Parmesan;
6 slices bacon - optional;
a little olive oil - optional.

Preparation

Pour milk and cream into the pan, add bay leaf and thinly sliced garlic. Bring to a boil, stirring occasionally. After this, cook the mixture over low heat for another couple of minutes. Remove from heat and season with salt and pepper.

Peel the potatoes and cut into thin slices. Add the potatoes and most of the chopped thyme to the pan with the milk. Stir and place in a rectangular baking dish greased with butter.

Sprinkle with grated Parmesan and place in an oven preheated to 200°C for about an hour. If the potatoes start to burn a little, cover the pan with foil.

Garnish the finished dish with the remaining thyme and, if desired, pieces of bacon fried in olive oil.

Ingredients:

Meat 500 g (turkey, chicken or pork)
Potatoes 1 kg
Onion 1 piece
Carrot 1 piece
Milk 500 ml
Bay leaf
Ground black pepper to taste
A pinch of salt

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Step-by-step preparation of stewed potatoes in milk:

How to make delicious broth for a dish? Just add cream or milk!

the meat into cubes. Fry for five minutes in a hot frying pan in vegetable oil, adding a pinch of salt and a pinch of ground black pepper.
Peel the onions and carrots. Cut the onion into cubes, chop the carrots on a coarse grater.
the potatoes and cut into cubes.
Add onions and carrots to the meat. Mix the ingredients. Fry for 5 -8 minutes and stir constantly.
Then we send the potatoes , add milk (preferably warm), another pinch of salt and pepper. If desired, you can add dried herbs. Simmer until the potatoes are ready, covering the cauldron/saucepan with a lid. A few minutes before cooking, add the bay leaf. Serve the dish, garnished with chopped herbs.

One - two - three and you're done. Bon appetit! Enjoy a delicious lunch or dinner!

Recipe 2. Potatoes with meatballs and sauerkraut.

Potatoes stuffed with beef and vegetables

Ingredients

4 large potatoes;
120 ml milk;
30 g butter;
salt - to taste;
1 tablespoon olive oil;
½ onion;
1 clove of garlic;
250 g minced beef;
2 tablespoons flour;
300 g of any frozen or fresh vegetables;
200 ml beef broth;
100 ml water;
½ teaspoon dried thyme;
½ teaspoon dried oregano;
ground black pepper - to taste.

Preparation

Rinse the potatoes well and pierce them with a fork several times on all sides. Microwave for 5 minutes, then turn over and microwave for another 5 minutes. Check readiness with a knife or toothpick: the potatoes should be soft inside.

Cut off the top of the potato, scoop out almost all the flesh with a spoon and place it in a bowl. Add milk, butter and salt to the pulp and make a puree.

Heat olive oil over medium heat. Fry chopped onion and garlic on it. Then place the minced meat in the pan and cook for a few minutes. Add flour and stir. Add vegetables, broth, water, thyme, oregano, pepper and salt. Bring to a boil and cook, stirring occasionally, until the filling thickens, about 2 minutes.

Place the potato skins on a baking sheet and stuff them with the meat mixture. Place the cooled puree in a pastry bag fitted with a star tip and cover the filling with it. Bake in an oven preheated to 180°C for 15–20 minutes until the puree is lightly browned around the edges.

Roast pork and vegetables in a frying pan

If you are preparing a roast for 3-4 servings, then it will be enough to use a frying pan with high sides. For this recipe, we pre-marinate the meat and it will turn out more aromatic and soft. However, you can cook fresh, just cut pork in the same way. You'll just have to simmer it a little longer.

Ingredients:

1. Cut the meat into medium pieces and place in a convenient deep container. Then cut 1 onion into cubes and add to the pork. Salt and pepper to taste. Mix well and add 1 bay leaf. Cover with a lid or cling film and refrigerate for at least 4 hours, or even overnight.

2. After the meat has been marinated sufficiently, proceed to the next step. Separate the pork pieces from the onions (we won't need them here anymore). Heat a frying pan with vegetable oil and add the meat there. Fry the pieces until golden brown.

3. Then cover with a lid and simmer for about 10 minutes over medium heat. In the meantime, cut another onion into quarter rings and carrots into strips. Then add them to the frying pan with the meat and stir.

4. Cover with a lid and simmer for about 5-7 minutes. Then add the chopped bell pepper, cover again and continue to simmer for another 5 minutes.

5. Next comes the turn to add potatoes, cut arbitrarily, to your taste. Salt, pepper, add suneli hops, bay leaf and chopped garlic. Pour in hot water, stir and cover again.

6. Simmer for about 30 minutes over low heat. Finally, sprinkle with fresh herbs, remove from heat and place on plates.

Crispy potato wedges covered in Parmesan cheese

Ingredients

3 large potatoes;
5 tablespoons of olive oil;
1 tablespoon dried garlic;
1 tablespoon Italian herbs;
salt - to taste;
ground black pepper - to taste;
50 g grated parmesan;
a few sprigs of parsley.

Preparation

Wash the potatoes well and cut into long thin slices. Place them on a baking sheet, pour over the oil, sprinkle with seasonings and stir. Place the potatoes skin side down and sprinkle with grated Parmesan.

Bake in an oven preheated to 200°C for 25–27 minutes until the potatoes are crispy and golden brown. Sprinkle the baked potatoes with chopped parsley and serve with Caesar dressing or other dressing to taste.

Baked potatoes with broccoli and cheese sauce

Ingredients

4 potatoes;
2¹⁄₂ tablespoons olive oil;
1 tablespoon salt;
2 heads of broccoli;
100 ml skim milk;
½ teaspoon cornstarch;
100 g grated hard cheese.

Preparation

Wash the potatoes and drizzle the tubers with a tablespoon of olive oil. Pierce the potatoes on all sides with a fork and rub with salt. Place the tubers on the oven rack and bake at 220°C for 45–50 minutes.

10-15 minutes before the end of cooking, place the broccoli florets on a baking sheet, pour a tablespoon of oil, sprinkle lightly with salt and place in the oven.

In a small saucepan, combine milk and cornstarch. Bring to a boil over medium heat, then add the remaining butter and cheese. Cook, stirring constantly, until the sauce becomes thick and smooth.

Place cooked potatoes on a serving platter, cut off the tops, top with broccoli and top with cheese sauce.

Homemade roast pork with potatoes in a pan

You will spend no more than 1 hour preparing the roast. As a result, you will get a very tasty and satisfying dish. This recipe is quite simple, without any additives in the form of seasonings and sauces.

The most convenient container for preparing it is a saucepan with a thick bottom and walls. A cauldron or duck pot is ideal for this.

Ingredients:

Preparation:

1. Cut the pork into medium pieces. Then pour vegetable oil into the pan, put it on the fire and heat it thoroughly. Place the meat pieces into the hot oil. Fry over high heat with the lid closed until golden brown, stirring with a spatula. Frying time will take approximately 10-15 minutes.

2. At this time, peel the vegetables. Then cut the onion into half rings, cut the carrots into thin strips.

3. Add carrots and onions to the meat and stir. Reduce heat to medium and fry for another 10 minutes with the lid closed. Open the lid periodically and stir the contents.

4. Next, salt the pork and add ground black pepper. Mix well and then add the diced potatoes. Fill everything with water (preferably boiled) so that it does not completely cover the contents of the pan.

Baked potato with egg, cheese and bacon

Ingredients

3 large potatoes;
4 tablespoons olive oil;
salt - to taste;
ground black pepper - to taste;
30 g butter;
3 large eggs;
50 g grated cheddar;
3 slices of bacon;
2 feathers of green onions.

Preparation

Rinse the potatoes well with a stiff brush. Prick the tubers on all sides with a fork, drizzle with olive oil and sprinkle with salt and pepper. Microwave for 8 minutes.

Place the slightly cooled potatoes on a parchment-lined baking sheet, cut off the tops and remove the cores with a spoon. Place a piece of butter, an egg, cheese and chopped fried bacon into the resulting hole. Sprinkle with chopped onion.

Fill the other potatoes in the same way. Bake in an oven preheated to 180°C for 20–25 minutes until the egg whites turn white.

Baked potatoes with mustard, cheese and beans

Ingredients

6 large potatoes;
2 tablespoons olive oil;
salt - to taste;
85 g butter;
1 tablespoon mustard;
6 green onions;
230 g grated hard cheese;
600 g canned beans.

Preparation

Wash the potatoes, brush with olive oil and sprinkle with salt. Place on a baking sheet and place in an oven preheated to 200°C for 1 hour.

Cut the slightly cooled potatoes in half lengthwise. Use a spoon to scoop out almost all the pulp. Mix it with butter, mustard, salt, chopped onion, ⅔ cheese and beans. Stuff the potato skins with the mixture, sprinkle with the remaining cheese and bake for another 30-40 minutes.

And nothing more can be said. The title says it all.

But still, still. I want to dedicate this recipe to our grandmothers. Anyone who was lucky in this life and had a grandmother in the village will understand me. Why in the village? Yes, it’s unlikely that there were Russian stoves in apartments in the cities. Although this certainly happened. And so our grandmothers fed us, who were running around and hungry, with such simple food. But incredibly tasty. In general, it is dedicated to our grandmothers. As long as we remember them, they will be alive in our hearts.

How to cook
Step by step photos
Tips for the recipe
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Description of preparation:

If you have a cast iron pot lying around from your grandmother, do not rush to throw it away.
Nowadays you can hardly get such dishes anywhere, and dishes cooked in a real cast iron pot are strikingly different in taste from the same dishes prepared in modern cookware. Meat cooked in a cast iron skillet and in the oven will be very tender and juicy. I wear my cast iron like a crystal vase :) I love cooking in it. So I hasten to share with you one of the recipes - how to cook meat in a cast iron skillet in the oven. Try it! Purpose: For lunch / For dinner Main ingredient: Meat / Pork / Pork knuckle Dish: Hot dishes