Date Published: December 7, 2007
2 pounds Red Norland, Red Pontiac, Yukon Gold or White Rose potatoes, peeled and diced into 1-inch cubes (6 cups)
6 tablespoons butter, cut into small pieces
2 teaspoons salt
Preheat oven to 400 degrees. Place the potatoes next to each other in a large cast-iron skillet. Pour in enough hot water to come one-quarter of the way up the potatoes. Distribute the butter evenly over the potatoes and sprinkle with salt. With a large spoon, toss to combine water, butter, and potatoes.
Bake in the oven for one hour, or until the water has evaporated and the potatoes are lightly roasted. Makes four servings.
