While they might not be the healthiest side dish, potatoes sure can be some of the tastiest. You can do damn near anything with them, but some of my favorite things are good old fashioned oven roasted, salt, pepper, olive oil, garlic powder spiced potato cubes. That is, until I added Holy Cow from Meat Church and made these Holy Cow Cast Iron Potatoes.
Let me start by saying that I’ve been using a couple of their rubs on my food here and there, and they make some killer stuff. Their honey hog is amazing on baby back ribs and the Holy Cow I put on bacon wrapped everything (including bacon wrapped baked potatoes stuffed with cheddar and broccoli…but that’s for another post), burgers, some steaks and other cuts of beef.
So you might be asking, what’s with the extra ingredients? And I’ll be honest. I started off by seasoning my potatoes with some coarse black pepper, sea salt and garlic powder, when I saw the Holy Cow sitting there and was like, uh duh that would be really good! And all together it was perfect, with the extra coarse pepper that you wouldn’t get from the rub itself, the hint of sea salt and a little extra garlic powder. This one is a keeper just how it is.
Grab a bottle of Holy Cow from Amazon here.
Grab a caste iron skillet from Amazon here.
If you like Holy Cow Cast Iron Potatoes then you’ll enjoy these other recipes:
| Cook Time | 30 minutes |
| Servings |
servings
|
- 2 potatoes
- 2 tbsp olive oil
- 1 tsp Meat Church Holy Hog
- 1/8 tsp coarse black pepper
- 1/8 tsp sea salt
- 1/8 tsp garlic powder
Ingredients
|
|
- Start by chopping your potatoes into cubes about 1-1.5" in diameter and boiling them til soft
- Remove from water, toss in 1 tbsp olive oil
- Sprinkle on the rest of the ingredients and toss to coat
- Add last tbsp of oil to the bottom of a cast iron skillet, place potatoes in it and put in oven at 425 degrees for about 20-30 minutes or until golden
