Glad you liked them. These I could eat just by themselves!!

I hope you enjoy it all!!!

I wouldn’t recommend them or Yukon gold either–these have a waxy texture and probably wouldn’t get that “melt-in-your-mouth” texture that the russets do. However, they’d taste just fine. It’s the soft texture that’s the sell on this recipe.

No, after flipping them you add the stock, etc., then pop them in the oven.

No, but because of the way cast iron heats so evenly, they come out a bit better I think. Any good heavy oven-proof skillet would work well. Definitely wouldn’t use anything lightweight or non-stick, since they’ll burn in a lightweight skillet and non-stick pans don’t brown well.

I served them with roast beef, but I think they’d go with most any meat.