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Cast Iron Skillet Potatoes

10 mins

4-6

Recipe you are creating:

Cast Iron Skillet Potatoes

Ready to master skillet potatoes? Check out my full recipe and how-to video to become a cast iron pro. Your crispy, golden perfection awaits!

Recipe Ingredients:

  • 2 pounds red potatoes, cut into bite sized pieces

  • Fresh parsley, chopped

  • Roasted garlic

  • Olive oil

  • Truffle salt

Recipe Directions:

Got a cast iron skillet and want to make the crispiest skillet potatoes? You're in the right place! Directions for our Cast Iron Skillet Potatoes:

  • Place potato pieces in a bowl.

  • Add the chopped fresh parsley.

  • Mix in the roasted garlic.

  • Salt and pepper to taste.

  • Thoroughly coat with olive oil. Set aside.

  • Preheat oven to 425 degrees.

  • Place your cast iron skillet on the stove and heat up -- make sure you get the skillet good and hot!

  • Add potato mix and reduce heat to medium.

  • Cook on top of the stove according to video instruction.

  • Place cast iron skillet in the oven and cook until crisp and golden brown.

  • Serve as a breakfast side or with your favorite main dish.

Check out my full recipe how-to video below to become a cast iron pro. Your crispy, golden perfection awaits!

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Common Cast Iron Skillet Cooking Questions


Q: How do I season my cast iron skillet?

A: Coat it with a thin layer of vegetable oil and bake upside down in the oven at 375°F for an hour. Repeat this process a few times to build a strong non-stick surface.


Q: How do I care for my cast iron pan?

A: Clean with hot water and a brush. Avoid soap and never put it in the dishwasher. Dry thoroughly and apply a light layer of oil after each use.


Q: How do I prevent food from sticking?

A: Ensure your pan is well-seasoned and preheat it before adding any food. Cooking with enough oil or fat also helps.


Tips for Crispy Skillet Potatoes:

  1. Preheat Your Skillet: Get it hot before adding oil. This helps create a non-stick surface.

  2. Use the Right Oil: High smoke point oils like canola or avocado are best.

  3. Don't Overcrowd: Give potatoes room to breathe. Crowding the pan steams them instead of crisping.

  4. Flip Sparingly: Let them sit to develop a crust before flipping.


A note about ingredients used in our recipes:

When creating our recipes we use the following unless otherwise noted in the recipe:

  • Eggs = Large Eggs

  • All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic

  • Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic

  • Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour

  • Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour 

  • Almond Flour = Bob’s Red Mill Super-Fine Almond Flour 

  • Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch)

  • Sour Cream = Full Fat Sour Cream

  • Yogurt = Full Fat Yogurt

  • Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk

  • Butter = Unsalted Sweet Cream butter unless otherwise noted


Tags:

Cast Iron Cooking, Cast Iron Potatoes, Skillet Potatoes, Cast Iron Skillet Potatoes

Categories:

Vegetable, Plant-Based

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