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:

Preheat Your Skillet: Get it hot before adding oil. This helps create a non-stick surface.
Use the Right Oil: High smoke point oils like canola or avocado are best.
Don't Overcrowd: Give potatoes room to breathe. Crowding the pan steams them instead of crisping.
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