Cast Iron Skillet Potatoes

These cast iron skillet potatoes are easy to make with crispy, golden potatoes that are soft and tender on the inside. All you need to make fried potatoes are a skillet, potatoes and seasonings!

Cast Iron Fried Potatoes

This cast iron skillet potatoes recipe is one I turn to often! Whether I’m adding them to steak bites when steak and potatoes are on the menu or I am making skillet breakfast potatoes, this low fuss dish comes together easily in no time.

The perfect skillet fried potatoes recipe results in potatoes that are crispy, golden brown on the outside and perfectly tender on the inside. With just a bit of butter and oil, this simple side crisps up nicely, without any deep-frying. My kids go wild for these, even just as a substitute for french fries with a dollop of ketchup!

Ingredient Notes

• Potatoes: I prefer Yukon gold potatoes as they make deliciously crispy fried potatoes in a cast-iron skillet due to their higher starch content, but you could use red potatoes, fingerling, russets, or Idaho potatoes. You do not need to peel the potatoes.
• Butter: If I have garlic herb butter, I will use that instead.
• Olive oil: You want oil that has a high smoke point. I like extra-virgin olive oil.
• Italian seasoning: I used my homemade blend, but any store-bought brand works.
• Salt and pepper: Sprinkle kosher salt and black pepper on at the end before serving.

How to Make Crispy Potatoes in a Cast-Iron Skillet

Dice potatoes then heat cast iron skillet over medium heat. Add the olive oil and 1-2 Tablespoons butter. Once butter has melted add the potatoes into the skillet.

Cook for a minute and then sprinkle Italian seasoning, salt and pepper over top. Cook for 10-12 more minutes (or until fork tender), stirring frequently to prevent burning. Set aside on a plate once cooked.

Tips for Easy Skillet Potatoes

• Butter and oil: Don’t skimp on using both. The butter not only adds incredible flavor, but helps to avoid burning that can happen when just using oil alone. Using butter alone can also end up burning your potatoes, so using a combination of both is needed here.
• Low and slow: This recipe requires no par-boiling or boiling potatoes ahead of time, which means it’ll take a longer time for them to cook. For this reason, we want to keep the temperature relatively low, as to not burn them.
• Prevent sticking: The most common reason that your potatoes will stick to the cast iron is that the pan is too hot. Cast iron retains heat better than other types of cookware, so cooking at lower heat works better for cast iron compared to aluminum or stainless steel.
• Keep it moving: Stir those potatoes continuously! Toss them around making sure all sides are cooked evenly and nothing is burning.
• Potato skin: Keeping the skin on helps keep them nice and crispy and adds a ton of flavor.
• Even size: Making sure to cut them in uniform size will help with even cooking. There’s nothing worse than biting into an undercooked potato!

Variations

• Fresh herbs: Add thyme, parsley, or fresh rosemary for a pop of fresh flavor.
• Grated cheddar: A bit of grated cheddar gives these potatoes an added element. Once the cheese is melted from the residual heat of the potatoes, it’s magic!
• Parmesan: A sprinkling of grated parmesan pairs so well with the Italian seasoning as well as the idea of fresh herbs. The choice is yours!
• Bacon: A bit of crumbled bacon on top of the cast iron potatoes is a good idea.
• Minced garlic & diced onion: If you’re not up for making garlic herb butter this time around (although, at some point, you must!), adding a dash of minced garlic and diced onions to the pan once your butter has melted is an easy way to add that extra bit of flavor.
• Cayenne: Like a little heat? A pinch of cayenne will do the trick.

Ways to Serve Them

• Breakfast: Serve them with bacon strips, scrambled eggs, fried eggs, or on the side of an omelette. I even like to chop off leftover potatoes really small and add them inside of the omelette.
• Lunch: These potatoes in the cast iron skillet are a great substitute for fries any day! Serve with turkey burger, Greek chicken burger, or my hamburger recipe.
• Dinner: Serve them as a side dish to meatloaf muffins, an easy pot roast, or baked BBQ chicken.

Storage

• To store: Keep any leftovers of the cast iron fried potatoes in an airtight container in the fridge for up to 4 days.
• To freeze: Allow them to cool completely before transferring them to an airtight container or freezer-friendly bag. Keep frozen for up to 3 months.
• To reheat: Over time, whether in the fridge or freezer, they will get soggy. If you’re looking to get them a bit crispier, using the skillet on the stovetop is ideal. Otherwise, you could pop them in the microwave for quick heat.

More Potato Recipes

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