Cast Iron Skillet Potatoes

Learn how to make crisp and delicious Cast Iron Skillet Potatoes. Baby potatoes are cooked right on the stovetop in a cast iron skillet for perfectly crisp on the outside and fluffy inside potatoes.

Cast Iron Skillet Potatoes

If you need a simple side dish, these easy skillet potatoes will always be a hit. This recipe makes crispy baby potatoes right on the stovetop in a cast iron pan. No need to heat up the oven, everything is done in one pan on the stove.

You will love this recipe because of how easy and mostly hands-off it is to make. The potatoes get a crispy outer shell while the insides get buttery soft. These are perfect for making a side for a simple weeknight chicken dinner or bringing along for the family get-together.

Why Cook in Cast Iron

Not only will you feel like you have tapped your inner pioneer ancestor spirit or somehow became a homesteader; but cooking with cast iron really produces the best stovetop fried potatoes.

Cast iron is known for its heat retaining abilities, like its superpower, that help cook foods evenly and make that perfect golden crust on the outside of the potatoes. Cast iron, when seasoned correctly, has a lovely non-stick finish that makes cleaning up a breeze. Who doesn’t love that?

With so many reasons to love and use it, cast iron is my go-to pan for making perfect pan roasted potatoes.

Recommended Equipment

• 12 inch Cast Iron Skillet– this is the cast iron pan that I use in my kitchen. I really use it for everything from proteins to breads and even cookies!
• Fish Spatula– or another spatula, I love how wide and thin this spatula is, it makes getting under everything so easy, and you can flip a whole lot of little potatoes at once.

How to Cook Potatoes in Cast Iron Skillet

Now that you are ready to heat up that cast iron pan, let’s walk through how to cook potatoes in your cast iron skillet.

1. Prepare the potatoes: wash the potatoes to remove any outside dirt. Dry by rolling on a clean kitchen towel or paper towel. Using a sharp knife, slice the potatoes in half lengthwise.
2. Heat the cast iron: place the cast iron pan over medium heat and let heat up for 1 minute. Add in the oil and swirl over the bottom of the pan.
3. Cook the potatoes: place the potatoes cut side down into the cast iron pan. Season the tops of the potatoes with half of the seasonings.
4. Cover the pan: place a lid on the cast iron pan and allow to cook for 7-10 minutes. The lid allows the potatoes to cook right on the stovetop because it will create steam in the pan to help cook the potatoes. Check the potatoes a few times to make sure that they aren’t burning on the cut side, every stovetop is different. If you feel that the pan is getting too hot, turn down the heat a little. Flip the potatoes, season again, cover, and cook an additional 5-10 minutes, until the potatoes are soft. You should be able to easily poke into the potatoes with a fork.
5. Add butter and rosemary: remove the lid and add butter and rosemary to the pan. Keep the heat on medium, allow the potatoes to brown more, and get covered in the rosemary butter.

Leftovers and Storage

If you have leftover potatoes, store them in an airtight container in the refrigerator for up to 4 days. These can also be frozen for up to 3 months.

We love to use leftover cooked potatoes for breakfast in a hash recipe, add to salads for lunch (they are even good cold), or use them again as a side for another dinner.

More Cast Iron Recipes to Try

If you like cooking with cast iron, these are some other recipes that work great in cast iron and would even go perfectly with these roasted potatoes.