Cast-Iron Skillet Potatoes
Crispy cast iron skillet potatoes are easy and quick to make on the stovetop. All you need are potatoes, some spices, and a skillet.
Servings: 4
Calories: 245kcal
Ingredients
- 2 lbs small potatoes 1 kg, Note 1
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ teaspoon smoked paprika Note 2
- ½ teaspoon sweet paprika
- ½ teaspoon dried rosemary
- ½ teaspoon dried oregano
- 1 teaspoon fine sea salt
- ground black pepper to taste
- parsley optional
Instructions
- Prepare potatoes: Peel and wash the potatoes. Dry them well. Slice thickly, about 1 cm/ 0.4 inches.
- Heat a skillet on high heat. Turn the heat down to medium, add olive oil and butter to the pan. Let foam shortly and add the potato slices and all the spices. Stir well to coat the potatoes with the fat and the spices.
- Cook for about 30 minutes on medium-low heat, flipping the potatoes very often and making sure they get brown on both sides. Turn the heat to low if the potatoes turn too brown before getting soft (Note 3).
- Serve: Sprinkle with parsley before serving if desired.
Notes
- Potatoes with medium starch content, also known as all-purpose. I prefer small ones, but larger ones are fine, just cut them into appropriate-sized slices and cook until they are brown and crispy on the outside and soft on the inside.
- I prefer sweet, but you can use hot to taste.
- The potatoes will be deeply brown, especially around the edges, but they should not get burned. Using tongs for flipping helps ensure that all the potatoes are turned on the other side in the skillet.
Nutrition
Serving: 1/4 of the dish | Calories: 245kcal | Carbohydrates: 43g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 8mg | Sodium: 572mg | Fiber: 5g | Sugar: 2g