Whole30 Potatoes – Skillet Fried Potatoes {Whole30, Gluten-Free, Vegan}
One of the best side dishes ever, Whole30 Potatoes are sure to be a family favorite. Great for breakfast or as a side for meals, these Whole30 skillet potatoes are vegan and gluten-free.
So, I love these Whole30 home fries for multiple reasons. But the top reason? You cook them in a cast iron skillet which means you don’t have to wash an extra dish. I would live my life in cast iron to cut down on dishes.
Cast iron pants? Cast iron shoes? Yes, please. Cast iron underwear? I’m tempted…
This side dish is stupidly easy and comes together wickedly fast. And you don’t actually have to wash the dish. Did I mention that already?
And if you have two cast iron skillets, make yourself a Whole30 + Paleo Frittata to go with these skillet potatoes.
What is the best potato for frying?
The good ol’ Russet potato makes wonderful skillet fried potatoes (and is what I used here). Baby red potatoes are also pretty amazing for frying. Honestly, I’ve never had a bad fried potato, so use what you have on hand.
Depending on your preferences, you can peel or leave the skin on. If you do eat the skin and your budget allows for it, try to use organic potatoes. Potatoes are on the Dirty Dozen list of the 12 foods where the most pesticides are used.
Are Potatoes Whole30 Compliant?
Yes! Here’s what the Whole30 people have to say about spuds: “White potatoes are a whole, real, nutrient-dense food! It doesn’t make logical sense to leave them out while other carb-dense foods like taro, yuca, or sweet potato are allowed”. (source)
How Do You Make Whole30 Potatoes?
The secret for these skillet fried potatoes is using a well-season cast iron skillet. It gives you an amazing sear on the spuds and lets you use less oil than a traditional pan fry method.
Have you ever seen a rusty or nasty looking cast iron skillet at a thrift store or garage sale? Most of them have a dead spider chilling in there. Don’t pass by that skillet; buy it and restore it using the directions in this post!
How Can I Prep Whole30 Potatoes for a faster meal?
Home fries are a fabulous and speedy weeknight side dish. I have been known to peel and chop the potatoes up to two days ahead. As long as you keep the potatoes submerged in cold water in the fridge, they won’t oxidize (brown).
When you’re ready to use them, simply drain and pat dry before mixing with the oil and spices.
Pro Tips/Recipe Notes
- You really need to preheat the cast iron skillet before adding the potatoes. Simply place the skillet in the oven while it comes to temp to guarantee a hot pan. Putting potatoes in a cool pan will result in stuck on food.
- This recipe calls for one teaspoon of truffle oil. This is optional, but highly, highly recommended. The flavor it adds to potatoes is pretty insane and amazing. But If you don’t want to use the truffle oil, go ahead and replace it with an additional teaspoon of avocado oil.
Variations
- You can use the Whole30 potatoes as the base of a breakfast skillet. Top the potatoes with other veggies, some spinach, chopped bacon or ham, or amazing scrambled eggs.
- If you want to add some peppers (gross, don’t do that) or sliced onions in with the potatoes while cooking, go for it!
- And do yourself a favor and put a dollop of guacamole, salsa, and hot sauce on the very top. Leaving it off would be like making cupcakes and forgoing the frosting. In other words, it would be a scandalous disaster.
MORE RECIPES LIKE THIS
- Baked Cauliflower Patties
- Crispy Oven-Roasted Butternut Squash
- Roasted Brussels Sprouts With Garlic
- Spicy Green Bean Stir Fry
- Healthier Fried Zucchini Chips
It is so nice to make Whole30 potatoes in the oven when the weather turns cold and your house and kitchen could use the extra heat. But during the summer when the boob sweat flows freely, you may still find yourself hankering for some skillet spuds.
Last year I discovered that my favorite cast iron skillet can fit in our beloved countertop convection oven. I get the same crispy results without heating up my whole kitchen. It’s a win-win.
Almost like cast iron pants.
Making this recipe or others?
Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!
One of the best side dishes ever, Whole30 Potatoes are sure to be a family favorite. Great for breakfast or as a side for meals, these Whole30 skillet potatoes are vegan and gluten-free.
- 3 cups potatoes peeled (optional) and chopped organic if possible
- 2 tsp dried parsley
- 1/4 tsp dried dill
- 6 cloves garlic minced
- 2 tsp avocado oil plus a bit more to coat the skillet
- 1 tsp truffle oil you can also just use olive oil
- 1/2 tsp dried chives
- 1/4 tsp smoked paprika
- salt and pepper to taste
Preheat your oven to 450 degrees. Place a rack on the second highest setting. Put your cast iron skillet in the oven while it preheats.
In a mixing bowl, add the spices, oils, potatoes, and garlic. Stir to combine.
When the oven is hot, carefully remove the skillet and drizzle a little avocado oil on the pan. Swirl to coat the bottom. Add the spuds, give them a stir, and then put them in the oven for 11 minutes.
After 11 minutes, give them a stir and put them back in for another 15-30 depending on how crispy you prefer them. You can also blast them with a broiler for the last minute or two to get them really crispy!
Cut the potatoes and cover with water in the fridge up to two days before making these home fries. Simply drain the water and add the remaining ingredients.
You can use olive oil in place of the avocado oil, but it technically isn't meant to be used at high heat.
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This recipe was originally published in 2012. It has been retested and updated with reader feedback. New photos have been added and the recipe has been made printable.
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Oooh, those look delicious! And easy! Totally going to make them this week! Thanks for the recipe!
Enjoy! Do you want me to send Jack over to put ketchup on yours?
Wouldn’t the skillet handle melt in the oven?
Why not use a glass baking dish for this recipe?
Looks really good though!
HI Jonathan, Miranda is right – cast iron can go in the oven. Heck, it’s what camper use over open fire! The reason I don’t use glass is because it doesn’t give the potatoes a crispy crust, and I’d have to wash the dish. With cast iron, you just wipe it out after the food is cooked.
You might enjoy this post which talks about why cast iron is so great, and how to season your own from a thrift store find: http://sustainablecooks.com/2012/01/rescuing-kitchen-workhorse-aka-how-to.html
Cast iron pans are one solid piece of iron, including the handle.
Fitting that I just got off my lazy A this morning and reseasoned my cast iron pan. Great way to use the random sweet potato I just found!
How old is this sweet potato? I fear for Parker.
Those look so good! My grandmother used to do hers by slicing the potatoes chip thin. She’d add in chopped onion, butter, salt and pepper. Then she’d coat her warmed pan with oil and butter, press the potatoes in and cook over medium low heat for what seemed like hours, but was more likely a half hour or so, covered. Once cooked through, she would toss a quarter cup of cheese on top and broil for a few minutes. I like the simplicity, but yours would be perfect for when I want to get a little fancy. 😉
I’m giggling that you’re calling my lazy lady potatoes fancy. HA!
Your grandma’s version sounds super yummers! The cheese is what really sells it for me. ;-D
I just made roasted potatoes the other night…on a baking pan though! I have a cast iron skillet but have never used it! (I know you are jumping up and down yelling at your computer, “Why not you crazy biatch!”) LOL! I have just never gotten it out to try. I WILL now though! Just because you gave a recipe to do so! I’ll let you know how it works out! 😉 Thanks!!!! I guess I have been trying lots of new stuff lately because of you! Wow, you are such an inspiration!
LOL, I’m not calling you a crazy biatch. YET. Use that cast iron or I’ll say it soon!
I LOVE potatoes like this! I usually use my baking pan that I normally use for Lasagne… I can’t believe I never thought to use my cast iron skillet! I used to use my skillet all the time but now only use it for camping because we have a glass cooktop on my stove… TOTALLY going to find a reason to make taters now so I can use my skillet in the oven! My taters will be so crispy, just the way I love them!!!!!
Why don’t you use your cast iron on the stove? We have a glass top stove in our rental, and I’ve been using my skillets on it for year. Uh oh, did I miss something?
I think you have to take care not to drop said cast iron skillet on the ‘fancy’ glass cooktop! You girls crack me up, glad I found your site Sarah!
Mmm looks yummy. I always have a problem with my skillet potatoes turning out not crispy enough. Also, I wanted to thank you for craft-tacular’s contact info& the heads up on her free blog redo!!!!
My pleasure!
Soak your potatoes in cold water when you’re chopping them, and they won’t start turning brownish gray like in the top photo.
Meanwhile, this sounds delicious! I just got a cast iron skillet for camping, and I’ve been waiting for the right recipe to break it in. This one is definitely it!
How long do you soak them before storing them?
Make sure you season your skillet once or twice before using it!
I like the idea of broiling at the end. I should try it next time. I can’t ever get them crispy!
you are a god.
This post is awesome. I am feeling the ketchup pain. I have a four year old charming son who insists on ketchup ing every thing on the table.
Pinned these to Pinterest forever ago, but never got around to trying them. I’ve been in a cooking rut (pregnancy hormones making food a little less than appetizing) so I was looking through my boards and these potatoes jumped out at me. Made them last night for me and the Hubbs, amazing! Such a hit with both of us. I did add a cut up purple onion and instead of individual seasonings, I just dumped a bunch of McCormicks Steak seasoning, spicy and delicious! Thanks for the recipe!
I served these alongside a ham and broccoli quiche. So easy and delicious. They would be even easier if I had chopped the potatoes ahead of time.
That quiche sounds delicious and the perfect main dish for these potatoes!
We made these agin this weekend!! So good!!!
So glad you liked them Lana!
I’m getting very curious…. why smoked paprika instead of regular? My taste buds must be dead because I don’t notice that much of a difference between them.
I love all things smoky so smoked paprika makes everything taste like bacon! Regular paprika tastes sweeter to me.
I think you must be reading my mind. I was just thinking my cast iron skillets could use some TLC and that I should pull up your post about it. Now I don’t have to search for it!
So… could I freeze the diced potatoes and somehow still make this?
I am! I had google imprint all of your brains with tracking devices. Don’t be scared…