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These Cast Iron Potatoes are sure to be a family favorite. Great for breakfast or as a side for meals, these crispy roasted potatoes are vegan and gluten-free.
These tasty cast iron skillet potatoes are the perfect side dish for dinner or the base of a fantastic breakfast hash.
They’re simple to prep, easy to reheat, and are so versatile.
If you’re new to cast iron cookware, check out this post on How to Season, Use, and Love Cast Iron.
The secret for these roasted 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.
And if you prefer to use an air fryer, check out our recipe for Air Fryer Potatoes.
Storage
These cast iron potatoes will keep in an air-tight container in the fridge for up to five days. You can cook the potatoes ahead of time as part of your easy meal prep.
To reheat, pop them back into the oven at 400˚F for 10 minutes, or in an air fryer for 5 minutes at 400˚F degrees.
More Great Side Dishes You’ll Love
Cast Iron Potatoes
Ingredients
- 3 cups potatoes {peeled (optional) and chopped}
- 2 tsp olive oil {plus a bit more to coat the skillet}
- 2 tsp dried parsley
- 1/4 tsp dried dill
- 1/2 tsp dried chives
- 1/4 tsp smoked paprika
- 6 cloves garlic {minced}
- salt and pepper to taste
Instructions
- Preheat oven to 450F degrees.
- Place a rack on the second highest setting. Place the cast iron skillet in the oven while it preheats.
- In a mixing bowl, add potatoes, olive oil, spices and garlic. Stir to combine.3 cups potatoes, 2 tsp olive oil, 2 tsp dried parsley, 1/4 tsp dried dill, 1/2 tsp dried chives, 1/4 tsp smoked paprika, 6 cloves garlic
- When the oven is hot, carefully remove the skillet and drizzle a little olive oil on the pan. Swirl to coat the bottom.
- Add the potatoes and then bake for 15 minutes.
- Stir and put them back in for another 20-30 depending on how crispy you prefer your roasted potatoes.
Notes
- I prefer to use red potatoes with the skins still on, but feel free to use your favorite. Gold and Russet potatoes are also delicious.
- Cut the potatoes and cover them with water in the fridge for up to two days before making these home fries. Simply drain the water, pat dry, and add the rest of the ingredients.
- To prevent the potatoes from sticking to your skillet, place the skillet in the oven while it preheats.
- Make sure you add a bit of oil to the skillet before adding the potatoes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these tonight with your frozen potatoes. The potatoes were crisp on the outside, fluffy on the inside, and I didn’t have to thaw them out first! Even my recently decided anti-potato kid liked them – with ketchup, of course.
Hurray! I always love when we can win over an anti-any food naysayer. And I’m honored that my recipe had a small part of that.
Anyone tried this recipe with sweet potatoes?
Yes, we do from time to time. It works great!
Tasty potatoes! Thank you for the recipe.
So glad you enjoyed them! 🙂
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…
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.
We made these agin this weekend!! So good!!!
So glad you liked them Lana!
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!
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!
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.
you are a god.
I like the idea of broiling at the end. I should try it next time. I can’t ever get them crispy!
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!
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.
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!
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!
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!
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
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: https://www.sustainablecooks.com/2012/01/rescuing-kitchen-workhorse-aka-how-to.html
Cast iron pans are one solid piece of iron, including the handle.
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?