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.
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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.
Frequently Asked Questions
No, that is an unnecessary step with these cast iron skillet potatoes. These potatoes crisp up perfectly without pre-boiling. That being said, parboiling the diced potatoes can reduce the overall roasting time.
If you’d like to boil them before frying, add diced potatoes to a pot of boiling water and cook for 5 minutes. Use a slotted spoon and transfer them to a bowl of ice water. Soak potatoes in the ice water for 2 minutes, then drain and pat dry.
If you have a jar of canned potatoes, you can drain them, pat them dry, season them, and then roast them.
If you have dehydrated diced potatoes, cover them with hot water for 15 minutes, drain, pat dry, and then cook according to the recipe below.
Well-seasoned cast iron is almost non-stick. To prevent the potatoes from sticking to your skillet, place the skillet in the oven while it preheats.
Make sure you also add a bit of oil to the skillet before adding the potatoes.
They 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 400F for 10 minutes, or in an air fryer for 5 minutes at 400F degrees.
I prefer red potatoes with the skins still on, but feel free to use your favorite. Gold and Russet potatoes would also be delicious and crisp up nicely in cast iron.
These crispy roasted potatoes are a fabulous weeknight side dish. I have been known to peel and chop the potatoes up to two days ahead of time.
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 the potatoes, simply drain and pat them dry before mixing them with the oil and spices.
WEIGHT WATCHERS POINTS
One serving has 1 WW Freestyle SmartPoints.
Cast Iron Potatoes
- 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.
- 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.