Cast Iron Skillet Fried Potatoes (Whole30, GF, Veg)
One of the best side dishes ever, Cast Iron Skillet Fried 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 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.
This side dish is stupidly easy and comes together wickedly fast. And you don’t have to wash the dish. Did I mention that already?
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!
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). You can also use the home fries as the base of a breakfast skillet.
If you want to add some peppers (gross, don’t do that) or sliced onions in with the potatoes while cooking, go for it! Top the potatoes with other veggies, some spinach, chopped bacon or ham, amazing scrambled eggs, and perhaps a sprinkle of cheese.
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.
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 olive oil.
It is so nice to make home fries 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?
Great for breakfast or as a side for meals, these Whole30 skillet fried potatoes are vegan and gluten-free. This amazing dish is will be a family favorite.
Preheat your oven to 450 degrees. Place a rack on the second lowest setting. Put your cast iron skillet in the oven while it preheats.
In a mixing bowl, add the spices and oils.
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 spuds, give them a stir, and then put them in the oven for 11 minutes.
At 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.
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