Home Fries – Cast Iron Skillet Potatoes
Home Fries, aka Cast Iron Skillet Potatoes, are a crispy and delicious side dish for dinner or the base for a homemade breakfast skillet.
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?
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Home Fries, aka Cast Iron Skillet Potatoes, are a crispy and delicious side dish for dinner or the base for a homemade breakfast skillet.
- 3 Russet potatoes peeled (optional) and chopped organic if possible
- 1 tsp dried parsley
- salt and pepper to taste
- 1/8 tsp dried dill
- 6 cloves garlic, minced
- 2 tsp olive oil plus a bit more to coat the skillet
- 1 tsp truffle oil you can also just use olive oil
- 1/4 tsp dried chives
- 1/8 tsp smoked paprika
Preheat your oven to 450 degrees. 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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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!
Cast iron pans are one solid piece of iron, including the handle.
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
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!
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.
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!
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!