Learn how to cook potatoes on the stove with this easy, crispy cast iron skillet potato recipe. Perfectly golden and tender!
This simple side dish pairs perfectly with asparagus frittata, chicken spiedini, or baked codfish for a delicious meal.
Nothing says comfort food like this easy recipe for cast iron skillet potatoes!
This a simple, no-fuss recipe that delivers golden, crunchy bites with a fluffy interior—just the way my family loves them.
As a dietitian, I love sharing healthier ways to enjoy potatoes without deep frying. Air fryer potatoes are one great option, but cooking them in a cast iron skillet is another fantastic method. It requires just a small amount of oil, while still achieving that irresistible crispy texture.
Whether for a weeknight dinner or a weekend brunch, these stovetop potatoes always disappear fast! With just a handful of ingredients and a trusty cast iron pan, you can create a delicious side dish in no time.
I love how effortless they are—no need to parboil, no extra dishes, and plenty of room for customization. A sprinkle of your favorite herbs or a generous topping of Parmesan can take them in so many delicious directions.
Plus, potatoes are naturally nutritious, packed with potassium, fiber, and vitamin C, making this an easy side dish you can feel good about serving.
Watch the video on the recipe card to see how easy this recipe is to make!
If you’re looking for a potato recipe that’s easy to make and tastes amazing, this recipe is for you!
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Prep and Cook Time
The total time to prepare and cook these crispy skillet potatoes can be estimated as follows:
- Prep Time (scrubbing, drying, peeling (optional), chopping, and measuring): ~5 minutes
- Cooking Time:
- Preheating the skillet: ~2 minutes
- Sautéing the potatoes cut side down: ~20–25 minutes (covered)
- Flipping and crisping the potatoes: ~10–15 minutes (uncovered)
- Total Time: ~35–45 minutes
This makes it an easy, hands-off side dish with irresistible crispy edges and a tender interior!
Let’s make it together!
Let’s Prep our Recipe
You will need approximately 1-1½ pounds (450–680 grams) of red or Yukon gold potatoes. This is about 4-5 medium-sized potatoes.
Thoroughly scrub and then dry your potatoes. For this recipe, I like to leave the skin on, as it adds a nice texture and flavor. Feel free to peel the potatoes if you prefer.
Slice potatoes in quarters lengthwise. Then, cut each quarter into 1-inch cubes.
That’s it! Once the potatoes are prepped, it’s time to cook them.
How to Cook Potatoes on the Stove
Preheat the pan: Place a 10-12 inch cast iron skillet over medium heat and let it preheat for a few minutes.
Add the potatoes to the hot skillet: Add 2 tablespoons of vegetable oil once the pan is hot. Pick it up and swirl the oil around to coat the bottom of the skillet. Then, once the oil is shimmering, add the potatoes, cut side down to the pan in a single layer, and lower the heat to medium-low. Avoid overcrowding the pan; season with ½ teaspoon of kosher salt.
Cover the pan: Cover the pan with a tight-fitting lid or foil, then leave the potatoes undisturbed to cook for around 20-25 minutes until the edges are golden brown.
Uncover the pan: Remove the lid or foil from the pan. Increase heat to medium and carefully flip the potatoes, and continue cooking them, uncovered, for about 10-15 minutes, flipping as necessary—test for doneness.
Season and serve: Once the potatoes are cooked, season them with the remaining ¼ teaspoon salt (or to taste) and ½ teaspoon of dried rosemary (or your favorite herbs or spices) during the last few minutes of cooking. Serve and enjoy!
Serving Suggestions
These stove top potatoes are a versatile side dish that pairs well with any meal! Here are some delicious ways to enjoy them:
Using Leftover Potatoes
- In a frittata: Cut the potatoes into smaller pieces and create the best potato frittata.
- Pizza topping: Cut the potatoes into thin slices and use them as a topping to make this potato pizza.
- Potato salad: Dice the potatoes into smaller cubes and add them to your favorite salad recipe.
Variations
There are endless variations to make these home fries in a cast iron pan, limited only by your creativity and choice of seasonings.
- Garlic and herb-roasted cast iron potatoes are a classic flavor combination perfect for any occasion. During the last few minutes of cooking, sprinkle the potatoes with two cloves of minced garlic and a tablespoon of your favorite fresh herbs like thyme, oregano, parsley, or chives.
- Rosemary and lemon zest are also a great combination. Simply sprinkle the potatoes with lemon zest and 1 teaspoon of chopped fresh rosemary during the last few minutes of cooking. Finish them with a squeeze of fresh lemon juice for extra lemony flavor.
- For cheese lovers, once the potatoes are done, remove them from the heat and garnish with freshly grated parmesan cheese and freshly chopped Italian parsley.
- Smoked paprika, chili flakes, and garlic are great ways to add heat to your cast iron potatoes. Combine 1 teaspoon of smoked paprika, ½ teaspoon of chili flakes, and 2 minced garlic cloves. Add to the pan during the last few minutes of cooking.
- Spice up your potatoes with flavors like caramelized onions, bomba sauce, or roasted garlic. Or garnish with a dollop of sour cream and fresh or frozen herbs. You’ll be sure to have a unique and delightful taste experience!
No matter what spice combinations or toppings you choose, cast iron potatoes will surely be a hit at any gathering!
Tips
- Be sure to cut the potatoes into evenly sized pieces so they cook evenly.
- Allow the cast iron pan to preheat a few minutes before adding the oil. This ensures that the potatoes don’t stick to the pan.
- To ensure perfectly cooked potatoes in a cast-iron skillet, paying close attention to the oil when it begins to shimmer is essential. If too hot, your spuds may burn or become overcooked on their exterior before they are entirely done inside; if not hot enough, you may find that they take longer and don’t brown as evenly.
- Use a cast iron skillet that is large enough so that the cubed potatoes are in a single layer and there is plenty of room for the potatoes to cook without overcrowding the pan. This will ensure that they get nicely browned and crispy.
- Keep an eye on the potatoes while cooking and flip them occasionally to ensure they cook evenly.
- Have fun with the seasonings, and get creative by adding your favorite herbs or spices. Experiment with different combinations to find your perfect flavor!
FAQ
As the pan heats up, watch how the oil creates little ripples when you pick up the pan and tilt it. When the oil starts to shimmer or glimmer, it is at the right temperature and time to add the potatoes.
The cooking time of cast iron potatoes can vary depending on the size and type of potato you use. In general, cast iron potatoes should be cooked for about 30-40 minutes at a temperature of 350-400°F. Be sure to keep an eye on your potatoes and check them frequently to ensure they’re cooking evenly. If you need more time, give them an extra 5-10 minutes until they reach the desired texture.
No, cast iron potatoes do not need to be peeled before cooking. They can be cooked with the skin on them for added nutrients, texture, and flavor. Scrub your potatoes before cooking to remove any dirt or debris.
You can store leftover cast iron potatoes in an airtight container in the refrigerator for up to 3-4 days. To reheat, place them on a baking sheet and bake in a preheated 350-degree oven for 10-15 minutes until heated.
More Delicious Roasted Potato Recipes
Love crispy potatoes? Check out these other roasted potato recipes for more easy and flavorful side dish ideas!
Recipe Origin
I’ve always been amazed by the mouth-watering dishes that can be produced with a cast iron pan!
It has been my experience that it can quickly transform any recipe into a culinary masterpiece. Be it focaccia, pizza, hash browns or pan-seared lamb chops.
Cast iron potatoes are no exception!
It was over 20 years ago when I first came across this roasted red potato recipe, where the cooking process for this vegetable dish starts covered in the oven.
It was such a success that I used the same method to cook side dishes and potatoes in a cast iron pan.
Instead of parboiling them, I cube them and let the cast iron do all the work by placing a tight-fitting cover. It gives these potatoes their signature crunchy exterior and delicate interior.
My whole family loves this cast iron potato recipe, which has since become a top request in our home. I’m sure it will become a favorite in yours, as well!
Enjoy!
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
If you are interested, the cast iron pan I am using is available on amazon. Head on over to my amazon store for all the details.
★★★★★ If you have made these skillet potatoes, I would love to hear about it in the comments below and be sure to rate the recipe!
Cast Iron Recipes
Recipe
Crispy Cast Iron Skillet Potatoes: Easy Recipe
Equipment
- Cast iron skillet
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Ingredients
- 1-1½ pounds Red or Yukon Gold potatoes 4-5 potatoes, 450–680 grams
- 2 tablespoons vegetable oil
- ¾-1 teaspoon Kosher salt separated
- black pepper freshly ground, to taste
- ½ teaspoon Rosemary dried
Instructions
- Thoroughly scrub and then dry your potatoes. For this recipe, I like to leave the skin on, as it adds a nice texture and flavor. Feel free to peel the potatoes if you prefer.
- Slice potatoes in quarters lengthwise. Then cut each quarter into 1-inch cubes.
- Place a 10-12 inch cast iron skillet over medium heat and preheat for a few minutes.
- Add the 2 tablespoons of vegetable oil once the pan is hot. Pick it up and swirl the oil around to coat the bottom of the skillet.
- Once the oil is shimmering, add the potatoes, cut side down to the pan in a single layer, and lower the heat to medium-low. Avoid overcrowding the pan; season with ½ teaspoon of kosher salt.
- Cover the pan with a tight-fitting lid or foil, then leave the potatoes undisturbed to cook for around 20-25 minutes until the edges are golden brown.
- Remove the lid or foil from the pan.
- Increase heat to medium and carefully flip the potatoes, and continue cooking them, uncovered, for about 10-15 minutes, flipping as necessary—test for doneness.
- Once the potatoes are cooked, season them with the remaining salt (to taste) and ½ teaspoon of dried rosemary (or your favorite herbs or spices) during the last few minutes of cooking. Serve and enjoy!
- WATCH THE VIDEO ON THE RECIPE CARD TO SEE HOW EASY IT IS TO COOK POTATOES ON THE STOVE!
Video
Notes
- Be sure to cut the potatoes into evenly sized pieces so they cook evenly.
- Allow the cast iron pan to preheat for a few minutes before adding the oil. This ensures that the potatoes don’t stick to the pan.
- To ensure perfectly cooked potatoes in a cast-iron skillet, it is essential to pay close attention to the oil when it begins to shimmer. If too hot, your spuds may burn or become overcooked on their exterior before they are completely done inside; if not hot enough, you may find that they take longer and don’t brown as evenly.
- Use a cast iron skillet that is large enough so that the cubed potatoes are in a single layer and there is plenty of room for the potatoes to cook without overcrowding the pan. This will ensure that they get nicely browned and crispy.
- Keep an eye on the potatoes while cooking and flip them occasionally to ensure they cook evenly.
- Have fun with the seasonings and get creative by adding your favorite herbs or spices. Experiment with different combinations to find your perfect flavor!
Nutrition
I originally published this post on January 9, 2023, and republished it on January 21, 2025, with updated content. Thanks for sharing.
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Val
I made this recipe this weekend and they were so good! Thanks for another great recipe Maria!
Maria
How wonderful Val! Thanks so much for sharing!
Michelina Del Sole
Hi Maria,
Best and fast way to cook these potatoes. I cook them plenty of times with thyme and rosemary. Leftovers if there are any, I use them just like you do, frittata or pizza topping. Crispy outside and soft inside.
Maria
Thanks Michelina! It really is such a great method!