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These are the absolute best fried potatoes! Generously seasoned and fried until crispy, these cast iron skillet potatoes are easy to make and delicious every time. Serve them for breakfast, lunch, or dinner!
You’ll never find me without a big bag of potatoes in my pantry!
They’re on our dinner plates several times a week, whether it’s in the form of baked potatoes, mashed potatoes, homemade French fries, or these delicious cast iron potatoes!
I even incorporate them into some one-pot dishes, such as our favorite steak and potato skillet.
I know my kids will always gobble up a side of potatoes, and they’re a quick and easy way to bulk up a meal.
These crispy, savory cast iron skillet potatoes are on repeat in my meal rotation! They’re a simple way to prepare our favorite starchy vegetable, and they are truly so delicious.
Next time you need an easy dinner, make a serving of your favorite protein, a simple green salad, and a batch of these fried potatoes. It won’t take a lot of time or planning, but it will be one of your new favorite meals!
Table of Contents
Why You’ll Love This Recipe
- Like I said, these are the best fried potatoes! Parboiling, seasoning, and frying the potatoes in oil and butter makes them seriously flavorful and delightfully crispy.
- This is a very easy recipe! Made with simple pantry staples in just under 45 minutes, fried potatoes take the complexity out of making dinner.
- Cast iron skillet potatoes are such a useful recipe to keep on hand. You can make them for a quick side dish with most of your favorite mains, or serve them in the morning as a breakfast potato.
Ingredients
- Potatoes: You can use Russet or Yukon Gold, but I used Russet.
- Spices: A blend of savory spices is part of what makes these the absolute best potatoes. The recipe makes extra spice mix, so you’ll have some to use on the next batch!
- Olive oil and butter: We’ll be using both to fry the potatoes. The combination makes for a crispy, golden brown crust and a rich flavor.
- Garlic: Fresh garlic makes everything better! We’ll saute it at the end so it doesn’t get burnt.
Find the full recipe, with exact measurements, at the bottom of this post!
How to Make Cast Iron Skillet Potatoes
Step 1. Cut potatoes into uniform ¾-inch cubes. Place in a large pot, cover with water, add ½ tsp salt, and bring to a boil.
Step 2. Boil for 5–7 minutes until just barely fork-tender. Drain and spread in a single layer on a sheet pan or kitchen towel.
Step 3. While the potatoes dry, combine the smoked paprika, oregano, thyme, garlic powder, onion powder, remaining 1 tsp salt, and black pepper in a small bowl and set aside.
Step 4. Heat a 12-inch cast iron skillet over medium-high heat for 3–5 minutes. Add 1½ tbsp of the olive oil and 1½ tbsp of the butter.
Step 5. Add the potatoes in a single layer and sprinkle the spice mixture* evenly over the top. Do not touch for 4–5 minutes until a deep golden crust forms on the bottom.
Step 6. Flip the potatoes in large sections using a wide spatula. Sear for another 3–4 minutes. Repeat until golden and crispy on multiple sides.
Step 7. Reduce heat to medium. Add the remaining 1½ tbsp olive oil and 1½ tbsp butter. Once the butter melts, add the garlic and cook for 60 seconds until fragrant. Fold everything together with the potatoes, taste, and adjust salt if needed.
Step 8. Serve immediately, straight from the skillet.
Tips + Notes
- This recipe makes more spice mix than you’ll need for one batch of potatoes. Sprinkle it on generously, then taste and adjust after cooking. Store any leftover spice mix in an airtight container and keep it on hand for the next time — it comes together quickly, and you’ll be glad you have it ready to go.
- For crispy potatoes, be sure your potatoes are dry before adding them to the skillet. Spreading them out on a sheet pan or a towel is an essential step so the excess moisture can steam off.
- Don’t overcrowd the pan. You want your potatoes in a single layer so they can all get crispy and golden-brown.
- Dicing your potatoes into similar-sized pieces is important so they cook evenly. Take care to keep them uniform.
- Feel free to substitute tallow or avocado oil for the olive oil. I don’t recommend skipping the butter, though! It adds so much flavor and helps the potatoes form a golden-brown crust.
What to Serve with Cast Iron Skillet Potatoes
I’ve wanted to share this recipe for a long time, because I seriously make these potatoes so often! They go with everything — you can serve fried potatoes for breakfast, lunch, or dinner.
For breakfast, these potatoes are tasty on the side of any egg dish! I like to serve them with sheet pan eggs, cast iron quiche, or sausage and egg muffins. You can also roll them in a tortilla with some chili scrambled eggs for an easy and tasty breakfast burrito!
For lunch and dinner, make these potatoes to go along with any of your favorite proteins. Here are a few of my favorite main dishes to plate up with a side of cast iron skillet potatoes:
- Cast Iron Ribeye Steak
- Dutch Oven Meatloaf
- Pan Fried Pork Chops
- Creamy Garlic Chicken Skillet
- Dutch Oven Country-Style Ribs
Recipe FAQs
Red potatoes are sweeter and waxier than Russet or Gold potatoes. The flavor will be quite different, but you can certainly make this substitution. Just adjust the boiling and frying times as needed.
Sure! If you prefer your potatoes without the skin, feel free to peel them before dicing.
Leftovers can be kept in a sealed container in the fridge for 3-5 days. I recommend reheating them in a skillet with a little bit of oil so they can crisp back up. An air fryer would also be a great option if you have one. You can reheat fried potatoes in the microwave in a pinch, but they won’t be crispy.
Related Recipes
- Creamy Hash Brown Casserole With Ham
- 20 Minute Steak and Potato Bites
- Easy Rice Pilaf Recipe
- Roasted Cheesy Bacon Butternut Squash
If you tried this Cast Iron Skillet Potatoes Recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Cast Iron Skillet Potatoes
Equipment
- 12-inch cast iron skillet
- Large pot or Dutch oven
Ingredients
- 2 lbs Russet or Yukon Gold potatoes cut into ¾-inch cubes (do not peel)
- 3 tbsp butter divided
- 3 tbsp olive oil divided
- 2 cloves garlic minced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp garlic powder
- ½ tsp onion powder
- 1½ tsp kosher salt divided (plus more to taste)
- ½ tsp freshly cracked black pepper
Instructions
- Cut potatoes into uniform ¾-inch cubes. Place in a large pot, cover with water, add ½ tsp salt, and bring to a boil.
- Boil for 5–7 minutes until just barely fork-tender. Drain and spread in a single layer on a sheet pan or kitchen towel.
- While the potatoes dry, combine the smoked paprika, oregano, thyme, garlic powder, onion powder, remaining 1 tsp salt, and black pepper in a small bowl and set aside.
- Heat a 12-inch cast iron skillet over medium-high heat for 3–5 minutes. Add 1½ tbsp of the olive oil and 1½ tbsp of the butter.
- Add the potatoes in a single layer and sprinkle the spice mixture* evenly over the top. Do not touch for 4–5 minutes until a deep golden crust forms on the bottom.
- Flip the potatoes in large sections using a wide spatula. Sear for another 3–4 minutes. Repeat until golden and crispy on multiple sides.
- Reduce heat to medium. Add the remaining 1½ tbsp olive oil and 1½ tbsp butter. Once the butter melts, add the garlic and cook for 60 seconds until fragrant. Fold everything together with the potatoes, taste and adjust salt if needed.
- Serve immediately, straight from the skillet.
Notes
- This recipe makes more spice mix than you’ll need for one batch of potatoes. Sprinkle it on generously, then taste and adjust after cooking. Store any leftover spice mix in an airtight container and keep it on hand for the next time — it comes together quickly, and you’ll be glad you have it ready to go.
- For crispy potatoes, be sure your potatoes are dry before adding them to the skillet. Spreading them out on a sheet pan or a towel is an essential step so the excess moisture can steam off.
- Don’t overcrowd the pan. You want your potatoes in a single layer so they can all get crispy and golden-brown.
- Dicing your potatoes into similar-sized pieces is important so they cook evenly. Take care to keep them uniform.
- Feel free to substitute tallow or avocado oil for the olive oil. I don’t recommend skipping the butter, though! It adds so much flavor and helps the potatoes form a golden-brown crust.
