Cast Iron Skillet Potatoes
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!
Servings: 6 servings
Calories: 233kcal
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.