If you want crispy potatoes…I mean, crispy as in crunchy… you need this recipe for Cast Iron Skillet Potatoes! Tiny little Yukon potatoes are cut in half and cooked in the oven right in a cast iron skillet. They become golden and crispy on the outside and buttery and soft on the inside.
The potatoes soak up the cooking oil and are flavorful from the inside out! They make a perfect potato side dish!
RELATED: Yukon Gold Mashed Potatoes & Simple Oven Baked Potatoes
Just 4 Ingredients
You only need 4 super simple ingredients to make these Crispy Cast Iron Skillet Potatoes;
- Tiny Yukon Gold Potatoes – you want to make sure you buy the tiny potatoes. They cook through and get nice and golden in about 30-35 minutes. They will usually be sold in a 1 lb. bag and are smaller than a ping pong ball. see photo below for referance.
- Oil – We like to use olive oil or extra virgin olive oil for these crispy potatoes. The smoke point is high enough for the oven and the oil imparts a nice flavor and buttery-ness to the potatoes.
- Kosher Salt – make sure you use kosher salt and not iodized or table salt.
- Dried Oregano – this herb is perfectly paired with the buttery Yukon Gold potato!
Serving
These potatoes are excellent served with just about any dinner that calls for a potato side dish.
We especially like to serve them with Roasted Chicken or these Grilled Chicken Burgers. They are great with these meatloaf muffins or BBQ Meatballs too.
In fact, you can watch Susie make these little potatoes and mini meatloaf muffins on a 30 minute Pin TV episode!
More Potato Side Dish Recipes
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Cast Iron Skillet Potato Recipe
Equipment
- Large cast iron pan – a 12" skillet will work best for 1 lb. of potatoes
Ingredients
- 1 lb. tiny Yukon gold potatoes - see note #1
- 3 tablespoon olive oil or extra virgin olive oil - divided
- ¾ teaspoon kosher salt - divided
- 1 teaspoon dried oregano
Instructions
- Preheat the oven to 425℉
- Cut all the potatoes in half.
- Pour 2 Tbsp. of oil across the bottom of the cast iron skillet, coating the whole surface. Sprinkle in ½ tsp. kosher salt and all the dried oregano over the oil.
- Place the potatoes, cut side down, into the oil. Making sure all the potatoes are touching the surface of the skillet.
- Drizzle remaining tablespoon of oil over the potatoes and sprinkle with the remaining ¼ teaspoon kosher salt.
- Roast for 30-35 minutes.
- Turn a couple potatoes over and double check that the bottoms are nice and golden before removing from the oven and letting cool. – see photo below for reference.If they aren't that golden yet, pop them back in the oven for 5 more minutes.
- Pull from the oven and let cool for a few minutes before turning over and serving.
Recipe Tips and Notes:
- Make sure you purchase the tiny Yukon gold potatoes. They will be a little smaller than a ping pong ball. They are commonly sold in 1 lb. bags at the store.
Kara utler says
Loved it!!!
karen macdonald says
The recipe was so easy… it made me a little skeptical, but mom’s dinner recipes are ALWAYS A FAVORITE! College kids, high schools kids and foodie adults agreed…. Five star and so easy!