These cast iron skillet potatoes are crispy and golden on the outside, soft and tender inside. All you need is a skillet, potatoes, and simple seasonings.

Cast iron skillet potatoes in pan close up.

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Why I Love These Crispy Potatoes in a Cast Iron Skillet

This cast iron skillet potatoes recipe is the one I make when I want a crispy, comforting side without a lot of fuss. I’ll throw them next to steak bites for an easy steak and potatoes night, or turn them into skillet breakfast potatoes when we’re doing a slower weekend breakfast.

The best part is the texture. The potatoes get golden and crisp on the outside, then stay perfectly tender inside. A little butter and oil is all it takes to get that skillet-fried vibe without deep-frying. My kids go wild for these, especially with a dollop of ketchup like a homemade french fry swap.

XO - Jamielyn

Ingredient Notes

  • Potatoes: I prefer Yukon gold potatoes as they make deliciously crispy fried potatoes in a cast-iron skillet due to their higher starch content, but you could use red potatoes, fingerling, russets, or Idaho potatoes. You do not need to peel the potatoes.
  • Butter: If I have garlic herb butter, I will use that instead.
  • Olive oil: For crispy skillet fried potatoes you want to use an oil that has a high smoke point. I like extra-virgin olive oil.
  • Italian seasoning: I used my homemade blend, but any store-bought brand works.
  • Salt and pepper: Sprinkle kosher salt and black pepper on at the end before serving.

How to Make Cast Iron Skillet Potatoes

Dice the potatoes first, then let your cast iron skillet warm over medium heat. Add the olive oil and 1 to 2 tablespoons butter, and wait until the butter is fully melted and sizzling. That’s when the potatoes go in.

Diced potatoes on a cutting board.

Let them cook for 1 minute, then sprinkle with Italian seasoning, salt, and pepper. Keep cooking for 10 to 12 minutes, stirring often so they don’t scorch, until the potatoes are fork-tender. Transfer to a plate once they’re done.

Making cast iron fried potatoes in a cast iron skillet on the stovetop.

Tips for Crispy Skillet Potatoes

  • Butter and oil: Use both. Butter adds flavor, but it can burn on its own. Oil helps raise the smoke point, so the potatoes crisp up without scorching.
  • Low and slow: Since there’s no parboiling, the potatoes need a little extra time to become tender. Keep the heat at medium or medium-low so they cook through without burning.
  • Prevent sticking: Potatoes usually stick when the pan is too hot or you try to stir too soon. Cast iron holds heat well, so lower heat works best. Let the potatoes sit for a minute or two so they can brown and release naturally.
  • Keep it moving: Stir often so the potatoes brown evenly and nothing sits in one spot long enough to burn. (No need to stir nonstop, just regularly.)
  • Potato skin: Leaving the skins on adds flavor and helps the edges get extra crispy.
  • Even size: Cut the potatoes into uniform pieces so they cook at the same speed. Nobody wants a mix of mushy and undercooked bites.
Crispy cast iron skillet potatoes in a cast iron skillet.

Variations

  • Fresh herbs: Finish with thyme, parsley, or rosemary.
  • Loaded: Top with cheddar + bacon and let the heat melt the cheese.
  • Parmesan: A quick sprinkle pairs well with Italian seasoning.
  • Garlic and onion: Add to the pan after the butter melts, then add potatoes. If you have time, make my garlic herb butter and use that instead.
  • Cayenne: Add a pinch for heat.
A white bowl of cast iron skillet potatoes.

More Potato Recipes

Close up of cast iron skillet potatoes in a cast iron pan.

Cast Iron Skillet Potatoes

5 from 5 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
These cast iron skillet potatoes are crispy and golden on the outside, soft and tender inside. All you need is a skillet, potatoes, and simple seasonings.
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Equipment

  • cast iron skillet

Ingredients 

  • 1 Tablespoon olive oil
  • 2-3 Tablespoons butter
  • 1 pound yukon gold potatoes , quartered, about 3.5 cups
  • 1 teaspoon Italian seasoning , more to taste
  • salt and pepper , to taste

Optional: fresh herbs such as rosemary or thyme

Instructions

  • Heat cast iron skillet over medium heat. Add the 1 Tablespoon olive oil and 1-2 Tablespoons butter. Once butter has melted add the 1 pound diced potatoes into the skillet.
  • Cook for a minute and then sprinkle 1 teaspoon Italian seasoning, salt and pepper over top. Cook for 10-12 more minutes (or until fork tender), stirring frequently to prevent burning. Set aside on a plate once cooked.
  • Top with fresh herbs if desired. Serve while hot.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Fresh herbs: The herbs really take these potatoes up a notch. I love adding freshly chopped rosemary, thyme or parsley.
Variations: I prefer baby gold potatoes, but red will work great too. 
Store: Refrigerate leftovers in an airtight container for up to 4 days.
Freeze: Cool completely, then freeze in a freezer bag or airtight container for up to 3 months. Reheat in the skillet.

Nutrition

Calories: 170kcal, Carbohydrates: 20g, Protein: 2g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 15mg, Sodium: 57mg, Potassium: 477mg, Fiber: 3g, Sugar: 1g, Vitamin A: 175IU, Vitamin C: 22mg, Calcium: 22mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.