Cast Iron Skillet Potatoes
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.
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.
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.
