These easy cast iron skillet potatoes are crispy and golden on the outside, tender on the inside, and the perfect 20 minute, one-pan side dish with loads of buttery herbed flavor in every bite!
Heat cast iron skillet over medium heat. Add the olive oil and 1-2 Tablespoons butter. Once butter has melted add the potatoes into the skillet.
Cook for a minute and then sprinkle 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. If you want to elevate these potatoes even more, add freshly grated cheddar or parmesan cheese over top. You could even add crumbled bacon. Yum!Freezer instructions: Allow to cool and then place into a zip top bag or freezer container. Freeze up to 3 months. When ready to use allow to thaw and then reheat in a skillet. We love chopping them smaller and adding to an omelette.