These Country Fried Potatoes are just like grandma used to make! Crispy on the outside, light and fluffy on the inside. Cast iron skillet not required, but they do make the best skillet fried potatoes!

Cast iron skillet with fried potatoes.

You are watching: How To Make Fried Potatoes In A Cast Iron Skillet

Grandma’s Fried Potatoes

Growing up, I lived with my grandma. She was not an adventuresome cook, no Mastering the Art of French Cooking for her. It was pot roast, mac and cheese, pork chops and fried potatoes.

Oh, how I loved those fried potatoes. We had them all the time and I never grew tired of them. All the other side dishes were canned – green beans and corn, but those potatoes were fresh and hot and crazy delicious.

With all the focus on roasting potatoes or smashing potatoes in the past few years, I had forgotten about her fried potatoes.

I pulled out her old cast iron skillet and whipped up a batch. They were everything I remembered. I upped the game a bit by adding some fresh rosemary, but honestly they didn’t even need it.

Potatoes, butter, olive oil, garlic and rosemary for skillet fried potatoes.

Ingredients for Home Fried Potatoes

  • Potatoes – I like russet, that’s what grandma always use and their high starch keeps them fluffy.
  • Butter – a little for that extra flavor.
  • Oil.
  • Garlic – I use one clove because I want a subtle garlic flavor, you can use more if you’d like.
  • Rosemary – optional.
  • Salt and Pepper – not pictured.

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Note – I use half butter, half olive oil. You can use all butter or all olive oil if you’d prefer.

Photo collage showing diced potatoes and butter melting in a cast iron skillet.

How to Make Skillet Fried Potatoes

Peel, dice and rinse the potatoes. Let them dry. I like to use a smaller dice, about an inch.

Place the cast iron skillet over medium heat and add butter and olive oil.

Potatoes in skillet with a lid and a plate with garlic and rosemary.

Add the potatoes to the skillet, season with salt and pepper and stir so that they are coated in the butter olive oil mixture. Cover and cook for 10 minutes.

While the potatoes are cooking, mince the garlic and rosemary (if using.)

Partially cooked potatoes in a skillet and completely brown potatoes in next photo.

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Uncover and raise the heat to medium high. Cook for about 10 more minutes, stirring occasionally.

Add the garlic and the rosemary and cook for about 5 more minutes.

Crispy browned potato cubes in a cast iron skillet.

These crispy potatoes are one of the best things to come out of a cast iron skillet ever! These make a delicious side dish for any meal! We love them at breakfast with eggs and bacon or serve the at dinner with a cheesy frittata or with an easy broiled fish.

More Easy Potato Side Dishes

These Scalloped Potatoes with Gruyere are hugely popular and with good reason!

Smoked gouda makes everything better like these Cheesy Potatoes.

No need to get out the deep fryer when you can make Crispy Oven Baked Fries!

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