Easy one pan cast iron skillet potatoes. A cast iron skillet works beautifully for searing and crisping potatoes in the oven. Potatoes cooked in a cast iron skillet are crispy on the outside, soft and tender on the inside, and beautifully savory with rosemary and Worcestershire sauce.
Another one of our more popular potatoe side dish recipes is this one for Scalloped Potatoes, No Cheese. Just pure creamy and irresistible.
Can you tell we’re big potato lovers around here?
Cooking potatoes on the stove was about the only way we ever cooked potatoes when I was growing up. Sliced and fried in Crisco in a cast iron skillet until golden brown, cast iron potatoes were simply out-of-this-world delicious.
My latest potato adventure found me making cast iron skillet potatoes that start by seasoning and searing them stove top then moving them to the oven to finish. And skillet roasted potatoes worked like a charm.
Bringing you all of the vibrant golden color that you expect from roasted potatoes, this recipe elevates the flavor experience by adding rosemary and Worcestershire sauce.
These are simply the most flavorful skillet potatoes you’ll find. Let’s take a look.
Ingredients You’ll Need
There’s nothing new about combining rosemary and potatoes. They go together like bread and butter. But how about adding a a generous splash of:
- Yukon Gold Potatoes
- Worcestershire Sauce
- Chopped garlic
- Smoked paprika
- Rosemary, fresh or dried
- And a good glug of oil for browning.
- Cooked Bacon, optional for topping.
A wonderful flavor experience that even the creamy delicate potato can benefit from.
Cast iron skillet potatoes is a quick way to prepare potatoes, an easy way to prepare potatoes and a delicious way to prepare potatoes.
Step by Step Instructions, It’s Easy.
How To Make Cast Iron Potatoes with Rosemary:
- Step 1: Start by simply rinsing and cleaning the Yukon Gold Potatoes. Just run them under water and use your hands to rub and clean them. Cut off any unsightly dark spots.
- Step 2: Dry them off and cut them into bite sized cubes.
- Step 3: Place them in a large bowl and add fresh rosemary, Worcestershire sauce, garlic, sweet smoked paprika, salt and pepper to taste and olive oil.
- Step 4: Using a large spoon, stir and toss the potatoes well to coat and flavor each cubed potato.
- Step 5: Heat the cast iron skillet over medium high heat.
- Step 6: Add the potatoes and with a metal spatula, stir, cooking them stovetop for two minutes.
- Step 7: Transfer the hot pan to the hot oven. Cook for about 30 minutes, stirring every ten minutes, or so. In the last ten minutes of cooking add the minced garlic.
Once the potatoes are tender when pricked with a toothpick and golden in color, they’re ready to serve.
FAQs
I recommend using a neutral flavored oil such as canola or vegetable. Olive oil brings with it a unique flavor that may alter the end result. But more importantly, canola and vegetable have a higher smoke point. What does that mean? A higher smoke point means the oil won’t break down as easily and it will brown food better. Avocado oil is an excellent choice here.
The versatile and reliable Yukon Gold potato.
The Yukon gold potato is thin skinned, smooth, waxy in texture, and relatively eye free. Its yellow-tinged flesh is richly flavored, fairly firm and moist, with medium starch content. Which means they’ll hold up to frying.
And there’s no reason to peel them. The skins are tender and tasty, just wash them well, and cube them into large bite sized chunks.
Yukon Golds are incredibly versatile. They’re superb for mashing and in soups and chowders, and they’re great for roasting and sauteeing.
Save the high starch potatoes like russet for baked potatoes. Their tough skins will keep the inside nice and fluffy.
Storage and Reheating
If you have any leftovers, simply store them in an airtight container in the refrigerator for up to three days. I highly suggest reheating them in an air fryer for a few minutes at 375 degrees, or the oven. Doing so will retain thier crispy texture. A microwave will only make them flabby.
What to Serve With Skillet Roasted Potatoes
More Potato Side Dish Recipes
I made these a skillet potatoes a couple of weeks ago and I’ve been dying to share the recipe with you. It’s a new staple recipe for us and I hope you’ll give them a try.
These cast iron potatoes are a perfect potato side dish for any entree you can dream up for your weekly meal prep plans.
And if you’re looking for more side dish recipes, don’t miss my Side Dish Category. You’ll find a stellar lineup of support actors for any main course. Including the most popular on my site for Broccoli Cheez Whiz Casserole.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
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Reader Review
“I love oven-roasted potatoes! This recipe is different than others I’ve tried, and it was very simple and delicious!”
– Scottee
Savory Cast Iron Skillet Potatoes
Equipment
- Cast Iron Skillet 10"
Ingredients
- 1 ½ pounds Yukon Gold Potatoes washed and cut into large bite sized pieces
- 1 teaspoon garlic fresh, minced. Or ½ teaspoon garlic powder
- ½ teaspoon sweet smoked paprika
- 1 Tablespoon rosemary fresh, minced, or 1 teaspoon dried
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 Tablespoon Worcestershire Sauce
- ¼ cup canola oil or vegetable oil
- 4 slices bacon cooked and crumbled (optional)
Instructions
- Preheat oven to 375 degrees.
- Wash and cut the potatoes into large bite sized pieces. Place the potatoes into a large mixing bowl and add the paprika, rosemary, salt and pepper and Worcestershire Sauce. Using a large spoon, toss the potatoes well to coat with the seasonings.
- Heat a cast iron skillet over medium high heat. Once the skillet is hot, add the oil. Once the oil is hot add the potatoes.
- Turn the heat down to medium, and using a metal spatula, stir the potatoes letting them cook for about 2 minutes.
- Transfer pan of potatoes to oven. Let them cook about 30 minutes, stirring with the metal spatula every 10 minutes or so. After 20 minutes of cooking, add the chopped garlic and stir well.
- Once the potatoes are golden in color and tender when pricked with a toothpick, they're ready to serve.
Video
Notes
Nutrition
Cast Iron Skillet Potatoes … They’re What’s for a Side Dish.
Why Trust My Recipes? I am a Culinary School Graduate and believe that everyone should try to cook as often as they can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
I will fix these tonight. Have been searching for a recipe like this since we got home from stopping in Santa Fe. We enjoy staying at El Rey Court and having breakfast at The Pantry restaurant. It is not a fancy restaurant but the food is delicious. Our waiter gave us a little information how they cook their breakfast potatoes. I had never heard of using sweet paprika…secret ingredient. I love all your post. We were in Durango, Co. area for Christmas close to the Purgatory Ski resort. Beautiful country. Love to visit when the Aspen’s are turning color. Happy New Year
I love potatoes, but I looove oven-roasted potatoes more. They tasted like pure heaven. Thank you so much for sharing.
Thanks so much for your note. And I’m so glad you liked the potatoes. I’m on your side with roasted potatoes. My favorite. Thanks for letting me know. 🙂
I love oven-roasted potatoes! This recipe is different than others I’ve tried, and it was very simple and delicious! I accidentally added the garlic with the oil, Rosemary and paprika, but it turned out fine anyway. Next time I’ll try adding the garlic later as written. This recipe is definitely going into my regular rotation!
Hi Scottee! And thanks so much for taking the time to review those potatoes. The only reason I add garlic later is so that it doesn’t burn. It can be fickle sometimes. I’m so glad you liked the recipe. And always nice to hear from you.
They look totally delicious Chef and as you said very easy. I’ll have to try them if I ever get back to eating potatoes after weight loss as they are a favorite food.
Thanks Larry! I know how much I’d be looking forward to the return of potatoes. 🙂