Easy one pan cast iron skillet roasted potatoes. A cast iron skillet works beautifully for searing and crisping potatoes in the oven. These pan roasted potatoes are crispy on the outside, soft and tender on the inside, and beautifully savory with rosemary and Worcestershire sauce.
About This Recipe
Can you tell we’re big potato lovers around here? My latest potato adventure found me making pan roasted potatoes in the oven, in my cast iron skillet. And it 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.
Noteworthy Ingredients
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:
- Worcestershire Sauce
- Chopped garlic
- And some smoked paprika?
- And a good glug of olive oil for browning.
A wonderful flavor experience that even the creamy delicate potato can benefit from.
Skillet roasted is a quick way to prepare potatoes, an easy way to prepare potatoes and a delicious way to prepare potatoes.
The Versatile Yukon Gold Potato
I made these cubed pan roasted potatoes with the ever reliable Yukon Gold potato.
But I must tell you, I simply can’t wait for the first Colorado new potatoes to try this recipe with. Depending on the size of those new potatoes, I see no reason to even peel or slice them.
The Yukon gold potato is thin skinned, smooth and relatively eye free. Its yellow-tinged flesh is richly flavored, fairly firm and moist, with medium starch content.
So if you use them for these cast iron potatoes, there is no reason to peel them. The skins are tender and tasty, just wash them well, and cube them into large bite sized chunks.
A perfect compromise between dry, fluffy russet potatoes and moist, waxy varieties, Yukon Golds are incredibly versatile. They’re superb for mashing and in soups and chowders, and they’re great for roasting and sauteeing.
No matter what potato dish I’m cooking, it seems I find myself reaching the the Yukon gold.
The tougher skinned Russet potato also doesn’t need to be peeled, but their skins can be a bit over-whelming, so that decision is up to you. When working with russet potatoes, I always scrub them well as opposed to just rinsing them as I do with Yukons.
The Procedure – How to, It’s Easy.
How To Make Pan Roasted 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.
These cast iron potatoes are a perfect potato side dish for any entree you can dream up for your weekly meal prep plans.
Rosemary and Worcestershire Cast Iron Skillet Potatoes Recipe
I made these 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.
Even better than one of our favorite ways to cook potatoes, sheet pan roasted potatoes.
I hope you give these cast iron skillet potatoes a try, and if you do, please come back and give the recipe a star rating and leave a message about your experience with the recipe.
And if you have a favorite flavor combination for pan roasted potatoes, let me know, I’d love to give it a try.
What to Serve With Skillet Roasted Potatoes
- Coriander Crusted Pork Tenderloin
- Crispy Oven Roasted Lemon Chicken Thighs
- San Juan Grilled Flank Steak
More Potato Side Dish Recipes
- Blue Cheese Potatoes Dauphinoise
- Rosemary Potato Strudel
- Smoked Paprika Oven Home Fries
- Old Fashioned Classic Potato Salad
- Grilled Potatoes and Peppers
- Garlic Butter Slow Cooker Baked Potatoes
- Roasted Purple Potatoes with Garlic and Green Chile
- Turkish Fries with Aleppo Pepper and Caramelized Onions
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.
And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.
If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.
Cast Iron Skillet Oven Roasted Potatoes
Equipment
- Cast Iron Skillet 10"
Ingredients
- 1 1/2 pounds Yukon Gold Potatoes washed and cut into large bite sized pieces
- 1 teaspoon garlic fresh, minced. Or 1/2 teaspoon garlic powder
- 1/2 teaspoon sweet smoked paprika
- 1 Tablespoon rosemary fresh, minced, or 1 teaspoon dried
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 Tablespoon Worcestershire Sauce
- 1/4 cup olive 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 Pan Roasted Potatoes … They’re What’s for a Side Dish.
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. 🙂