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Cubed potatoes cooked in a cast iron skillet with rosemary

Cast Iron Skillet Oven Roasted Potatoes

These pan roasted potatoes are crispy on the outside, soft and tender on the inside, and beautifully savory with rosemary and Worcestershire sauce.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4
Calories 225kcal


  • Cast Iron Skillet 10"


  • 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)


  • 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.



No one can argue with adding bacon. I cooked 4 slices of thick sliced bacon and crumbled on top = delicious.


Calories: 225kcal | Carbohydrates: 23g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Sodium: 350mg | Potassium: 737mg | Fiber: 5g | Sugar: 1g | Vitamin A: 139IU | Vitamin C: 20mg | Calcium: 62mg | Iron: 6mg