Savory Cast Iron Skillet Potatoes

Cubed potatoes cooked in a cast iron skillet with rosemary

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

Cook Time 40

Servings

Calories 225kcal

Author Lea Ann Brown

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 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

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

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.

Nutrition