Anything cooked in a cast iron skillet is bound to be good; you as a foodie know this. Potatoes at any stage, method, or level make the perfect side dish…you know this as well. So why not combine the two?
Please don't take this little ol recipe of mine as coming up with something new… most of us have had cast iron potatoes in one form or another, but the ridiculous ease of these potatoes and….. the texture and flavor you get from them is wonderfully amazing.
Creamy Yukon gold potatoes starting out frying in a layer of oil and seasoning, then transitioning to a cooking combination of steaming and pan roasting, brings out the buttery-nutty goodness of these earthly gems. You’re left with the crispy texture of the outside and the light sweet fluffiness of the inside.
When these cast iron potatoes are around, I go back for seconds and thirds. Surprisingly, I rarely go back for seconds and thirds of anything. Unless it is brownies or some kinds of gravies. Pan gravy is great over these potatoes too. Okay, I’m done.
Yukon Gold potatoes ranging in size from am apricot to a small lemon 1 1/2- 2”, enough to fill your cast iron pan
Grapeseed oil (or light olive oil)
In The Kitchen With Scotty “Cook’s Line” Seasoning or Kosher Salt and Black Pepper
A pat or two of butter
Chopped parsley if desired
- Bring out the cast iron skillet. A well seasoned cast iron pan should be a part of any serious home cook’s kitchen. Searing meats, pan frying or roasting , some stewing…. you need a cast iron pan. Treat it well and with love.
- Look for basically the same sized potatoes. All the potatoes will be cut in half to help with cooking, but it’s how we arrange then in the pan that will give some sort of unity is size. For the larger potatoes cut in half… these will be lain flat side down in the pan. For the “about right” size potatoes cut in half lengthwise but keep together when laid down in the oil. So you’ll have larger potatoes cut in half and fried flat side down, then the others cut in half and kept together, lain down resembling whole potatoes.
- In your cast iron pan (or skillet) begin heating around 1/4” to 1/2” of the oil depending on the size of your pan and the amount of potatoes you’re doing along with a pat of butter. The oil is great for higher temp cooking but has no flavor… the added butter gives added flavor. Add a tablespoon or a good healthy pinch of the Cook’s Line Seasoning (or your regular S&P) to the oil. When the oil begins to “shimmer” from the heat begin laying down the larger (flat side down) potatoes. They will sizzle and pop… that’s good! In between those snuggle in andlay the “about-right” cut potatoes.
- Fry the potatoes on moderately high heat just until you start smelling the nutty caramelization of “fried potatoes”. Lift up one of the flat side down potatoes to see if it is a nice golden brown. If so start giving all the spuds a turn on the other side.
- Cover the pan and let the potatoes steam/roast in the pan on a low yet steady heat. Just long enough where they are knife tender (a knife slides in easily).
- Remove from the heat when done. Add extra seasoning on top and maybe chopped parsley for color (if at this point you are about to eat your face off from smelling the cooking of the delicate creatures, and don't give a damn about “color” from parsley, then by all means please skip this step.) Keep warm in the pan if the other parts of your meal are not complete…. or you just forgot to cook them.
- Serve up as a side dish, make pan gravy to cover the top, or just eat right out the pan. You’re welcome.