by Lisa Bass | 40 Comments
Learn the secret for how to make crispy potatoes in a cast iron skillet. The simple ingredients are potatoes, coconut oil and salt.
I have been using cast iron, and cooking potatoes, for many years. However, I haven’t always known how to make crispy potatoes in a cast iron skillet. No, that took trial, error, more trial and more error.
I tried cutting the potatoes super small. I tried leaving them in large chunks. Put the lid on. Took the lid off. I cooked them hot and cooked them on low.
Sometimes they turned out crispy and sometimes they didn’t.
Well, if you are in that same trial and error process, trying to find, and savor, the elusive home cooked crispy potato, I am here to help!
I can finally say I know what works. My family now enjoys consistently crispy potatoes in the cast iron skillet. And I am ready to share my secrets with you! 🙂
How to Make Crispy Potatoes in a Cast Iron Skillet
- Preheat the skillet and oil. Leave it on medium heat for about five minutes. Throw one potato piece on. If it sizzles, you are ready to start cooking.
- Use an oil with a high smoke point, such as coconut oil, and use plenty of it. These are fried potatoes after all. If you don’t use enough oil, they will not get good and crispy.
- Start with a well seasoned cast iron skillet. The potatoes will stick if the skillet isn’t seasoned properly. I did this once, over five years ago, when I first started cooking with cast iron. I haven’t had to do it again since!
- Make sure the skillet is clean. If there is anything stuck on the bottom of the skillet when you try to start cooking crispy potatoes they will stick. If the pan is well seasoned this shouldn’t be a problem.
- Do not use a lid. Moisture is the enemy of the crispy potato. A lid would trap the moisture from the potatoes inside and make them all mushy. Leave the lid off throughout the entire cooking process.
- Use the right size skillet. I have one skillet that is bigger than my burner. The outside edges of the skillet do not get properly preheated. The potatoes stick on the outside edges and do not get crispy.
- Cook in small batches. Don’t pile the spuds on top of each other in many layers. A single layer will work much better. When I am cooking potatoes for my family, I usually get two skillets going. That’s the only way I can cooke enough potatoes for my family of six without overcrowding the skillet.
- Save salt for the end. Salt extracts moisture from vegetables. Since moisture is the enemy, this is a no go. When they are good and crispy, feel free to salt them liberally.
- Don’t flip or stir the potatoes at all until they are good and crispy on the first side. Excess flipping will make them fall apart and stick.
How to Make Crispy Potatoes in a Cast Iron Skillet Video
Make sure to come on over and follow me on Youtube for all my video tutorials. I upload at least twice a week!
Crispy potatoes are certainly a treat, but you don’t have to flock to your favorite restaurant to enjoy them. Just use these eight tips and you can have crispy potatoes in your own home.
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Make sure to come on over and follow me on Youtube for all my video tutorials. I upload at least twice a week!
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