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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Joanna says
This was so helpful-thank you for the time you spend making these videos. I only have cast iron pans but food sticks so it’s always frustrating using them. I would love tips on using cast iron!
Lisa says
Thank you so much for following along Joanna! 🙂 I definitely plan to make more cast iron videos. Seems like a lot of people want to know more!
Hannah says
Love your website and YouTube videos – the pace, natural tones of your house are very calming and relaxing while I learn a lot too. 🙂 I also have several cast iron pans but don’t use them much because of confusion how to take care if them – especially cleaning – don’t wash with soap or else the seasoning will be removed, but how else to get the yucky stuff off? Thank you for sharing about fried potatoes, I’ll try this!
Lisa says
Thank you so much Hannah! I definitely plan to do more cast iron videos. Seems like so many on Youtube want to know more! I am so happy your are following along. Thanks again!
Sarah says
As you know, I love cooking with cast iron. We don’t eat regular potatoes but I love fried sweet potatoes!
Kerri says
I married an Army man 22+ years ago, and he has always done the cooking. That’s just who he is. My siblings joke that I don’t know how to cook (I do, but that’s between you and me). But, now that I’m home more that I work, I have wrestled some of the cooking responsibilites from my husband. Now, nobody can cook like my mother, but my sisters come pretty close, and she made some of the best fried potatoes. Yesterday, after watching this video, I whipped up a batch of these iron skillet potatoes to go with salmon, a salad, and, of course, “your” fermented kraut, and avocado. My husband raved that they were some of the best fried potatoes he’s ever had. So, thank you, thank you, thank you, Lisa, for your time and effort that goes into making these simple and easy to follow videos. Because of you, I am on my way to becoming the Queen of Domesticity City!
Lisa says
Oh yay! That seriously makes me so happy. 🙂 And I love your new title. Haha. 😉
Joanne says
Brilliant! I’ve always had issues crisping potatoes and your video helped me make the best crispy potatoes ever! Thank you!!
Lisa says
Awesome! I am so glad the tutorial helped you to get delicious crispy potatoes. 🙂
Ricky says
Thanks for putting an end to my trial and error. Your video was very helpful. Best crispy potatos I’ve ever made. You cooking with cast iron tip videos were great too.
Lisa says
Yay! So glad to hear that!
Kalee says
I learned from a friend that if you don’t want to risk throwing in a potato, you can also stick the top part of your handle in the oil. If small bubbles form around it then it’s hot enough to start adding whatever you’re trying. 🙂
Kalee says
It has to be a WOODEN handle. I use a wooden spoon 🙂