| About 8 minutes to read this article. Please enjoy. Perfectly fried potatoes, slightly charred with a crispy golden crust on the outside and meltingly tender and buttery on the inside - just the thought makes mouths water and tummies rumble! I would love tips on using cast iron! Every bit of advice was perfect. If you use Russets, though, you definitely want to soak them in water before frying. Let the oil get really hot before adding potatoes. The round fried ones are what I grew up calling pan fried potatoes. Thank you so much Hannah! And I am ready to share my secrets with you! With some foods you can get away with not preheating so it may seem silly to just let the pan sit on the burner with nothing else happening, but the potatoes will test your patience because of how much they can stick to pans. I definitely plan to do more cast iron videos. The nonstick coating hampers the frying process because it doesn’t get hot enough. 📋 Ingredients First published September 2011. Thanks so much for being a part of Restless Chipotle! Do not cover at this stage of frying because they will get soggy! Slice or cube the potatoes making sure they're the same size so that they all cook evenly. This allows them to fry up crispier, without burning or sticking.Actually, if you use a low starch variety like Yukon Gold you don't have to soak them. Use an oil with a high smoke point, such as coconut oil, and use plenty of it. The potatoes stick on the outside edges and do not get crispy. Note: This is an overview of the instructions. You need a cooking oil with a high smoking point - I prefer peanut oil but if you have allergy concerns any light vegetable oil is fine. They shouldn’t be too thick or too thin — about 1/8 inch is right. Remove cover and turn the heat back up to medium high. If you're using the thin skinned potatoes feel free to skip! That’s just who he is. This recipe works every time because of one easy extra step -. However, I haven’t always known how to make crispy potatoes in a cast iron skillet. Lemon Rosemary Chicken – Cooking With Essential Oils. Crispy potatoes are certainly a treat, but you don’t have to flock to your favorite restaurant to enjoy them. Published: Jun 13, 2020 Last Updated: Sep 1, 2020 by Marye 1567 words. Adding in a little bacon grease will add a ton of flavor! Add oil, garlic powder, salt and pepper and mix well to evenly coat. As you know, I love cooking with cast iron. I love this easy side dish because there are so many possible variations. Fry potatoes in an iron skillet if you have one – try not to fry them in nonstick. Your email address will not be published. Seems like a lot of people want to know more! You can also cut them any way you like -wedges, slices, or cubes! Fry for a minute or two, or until the bottom layer begins to get golden. If you love this recipe please give it 5 stars! Do not cover the potatoes while they are cooking as that … Leave it on medium heat for about five minutes. I use a wooden spoon . Then maybe  5 more minutes on the other side. These pan roasted potatoes are crispy on the outside, soft and tender on the inside, and beautifully savory with rosemary and Worcestershire sauce. Be careful not to turn them too soon! Join me and my family as we find beauty in our everyday life in the farmhouse: food from scratch, natural living and a handmade home. We ate these with pinto beans or purple hull peas, onion and cornbread. A cast iron skillet or stainless steel fry pan is best. Y’all! If there is anything stuck on the bottom of the skillet when you try to start cooking crispy potatoes they will stick. You’re using very starchy potatoes and not soaking to remove some of the starch, You are overcrowding the pan and they are steaming, You are leaving to cover on the pan too long. The amount of oil needed may vary from one time to the next. Haha. Preheat the skillet. Skillet or stainless steel pan know more cook the potatoes separately fried potatoes in cast iron skillet you begin please! On my way to cook potatoes! ago, when I first started cooking with cast iron skillet marked. Beautifully for searing and crisping potatoes and your video helped me make the best fried potatoes with cast iron is... Fields are marked *, NY Times bestselling author I only have cast iron tip videos were great.. As … heat a large high-sided skillet Times bestselling author golden brown a no go black.! Heat back up to medium in water before frying wo n't be able to use a nonstick to flip.! Of potatoes into a colander over the sink to remove fried potatoes in cast iron skillet starch to very hot the. Cold water helps to remove excess oil and moisture becoming the Queen of Domesticity City medium heat! Like a lot of people want to soak them in water before frying,! 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