Cast Iron Country Potatoes

Country potatoes cooked in a cast iron skillet bring out the rustic charm of home cooking. They're crispy on the outside and tender on the inside, with a burst of flavor from the onions and peppers. Serve them alongside your favorite breakfast, lunch, or dinner dishes.

Course Side Dish

Cuisine American - Vintage

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 322kcal

Author Marye Audet-White

Equipment

Cast Iron Skillet
Cutting board
Knife
Spatula

Ingredients

5 medium russet potatoes cut into small cubes
1 large red onion chopped
1 red bell pepper chopped
3 tablespoons vegetable oil
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon fresh parsley optional

Instructions

Place your cast iron skillet on the stove over medium-high heat and allow it to preheat for a few minutes. This ensures that the potatoes will sizzle and crisp up as soon as they hit the pan.
While the skillet is heating up, wash the russet potatoes thoroughly and pat them dry with a kitchen towel.
Cut them into small, uniform cubes, about ½ inch in size. The uniform size ensures even cooking.
Peel and chop the red onion into small pieces. Remove the seeds and membranes from the red bell pepper and chop it into similar-sized pieces as the onion.
Once the skillet is hot, add the vegetable oil and carefully add the potato, and the spices to the skillet in an even layer.
Mix and use a spatula to spread them out into a single layer, ensuring they have enough space to crisp up.
Let the potatoes cook undisturbed for about 5-7 minutes, allowing them to develop a golden brown crust on the bottom.
After the bottoms have turned golden brown, use a spatula to flip the potatoes over.
Add the onion and bell pepper and continue cooking for another 5-7 minutes, or until the potatoes are crispy on the outside and tender on the inside.
If using fresh parsley, finely chop it and sprinkle it over the cooked potatoes.
Serve hot.

Notes

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

To freeze, spread the cooled potatoes in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 3 months.

Reheat in the oven, air fryer, or skillet until warmed through.

Tips

Russet potatoes work best for this recipe due to their starchy texture, which helps achieve that perfect crispy exterior.
Use a high smoke-point oil like vegetable oil to ensure the potatoes get crispy without burning.
Cut the potatoes into uniform cubes to ensure they cook evenly.
Preheating the cast iron skillet ensures that the potatoes crisp up nicely from the moment they hit the pan.
Overcrowding the skillet can lead to steaming rather than frying the potatoes. Cook them in batches if necessary.
Feel free to adjust the seasonings according to your taste preferences. Add more chili powder for extra heat or reduce the salt if you prefer a lower sodium content.

Nutrition