5 Ingredients or Fewer
The Best Pan-Roasted Potatoes
Popular on Food52
99 Reviews
brushjl
January 7, 2024
The instructions don't exist, but I used six potatoes to serve three and they were started up. Yes, excellent recipe.
POlySammo
March 27, 2021
I actually followed the recipe. I suck at that. Ok I used schmaltz instead of olive oil. Freaking delicious. I had to make a second batch because my Sweetie ate so many before the guest arrived. These are definitely going to be used here again.
Next time I shall start a few hours earlier and soak the potatoes to leech some of he potassium so I can actually enjoy them.
Next time I shall start a few hours earlier and soak the potatoes to leech some of he potassium so I can actually enjoy them.
tastysweet
March 28, 2021
Great idea using schmaltz. Trying to find it here in Bonita Springs, or Naples, FL.
What will be also good to use is duck fat. It’s wonderful for potatoes.
What will be also good to use is duck fat. It’s wonderful for potatoes.
marymc
May 19, 2020
Basically tasty, but way, WAY too salty!! We gave up eating them after a few bites.
Also, I have a question for other folks who've made this: how did you manage to fit an adequate number of potatoes, in a single layer, in a normal-sized skillet? I bought 1-1/2 lbs. of potatoes, sized 1-1/2" to 2", just like the recipe says. I jammed them in as close together as possible and filled the bottom of my 9" cast iron skillet--and I'd only used half the potatoes. I got out my 7" skillet and filled that, too. And I STILL had potatoes left, but no more cast iron! So, that's all the potatoes I cooked. I guess it wasn't altogether a bad thing that we couldn't eat many because of all the salt--if everybody had wanted a normal portion, there wouldn't have been enough!
I will probably make this recipe again, with modifications. I won't be using all that salt, for sure! I hope I can get that nice brown crusty bottom on the potatoes without it, but using it isn't an option--it made the potatoes inedible. I'm not sure what I can do about the pan space problem--I won't be buying a third cast iron pan just for this recipe, so I guess I'll keep using the two I have, and serving small portions.
Also, I have a question for other folks who've made this: how did you manage to fit an adequate number of potatoes, in a single layer, in a normal-sized skillet? I bought 1-1/2 lbs. of potatoes, sized 1-1/2" to 2", just like the recipe says. I jammed them in as close together as possible and filled the bottom of my 9" cast iron skillet--and I'd only used half the potatoes. I got out my 7" skillet and filled that, too. And I STILL had potatoes left, but no more cast iron! So, that's all the potatoes I cooked. I guess it wasn't altogether a bad thing that we couldn't eat many because of all the salt--if everybody had wanted a normal portion, there wouldn't have been enough!
I will probably make this recipe again, with modifications. I won't be using all that salt, for sure! I hope I can get that nice brown crusty bottom on the potatoes without it, but using it isn't an option--it made the potatoes inedible. I'm not sure what I can do about the pan space problem--I won't be buying a third cast iron pan just for this recipe, so I guess I'll keep using the two I have, and serving small portions.
Smaug
May 19, 2020
There's no great necessity for precision in this- there are versions such as potatoes Lyonaise, where the potatoes are cut in thick slices, or Spanish "Poor man's potatoes" where they are cut in thin slices. The simplest is to cut them in bite sized pieces- especially if you are using random sized potatoes. I prefer a nonstick skillet, as it takes less oil, and it needs a decent cover. heat butter or oil, put potatoes in pan (no problem with more than one layer) and brown as desired, stirring occasionally. If you don't add liquid they can be browned more as they go or after they're done. Or you can add a small amount of liquid, such as stock; the potatoes will absorb it. Salt to taste (always), cover, and cook, stirring occasionally, until done-15-20 minutes. Regulating the heat is the only (mildly) tricky part- best to check them every 5 min. or so. You can add other ingredients along the way, such as onions or other chopped vegetables. You can add a finish right at the end- parsley for Lyonnaise style, for example. I like to use a glaze made of white wine, vinegar, garlic, mustard and various herbs or spices, and cooked the finished potatoes with it until it's absorbed (somewhat similar to a German potato salad), but they're potatoes; they'll go with pretty much anything. The only essential, really, is to cover and cook on moderate heat for 15-20 minutes.
marymc
May 19, 2020
Your suggestions all sound tasty, but they're not THIS recipe. What I asked was how other folks have managed to make THIS recipe, using THESE directions, and do it without having a skillet the size of a manhole cover.
Smaug
May 19, 2020
Well, if you just want results there are a lot of ways to get there. If you want to follow these directions exactly you need this equipment- it's part of the recipe. If you're going to "choose a cast iron skillet large enough to accommodate the potatoes" then the number of potatoes will be limited by the size of the skillet. Of course you could choose a huge one down at the local skillet monger; one gets so few chances to buy new cast iron ware.
Gretchen @.
May 20, 2020
Hi MaryMC,
When I first devised this method I used what I thought was appropriate for two-three servings, or whatever would fit in the pan I was using at the time. The size of the potatoes and number of servings will determine the size pan to use. My largest cast iron skillet is 12 inches and the smallest is 8, which will accommodate 3-4 medium size potatoes (about 2-21⁄4").
When I first devised this method I used what I thought was appropriate for two-three servings, or whatever would fit in the pan I was using at the time. The size of the potatoes and number of servings will determine the size pan to use. My largest cast iron skillet is 12 inches and the smallest is 8, which will accommodate 3-4 medium size potatoes (about 2-21⁄4").
Gretchen @.
May 20, 2020
P.S. The bottom of the pan does not need to be 'white' with salt. Just enough to slightly elevate the potatoes above the oil. Try using less next time.
Maryann S.
June 25, 2021
Invest in a 12 inch cast iron skillet. It’s a workhorse and a future heirloom. If you don’t have a matching cover, use one from another pan or a sheet pan.
Carly B.
May 7, 2020
The name of this recipe is true, these are the best pan roasted potatoes! They really are the perfect combination of crunchy and creamy. I'm obsessed with this method and have made these 3 times, husband approved. Mine did not come out too salty, I actually finish them off with a sprinkle of sea salt on top at the end of cooking. Super easy and quick recipe. Great side dish for many meals!
Carly B.
May 7, 2020
The name of this recipe is true, these are the best pan roasted potatoes! They really are the perfect combination of crunchy and creamy. I'm obsessed with this method and have made these 3 times, husband approved. Mine did not come out too salty, I actually finish them off with a sprinkle of sea salt on top at the end of cooking. Super easy and quick recipe. Great side dish for many meals.
Suzanne
April 19, 2020
Mine came out really salty and I like salty but even too much for me. I clearly put too much kosher salt in the pan. Anyone else experience this?
Patricia D.
May 31, 2020
I did the same as you but still loved the potatoes as I’m a salt eater. If making this again though, I would use less salt. I think it would be healthier and appeal to mire of my guests. This recipe is great!
Terry
April 19, 2020
Just made these. I used red potatoes. Couldn’t be easier, didn’t taste greasy, perfect!
bistro B.
April 14, 2020
These were awesome...great recipe. The potatoes though were more brown towards the middle of the pan than the outside. I guess if you had a gas range the cast iron would heat better. Any suggestions? Maybe heating the pan up in the oven? But then it starts to become a little more complicated. In any case, we devoured the entire pan...the two of us...I think you eat more when you are self isolating. Just sayin....
Thea M.
April 14, 2020
I have a gas range and had the same problem with my cast iron. I have two solutions... either remove browned potatoes and shift outer ring to the middle, or use a different pan. I have the food52 green pans and the big one is perfect and all of the potatoes get brown. I agree tho, they are amazing. My two small kids jump up and down when I make them!
Suzanne R.
April 14, 2020
Cast iron needs a long heat time, I like to leave on medium to med-low so the heat can spread throughout the piece while I prep the ingredients; then give it a blast of med-high, then once I drop the food in, drop the temp back to med-low. This should work on electric (a bit slower but still works) and gas. Covering the pan should create a similar effect to throwing in the oven, although I have to admit that when I made these I also ovened them for a bit. I don’t remember why, I think I was combining two recipes that both looked amazing. Result: amazing.
bistro B.
April 14, 2020
These were awesome...great recipe. The potatoes though were more brown towards the middle of the pan than the outside. I guess if you had a gas range the cast iron would heat better. Any suggestions? Maybe heating the pan up in the oven? But then it starts to become a little more complicated. In any case, we devoured the entire pan...the two of us...I think you eat more when you are self isolating.
ihaventpoisonedyouyet
February 2, 2020
You had me at “can be served at room temperature” because I always need something that doesn’t require cooking the split second before serving. Make these all the time and they’ve always been delicious and only human error (mine) has screwed them up. Thank you for this recipe!
Ika X.
November 7, 2019
I love it! I tried it last night, and it turned out amazing. Thank you for taking the time to offer the details.
tastysweet
August 14, 2019
I would definitely make these. But what I would use is Duck Fat. You can order this online and will keep a long time. Also can be frozen. Could do in an icecube tray and then into a baggie.
Suzanne R.
June 17, 2019
Why do you skip browning the inside sliced edges?
Thea M.
June 18, 2019
Honestly it just creates this nice contrast of the crisp brown side and the baked potato like sides. But having the slice creates a vent and helps them cook more evenly.
Jackie D.
January 25, 2019
I just a week ago saw the video for this recipe. Was looking up a new way to make potatoes for the family. I am just in awe at the simplicity and goodness of this ''new way'', at least for me, to cook potatoes in a no-fuss way. Sincere compliments. P.S. The family loves them and I've already made them twice since discovering the recipe.
LFK
October 1, 2018
Cast iron doesn't heat evenly. Next time I'll put the skillet in the oven at 400 or so to get the entire pan to the same temperature. The potatoes at the center of the pan were browned, but the potatoes away the edge were not. I would consider using a higher smoke point oil rather than olive oil, perhaps avocado? I used kosher salt and found the potatoes to be far too salty. I may have put down too much salt.
LFK
October 1, 2018
Oh...I found just shy of 1.5 pounds of halved small red potatoes filled a 12" skillet.
Carol G.
August 20, 2018
I followed the recipe except I used refined coconut oil. They turned out perfect! I did monitor the time though as I am not yet skilled using cast iron cookware. Potatoes were the Dynamic Dual creamer potatoes from Costco. I halved the smaller ones and quartered the bigger ones. Followed the instructions for placement etc. Awesome!!!!
Carlos R.
June 15, 2017
Just made it as a side dish for dinner and it turned out great. Thanx for the added recipe to the arsenal
Chris S.
June 14, 2017
Recipe is perfect as it is!! Cookingbsecond batch now with Chicken Cordon bleu in the oven.! Did add some rosemary and thyme and it's smelling so so good
Barb H.
April 27, 2017
The best skillet potatoes I ever made after 4p yrs of cooking!! My family loved them,even my picky 8 yr old grandson!
Robin
August 9, 2016
Very good. I used fresh lard and added 1/4 inch water. Covered and cooked for 5 min or so, then uncovered and cooked until the water was gone and the potatoes were brown. Crisp and creamy.
Smaug
August 9, 2016
Really no reason to add water; the potatoes have more than enough moisture of their own, and will cook faster and more evenly if left covered. You'll probably still have a bit of free moisture to cook off.
vivs
June 2, 2016
Everything was going well until I covered the pan. Sure, the potatoes cooked quickly, but those beautiful crisp sides went soggy! I salvaged them by taking off the cover and letting them recrisp. Next time I might cover them in the beginning and then remove the cover to let them crisp to their full potential! One thing I learned from this is to stop flipping the potatoes constantly. Thank you!
Smaug
May 4, 2016
This is actually a pretty versatile way to cook potatoes- first time I ran across it was Penelope Casas' "Poor Man's Potatoes" (if I remember aright), which are sliced thinly. My versions always include onion and almost always some kind of peppers, nearly always rosemary and thyme, at the least, but it can be spiced up with all sorts of sausages, corn etc- (Mexican) chorizo, corn and potatoes is a classic combination that works great with this cooking method, but the possibilities are endless.
alidee06
March 31, 2016
I made these exactly as the recipe said but I threw an onion into the pan...AH. MAZE. ING. I'm obsessed!!
Carol H.
December 26, 2015
My first try needed extra time because my potatoes were too big. Still great though. The second time I boiled them with a cup of vinegar first (using the vinegar potato recipe) before following this recipe and they were excellent!
chris
April 23, 2015
Oh, my, but these were good. I managed to fit an lot of potatoes into my 12" Le Creuset skillet and, sadly, there are none left. (I'm not going to admit how many of us ate.) Excellent directions, and wonderful resulting potatoes. I used olive oil and my "generous" amount of kosher salt was perhaps a wee bit excess. Still, it takes a lot to over-salt potatoes. Delicious, and a great method when I'm not using the oven for something else. (I usually roast potatoes alongside whatever chunk of beast is cooking.)
Tatiana
April 23, 2015
I tried these for dinner tonight. Ended up with black potatoes even though I only cooked them for 10 minutes on less than medium heat. I don't even have a commercial grade cook top, so I know my BTUs were rather low. Sigh.
Jeany
April 23, 2015
Could the oil of choice be ghee?
Lanny B.
April 23, 2015
Hi Jeany, Butter tastes good on everything :) I was thinking about the smoking point of ghee, so I looked it up on "whatscookingamerica.net" and ghee has a high smoke point (375-485 degrees F) I don't see a problem with using ghee.
If I had some, I would use it for everything I cook. I just haven't taken the time to clarify butter. Maybe tomorrow :).
If I had some, I would use it for everything I cook. I just haven't taken the time to clarify butter. Maybe tomorrow :).
xxx Y.
October 4, 2015
Ghee is available at the grocery store in the ethnic section. No muss, no fuss!
Stephanie B.
April 3, 2014
For anyone having trouble with the potatoes burning, we've made some changes to the recipe that should help. Let us know if you have any more issues.
Bea
March 19, 2014
These rock! Added a little bacon fat to the oil....yeah, I went there!!! Cooked them in a cast iron pan and when done, tossed them lightly in all the yummies in the pan and brought the pan to the table. The troops literally fought over them!!! Easy to prepare as they kinda take of themselves. A definite keeper!
Lanny B.
March 10, 2014
Amber, your suggestion of adding beets to the mix inspired me to add other root vegetables like parsnips, turnips or rutabaga. It is still in the thought stage. Since I was trying to caramelize the spuds, why not other vegetables.
Lanny B.
March 9, 2014
I love roasted potatoes. Fortunately, I grow my own so I need not worry about pesticides. I don't use them. I, too, am a fan of black iron pans stuck in the oven. My favorite is crispy on the outside, creamy on the inside. My oven rack is in the middle of the oven (Whirlpool manufactured)and temperature set at 450 degrees F. My spuds take about 40 minutes to get to the texture I like. Wonderful taste when pulled out of the oven. They are even good with a little coconut butter, or gravy :)
Saturday's C.
January 21, 2014
I've been making these for many years, but in the oven where they brown all over, (skillet and potatoes just brushed or sprayed with canola oil and sprinkled with Mrs Dash), kosher salt on bottom of skillet.
mannyk
January 20, 2014
Fast,Easy,and Great Baked Potato.
Medium to large potato,wash well with brush, prick with fork few times, place in microwave on a sheet of paper towel for 10 (ten) minutes. Remove, slice center across almost end to end, insert a thin slice of butter in the incision,sprinkle a pinch of salt, place in toaster oven and toast for 5 (five) minutes. Enjoy
Medium to large potato,wash well with brush, prick with fork few times, place in microwave on a sheet of paper towel for 10 (ten) minutes. Remove, slice center across almost end to end, insert a thin slice of butter in the incision,sprinkle a pinch of salt, place in toaster oven and toast for 5 (five) minutes. Enjoy
Jeany
April 23, 2015
So I use my cheap microwave steamer, cut pots @1" dice, steam for 5 1/2 minutes; from there I can mash or brown in the skillet or make garlic or herb potatoes.
mannyk
January 20, 2014
You crisp potato on one side only. If you crisp on all sides you'll be eating "Shoe Leather". The olive oil will help brown and the kosher salt acts as a buffer between the bottom of the pan and the potato and also adds flavor. I feel from answers here that most are concerned with the time consuming. Well we are so programed to instant cooking and instant gratification that we forgot how to be patient and actually give time to anticipate the end result of a dish prepared from"scratch".
Gretchen @.
January 20, 2014
Bingo! Cooking and eating should be a pleasurable experience whether you make something in 10 minutes or 60. These potatoes can be cooking while other parts of the meal are being prepared, so I'm not sure what all the fuss about time is about.
Morgan
January 20, 2014
I can't see the top portion of the reciepe because of the picture! How can I get rid of it?
Cheryl R.
January 20, 2014
The best way to make the same potatoes without the mess is this. Preheat oven to 400 degrees. Take small red/yellow potatoes and halve. Put them on a shallow, foil lined pan. Salt/pepper to taste. Add about 2-3 tablespoons olive oil. Mix thoroughly. Put in oven for about 12 minutes then turn. Let continue cooking for about another 12-15 minutes. Check with a knife. It should go thru the potatoes easily. If not, give them a few more minutes. Can be served hot or at room temp. Easy with little fuss.
Deborah S.
January 20, 2014
My mother used to make fried potatoes and onions, crispy. I loved them! Adding the salt to the bottom is genius. I wonder if these could be done in the oven the same way. Easier clean-up. And add onions.
Pam M.
January 20, 2014
I made some of these TWICE over the weekend and they were DELICIOUS! Which reminds me, there are a few leftover in the fridge, and it IS lunchtime. See ya. (-:
Billy B.
January 20, 2014
No; it isn't imperative that you use an iron skillet. And by the way; the pan in the picture is not cast iron, it's stamped steel, very common in most restaurant kitchens.
Scallionboy
March 9, 2014
It's neither cast iron nor "stamped steel" but forged iron. And from the cross-hatching on the inside, it looks suspiciously like the Turk Extra High Edge Criss-Cross pan sold on this very site: http://food52.com/provisions/products/376-turk-extra-high-edge-criss-cross-forged-iron-fry-pan. And things must have changed, but these were rare enough in the [numerous] kitchens in which I worked for decades.
Florida G.
January 20, 2014
I can make mouth watering restaurant quality home fried potatoes way quicker than this and I will give you my secret! I like to use small red potatoes preferably and I simply microwave them first for about 5-6 min(4-5 potatoes about 3 inch in dia). You then slice them into bite size wedges and slice one sweet onion into wedges as well and fry in about 1/4c canola oil on med hi heat until browned on all sides. Use a non stick fry pan for best results. This will work every time and will take about 15-20 tops!
candy
January 20, 2014
good grief...americans are obese...we need to stop the animal fats...ill stick to pan roasted organic veges...no pesticide animal fats fed by monsantos pesticide frankenfood corn and soy for me...no way...
Susan G.
January 20, 2014
The recipe is for potatoes and olive oil. Not sure what you are commenting on, but it doesn't make sense. (although if you were referring to corn and butter I agree with what you were trying to say)
Gretchen @.
January 20, 2014
Cooking potatoes simply with a small amount of olive oil has nothing to do with animal fats, obesity or Monsanto.
Mary
January 20, 2014
Cast iron, what a great way to cook. Love the potatoes cooked in cast iron. Just the other day I cooked a pineapple upside down cake in cast iron. I cook all my meats and a lot of veggies in cast iron. There is nothing better than a steak or pork chop cooked in them. I'd rather have them that way then going out to dinner. There's no comparison to the taste. Thanks for putting it online!
Ken
January 20, 2014
Hi Mary! Thanks, I agree in spite of all the "need to be" things it's in violation of. lol I like your ideas and am going to try them. The other day I made a standard bread recipe in one of those ceramic covered cast iron pots. It was baked 'covered' for 30 minutes @ 450, then uncovered for another 10. It looked and had the characteristics of a sour dough loaf. It had a hard crispy crust, but was soft and porous inside. I liked it allot! I appreciate your comments as I'm "an old dog 'trying' to learn...". :)
Ken
January 19, 2014
Hi! Your fried potatoes recipe sounds awesome and I'd like to try them. But...you might wanna give 'My Granny's' "recipe" (and she lived to be 100) a try. I can't imagine any ever being better(IMO). :) Cast iron skillet, whatever kind of standard type of baking potatoes (skinned and cut probably one more time than your recipe), salt (whatever kind you like), pepper (again...), chopped onions (probably white), fried in bacon 'GREASE' (you can add some oil, only if you don't have enough 'GREASE'). :) Turn till most are browned. You can use a lid 'some', but too much will get them mushy. (You can do cabbage, much the same way) You owe it to yourself to give these a try. I love my Granny, the most awesome cook ever! ;)
Edwin M.
January 19, 2014
Hi there Barbara, the reason tjhat the potatoes were split is that when the steam starts it goes between the pots and cooks them much more even.
Gretchen @.
January 20, 2014
Thank you, Edwin for the clarification. I thought they would probably cook a little more evenly and faster, but didn't think about the steam between the cut pieces and since I wasn't sure, I did not mention it.
Barbara
January 17, 2014
What happened to "healthy" which is all they talk about on Yahoo "shine". Oil and enough salt for several days! Ironically the White House food police, and yes there is a White House czar I saw interviewed on tv, who is preaching healthy and stay away from fast food, but no one comments on all the fatty recipes on line!!! LOL
Gretchen @.
January 20, 2014
The potatoes are not cooked in a lot of oil (olive) and most of the oil and salt are left behind in the pan. The oil contributes to the browning and the thin layer of salt adds flavor and keeps the potatoes from sitting in the oil and absorbing it all.
AlexF
January 7, 2014
I don't understand. Why cut in half if you never actually flip to the other side? And the photo looks like some cooked sides are up...
Gretchen @.
January 7, 2014
The photo of the potatoes in the pan was made by the F52 folks, I think (and much better than the one I submitted, thank you!); it shows the interior of the cooked potatoes. My thinking in making the extra cut was probably to have bite-size pieces for serving and there is little work involved in the cooking–no constant monitoring or turning and the method of cooking works. Plus the contrast is attractive on the plate or serving platter. Hope that makes sense!
Panfusine
January 7, 2014
I want these.. AGAIN!
Gretchen @.
January 7, 2014
Thanks for the review! It was a real surprise to learn that this was a community pick!
And a big thank you to whomever is responsible for the lovely photo. too.
And a big thank you to whomever is responsible for the lovely photo. too.
Suzanne R.
January 7, 2014
This look SO good! I don't have cast iron though - am I doomed?
Gretchen @.
January 7, 2014
I don't know. I think that a heavy anodized aluminum or non-stick might work or maybe even a steel (well seasoned) or stainless steel skillet or sauté pan. I like the cast iron because of the even heat over a long period of cooking.
Suzanne R.
January 12, 2014
I used a thick bottom stainless steel pan.........it has a thick core - maybe even iron - designed for waterless cooking. Gosh, that pan is 35 years old!
grape1
January 6, 2014
So even after the 12 min you don't turn them to the other side before putting the lid on? so they cook a total of 30 something min on the original side?
bmallorca
January 6, 2014
So, do you never turn the potatoes over? I read it 3x... It sounds great! Well except for the no-carb detox I'm starting next week : ) Thanks!
Gretchen @.
January 6, 2014
No turning during the cooking; t's hard not to check on them, but they really don't burn because of the thin layer of salt they are sitting on, and the sugars in the potatoes create dark carmelization. They are done when they easily pierced with a sharp knife; then serve them browned side up!
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