potatoes in cast iron

Potatoes in Cast Iron

Potatoes in Cast Iron

One of favourite potato side dishes is simple fried potatoes in a skillet. Alternatively, a salad with a chilli or yoghurt dip on the side can often enough as a light main dish.

For searing and crisping potatoes in the oven, a cast iron pan is perfect. These rosemary and Worcestershire sauce-infused pan roasted potatoes are crisp on the outside, soft and delicate on the inside, and deliciously savoury. Potatoes can be roasted in a skillet quickly.

Potatoes in Cast Iron

Difficulty: Intermediate Prep Time 10 min Cook Time 39 min Total Time 49 mins
Servings: 4 Calories: 255 kcal
Best Season: Summer




  1. Preheat the oven to 375 degrees Fahrenheit.

  2. Wash the potatoes and cut them into large bite-size pieces. Toss the potatoes with the paprika, rosemary, salt & pepper, and Worcestershire Sauce in a large mixing basin. Toss the potatoes with a large spoon to evenly coat them with the seasonings.

  3. Over medium high heat, heat a cast iron skillet. Add the oil after the skillet is heated. Add the potatoes after the oil is heated.

  4. Reduce the heat to medium and stir the potatoes with a metal spatula for about 2 minutes, or until they are tender.

  5. Place the potato pan in the oven. Allow for 30 minutes of cooking time, stirring every 10 minutes or so with a metal spatula. Add the chopped garlic after 20 minutes of simmering and stir well.

  6. The potatoes are ready to serve when they are golden in colour and soft when pierced with a toothpick.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 225kcal
% Daily Value *
Total Fat 14g22%
Saturated Fat 1.97g10%
Sodium 350mg15%
Potassium 736.99mg22%
Total Carbohydrate 23g8%
Dietary Fiber 5g20%
Sugars 1g
Protein 5g10%

Vitamin A 139 IU
Vitamin C 20 mg
Calcium 62 mg
Iron 6 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.



Leftovers can be kept refrigerated for up to 4 days in an airtight container.

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