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
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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!
Thank you so much for stopping by the farmhouse!
Do you use refined coconut oil or unrefined?
I prefer unrefined.
They turned out good.i love fried potatoes. They go good with any breakfast meal.
Glad you enjoyed it!
These were a huge hit for my family!! I have been trying and failing at making these for years. Thanks to Lisa’s recipe I can now make crispy skillet potatoes that taste better then the restaurant!!
Glad you enjoy the recipe! thanks for sharing!
These are the best fried potatoes I have ever had, and I have eaten a lot in my lifetime. I followed all of your tips and used gold potatoes with a good quality organic coconut oil. They were amazing. Can’t recommend trying these enough! Big fan of your YouTube channel! Thanks, Lisa!
These are the best fried potatoes! I made them tonight and my whole family loved them. I followed your exact directions except I had to flip my potatoes a few times to get all of them crispy and cooked. (I did let the potatoes cook for 5 or so minutes on the first side before moving them around though). I had zero problems with them sticking due to following your directions. These were amazing! Will definitely be making these anytime we want fried potatoes. I’m a big fan of your YouTube channel! Thanks for all of your hard work. You inspire a lot of people.
I have a suggestion I use an instant pot cook the washed potatoes for 5-7 minutes release steam cool. They should be just soft enough to cut easily but not cooked. I freeze them they are just like frozen potatoes and they fry up great! One pound bag of frozen potatoes is over three dollars a ten pound bag is only two plus they taste great.
Hello Lisa! This is the first time that I have replied to a cooking video; I am not on any social network. Having said that, I want to compliment you on your “cooking fried potatoes in an iron skillet video”. You provided to the point, detailed instructions on cooking potatoes and this is the first time I did not SCORCH the potatoes. I have been cooking for 43 years and enjoy perfecting my cooking skills, which I can now devote time to since I’m now retired. I’m here to say that you CAN teach an OLD DOG new tricks! Thank you for your SKILLS! Equally, I enjoyed viewing your Farm House make-over. Stripping/refinishing furniture and watching the original wood transformation is a joy! I enjoyed your blog and cooking video- Thank you again! God Bless you and your family- Lynn
Y’all! This is the way to do it. Every bit of advice was perfect. I am no longer afraid of crispy potato dishes.