A cast-iron skillet makes a difference when you want crispy potatoes with a hearty, crispy exterior. Nothing gives the flavor and texture to any food, especially food that is fried or crisped, than cast-iron. The heat distributes evenly in cast-iron, and the non-stick surface makes it easy to flip and turn potatoes until they are perfectly ...
Heat oil in a large nonstick skillet over medium-high until shimmering. Arrange potatoes in a single layer in skillet; cook, turning each potato piece occasionally, until potatoes are browned all over, 12 to 15 minutes. During final 2 minutes of cook time, stir in garlic powder, onion powder, thyme, and chili powder.
How to Make Fried Potatoes in Cast Iron Skillet . Step-by-Step . 1. Brush bottom and sides of a baking dish or cast iron skillet with olive oil. 2. Using a mandoline or a sharp knife, slice potatoes crosswise into desired thickness. Arrange potato slices vertically and loosely in prepared dish or skillet.
Add potatoes, and turn over every few minutes until brown. Not all need to be brown, but make sure they are cooked through. Usually takes about 15 minutes. Add salt and pepper sometime during frying time, to taste.
Heat oil on high heat in a cast-iron skillet; Slice Potatoes into thin chips or fry strips; Add sliced potatoes to the hot oil; Fry for 3-6 minutes (until golden crispy) Remove from oil and place on a papertowl; Sprinkle with seasonings of your choice (sea salt)
Red skin potatoes are fried up in a cast iron skillet with sweet Vidalia onion and bell pepper and nicely seasoned for a take on Potatoes O'Brien. Great for any meal - add bacon, ham, sausage, fresh herbs and mushrooms if you like! Potatoes O'Brien - Skillet Fried Potatoes Skillet fried potatoes, also known as home fries and cottage fries in ...
Add the diced potatoes, paprika, about 1/2 teaspoon salt, along with the freshly ground black pepper. Cover the pan and cook for about 10 to 15 minutes, or until potatoes are just tender. Uncover and increase the heat to medium-high. Continue cooking for about 8 to 10 minutes, occasionally turning, until the potatoes are golden brown.
Frying the potatoes. I like a cast-iron skillet or a dutch oven as this type of cookware retains heat well. It takes about 5 or so minutes to fry the potatoes. As the excess moisture in the pan is driven off, a lightly toasted color will appear on the surface of the spuds.
Take the time to dice your potatoes well. Second, don’t overload your pan with too many potatoes. They should spread evenly in the pan to create a single layer. If you pile the potatoes too high you’ll have a hard time browning them. Third, don’t cover your potatoes. They’ll cook faster, yes, but they’ll also turn awfully mushy.
I just inherited a couple of well-seasoned cast iron skillets from my grandmother. I wanted to know if they are good for deep-frying -- i.e. if I wanted to fry tortillas in oil to make tostada shells. My sense tells me it would be fine -- beneficial to the pan in fact, since one conditions a cast iron pan by rubbing it down with oil/fat.