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!
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FAQs
Thanks to cast iron's incredible heat retention, there's no better way to get crispy fried chicken, flavorful roasted veggies, or a perfect loaf of bread.
Why won't my fried potatoes get crispy? ›
This sure sounds a lot like potatoes that have been stored too long, in too cold of an environment before cooking. When potatoes are held below 41°F for too long a period, the starches convert to sugar and it changes the cooking chemistry.
Should you boil potatoes before frying them? ›
It takes about 20 minutes for the potatoes to be tender (which is about the same amount of time it would take for the water to come up to a boil and for the potatoes to cook in it, therefore there's no need to incorporate boiling into the process).
What happens if you don't soak potatoes before frying? ›
The main reasons to cut the potatoes and pre-soak in water are: To allow the excess starches and sugars to be removed from the outer surface of the fry strips AND to keep the potatoes from browning prematurely from exposure to air. Covering in water helps the potato from turning a dark color.
Can you fry potatoes in cast iron? ›
I recommend using a 12″ cast iron skillet. If you try to put potatoes in a skillet that isn't totally warmed up, they will turn starchy and will never turn golden brown and crispy. So make sure the skillet is good and hot before you toss your potatoes in. Use fat.
Can you put cornstarch on potatoes before frying? ›
Corn Starch: Adding a thin coating of corn starch to the potato fries before frying can help create a crispier exterior. When the corn starch comes into contact with the hot oil, it forms a barrier that traps moisture within the potato while also developing a crunchy crust.
Is it better to fry potatoes in butter or oil? ›
The secret to crispy pan-fried potatoes:
It's simple: Pan-fry with cooking oil(s), not butter. As much as we love butter, it burns too quickly over high heat, which is necessary for optimal crispiness. While olive oil does taste great with potatoes, it also has a lower smoking point.
Why do restaurants soak potatoes before frying? ›
The soaking, Mr. Nasr said, is the secret to the crisp texture of the fries. It draws out the starch, making them more rigid and less likely to stick together. The cooks fry them twice, first blanching them until slightly limp in peanut oil heated to 325 degrees, and again in 375-degree oil to crisp and brown them.
Should I salt my potatoes before frying? ›
Salting before frying will prematurely breakdown the oil. Oil is the most expensive part of the formula for costing out making fries from scratch. Anything that shortens the time the oil can be used and can't be filtered out is not a good thing.
How long do potatoes need to sit in water before frying? ›
Soak potatoes in water mixture for 15 minutes. Remove potatoes from water and dry thoroughly on paper towels. Heat oil in a deep-fryer to 375 degrees F (190 degrees C). Cook potatoes in hot oil until golden, 5 to 6 minutes.
Prior to cooking, add about a teaspoon of oil to your skillet and heat it gradually on the stovetop or in the oven to help reduce sticking. After cooking, allow the cookware to cool, then use a pan scraper to remove stuck-on food, scrub with a nylon brush or nonscratch pad, hand dry, and add a generous layer of oil.
How do you make a cast iron fry pan non-stick? ›
Lightly coat the surface of the pan with a small amount (1t – 1T) of oil or fat of choice. You don't want too much oil, so wipe any excess oil away with a paper towel. The entire pan should be lightly coated with oil or fat, but not dripping. Place the pan in the preheated oven upside down for one hour.
How do you keep potatoes from sticking together when frying? ›
This is what makes frying potatoes stick together. To prevent this, rinse the starch off the sliced potatoes with cold water, & dab them dry with kitchen towel. Another method is to parboil the potatoes whole, allow them to cool, then slice them.
Is it better to fry in cast iron or non-stick? ›
So, here's the lowdown – non-stick or cast-iron, it's all about your kitchen story. Non-stick brings the convenience, easy cleanup, and a touch of finesse. Cast-iron is the wise, sturdy companion for the long kitchen haul, ready for whatever culinary adventure you throw its way.
