With sour cream and onion sauce.
These Cast Iron Potatoes are “the best potatoes I’ve ever had”. Direct quote from my daughter as she sat munching on them right after I made my second batch that day. They are that good. Honest.
They are also insanely easy to make. Probably a little too easy. I’ve been known to make several batches in one day easy, because they’re a great side dish, a great lunch or snack and they are also the best breakfast potatoes you’ll ever have. They’re like the super hero of potato dishes.
If you’re a fried potato person you are going to love these. I am most definitely a fried potato version and these hit all the notes I’m looking for… soft inside, insanely crispy on the outside and perfectly (heavily) seasoned. The only thing that could possibly make them better is a rich, creamy sauce of some kind… oh wait! I made that too…
I’d honestly be happy to just dip these in spicy mayo, but if you have an extra 3 minutes it is totally worth your time to whip up this super yummy sour cream and onion sauce to spoon on top. It makes them even more perfect than they already are.
Scroll past the recipe if you’re looking for tips, substitutions, questions, etc. and details on how to make this recipe, but if you want to get straight to it, here’s my recipe-ish…
Cast Iron Potatoes
For the sauce:
- 1 cup sour cream or 1/2 cup sour cream and 1/2 cup Greek yogurt
- 1 tsp white wine vinegar
- 2 green onions finely chopped
- 2 tsp dried chopped onion
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp. salt
- Pinch sugar
For the potatoes:
- 3-4 medium potatoes cut into approx. 1-inch chunks (about 4 1/2 cups)
- 2 tbsp oil
- 1-2 Tbsp butter
Make the sauce:
- In a bowl combine the sour cream, vinegar, green onion, dried onion, onion powder, garlic powder, salt and sugar.
- Mix well and set aside while you cook the potatoes.
Make the potatoes:
- Heat oil in 12” cast iron skillet over medium heat.
- When it’s hot, add the potatoes in a single layer and season well with salt.
- Add 3 Tbsp water, cover the pan, lower the heat to just below medium and leave alone to cook for about 15-20 minutes, until the potatoes are tender and the bottoms are brown.*
- Remove the lid and flip the potatoes. Season again with salt and add some pepper.
- Turn the heat back up slightly and cook another 10 minutes until browned on the other side.
- Stir in butter. Serve with sour cream sauce and extra green onion.
The picture below tells you everything you need to know about me. I’m not fancy, I’m not fussy, I am more about making the food taste good than I am about setting the table – if you come to my house for a dinner party you will likely find my husband or my kids setting the table at the very last minute because I’ve completely forgotten.
My point is, cut the potatoes into approximately 1″ pieces. Leave your measuring tape in the drawer and don’t bother sizing up each cut with the last. Use your best guess, chop away and get those little nuggets cooking. Trust me, everyone will be so busy eating and praising you for your mastery of fried potatoes to even care that each one looks completely different from the last. Like snowflakes! That’s how you romanticize it. 😉
Cast Iron Potatoes Recipe ingredients, tips, substitutions:
Oil – a good, neutral tasting, high heat oil is best here.
Potatoes – I like red potatoes or Yukon Gold, but russets work too.
Salt – I use kosher salt in this recipe and don’t skimp. Salt and potatoes are besties and you want lots of flavour.
Cast Iron Skillet – I use a 12″ skillet, so if you’re using a 10″ make sure you adjust the amount of potatoes. Use whatever fits in the skillet in a single layer.
Cast Iron Potatoes Recipe Variations:
- Spicy Version – add in a little cayenne pepper with each seasoning of salt.
- Onion Version – add in some chopped onion when you flip the potatoes.
- Garlic Butter Parmesan Version – mix in a minced clove of garlic with the butter when you add it in at the end and then top the completed dish with a good sprinkle of parmesan cheese.
- Sliced Potato Version – Slice the potatoes about 1/4″ thick and lay them in the skillet in a single layer, but slightly overlapping. To flip the potatoes, slide onto a plate, invert and slide back into the pan.
cast iron potatoes recipe, how to make it…
Mix up the sour cream and onion sauce and set it aside while you cook the potatoes.
Chop the potatoes. Heat some oil in your cast iron skillet and lay the chopped potatoes in the pan in a single layer. Season with salt, add a little water, cover the pan and DFWI (a favourite term from one of my fave cookbooks – Cravings – look into it ;)).
Leave the potatoes to cook for about 15-20 minutes until tender and very well browned. If your lid isn’t super tight fitting, be sure to keep a close eye on things so the potatoes don’t burn. If you think burn-town is right around the corner just add in a little more water.
Remove the lid, flip the potatoes over, increase the heat a bit, add a little more salt and let them cook for another 5 minutes or until the other side is well browned.
Add in a little butter because it makes them even more awesome. Drizzle with the sauce and serve. Or eat straight out of the pan. No judgements.
looking for more super amazing side dish recipes? try these…
- Tomato Garlic Confit
- Warm Potato Bacon Salad
- 15 Minute Stuffed Naan Bread with Garlic Butter & Cheese
- Everything Bagel Cashews
Let me know what you think below!