Roast Potatoes in a Cast Iron Skillet

Something that will never disappear from this house are potatoes. I love so many different potato recipes that it’s sometimes hard to choose which one to make. Boiled, roasted, mashed, fried, baked, any way you give me a potato, I’m pretty much guaranteed to eat it!

I was browsing Pinterest one day and came across this recipe for “BBQ Potatoes” on the Kayotic Kitchen blog. They just looked amazing, so I knew I had to give them a try.

I did have to adjust my temperature to make this recipe work for me. Kay, owner of Kayotic Kitchen, is Dutch and lives and cooks in Gouda, so I’m sure there had to be some difference because of that. I noticed that in her directions she suggests getting your “BGE” up to a steady 350 F. Well, BGE stands for Big Green Egg. Boy do I wish I had one of those! But I don’t, so when I tried mine at 350 in the oven, I knew from cooking what seems like a million potatoes in my lifetime, that wasn’t hot enough. So mine cooked at 425 for about 40 minutes and that seemed to be key for me. :)

If you don’t have a cast iron skillet, you can certainly use another oven safe dish. I love my cast iron skillet though, and tend to use it a lot.

These potatoes were delicious. In fact, my husband raved about them. Believe me, that’s a big thing. He’s pretty apathetic when it comes to the recipes I serve, probably because he has kind of a boring flavor palate! So when he comments that something is good, I take notice. So this recipe is definitely a keeper.

Next time, I think I’ll try them with this basil butter I found at the local mushroom farm. I love going in there, there’s always something fabulous to be had!

For the potatoes, you need enough to snugly fill the pan. Keep in mind that once you peel the potatoes they will be smaller, so putting them in the skillet to figure out how many before peeling won’t work. Peel 1-2 at a time and place them in the skillet until you have enough to fill it.

Add broth to the potatoes in the skillet, broth should come about one-inch up the side of the pan.

Season with garlic salt and freshly ground pepper. Slice butter thinly and place a sliver on the top of each potato. Then bake. Enjoy!

More potato recipes

Do you love potatoes as much as I do? I’ve hand picked a few of my favorites for you below!

Bacon Topped Three Cheese Potatoes

Cheesy Bacon & Chive Twice Baked Potatoes

Roasted Fingerling Potatoes with Rosemary

Crispy Roast Potatoes

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Roast Potatoes in a Cast Iron Skillet

5 from 2 votes

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Servings: 4 -6 servings

55 minutes mins

Author: Amanda Davis

Ingredients

• ▢ 2-3 pounds russet potatoes evenly sized, peeled and rinsed
• ▢ 1 ¾ cups chicken broth
• ▢ 2 tablespoons cold unsalted butter
• ▢ Garlic salt and freshly ground pepper to taste

Garnish

• ▢ 1 tablespoon butter
• ▢ Fresh thyme leaves

Instructions

• Preheat oven to 425 F. Place a 9-inch cast iron skillet on a baking sheet.
• For the potatoes, you need enough to snugly fill the pan. Keep in mind that once you peel the potatoes they will be smaller, so putting them in the skillet to figure out how many before peeling won't work. Peel 1-2 at a time and place them in the skillet until you have enough to fill it.
• Add broth to the potatoes in the skillet, broth should come about one-inch up the side of the pan.
• Season with garlic salt and freshly ground pepper.
• Slice butter thinly and place a sliver on the top of each potato.
• Bake in preheated oven for 45 minutes then baste with broth remaining in pan. Bake up to another 15 minutes or until tender.
• If the potatoes are not brown enough on top, increase the heat of the oven to broil and bake another 1-3 minutes, watching them carefully.
• if you like, rub one tablespoon of butter across the tops of the potatoes and sprinkle with fresh thyme.

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