These crispy cast iron skillet roasted potatoes are made by cooking thinly-sliced potatoes in clarified butter, layering in a cast iron skillet, then roasting them to create a crunchy, golden top while the potatoes in the middle stay tender.
What Makes These Potatoes Special
These aren't just your basic skillet potatoes - though I love those too - so stick with me for just a second. This recipe starts by following a simple method for creating clarified butter, or butter that's been separated from the milk solids and some of the water content.
That clarified butter is then used to do a quick sear of some thinly-sliced potatoes in a cast iron skillet. Once that is done, those same potatoes are layered back into the skillet with more clarified butter, salt, and pepper in between each. After some time on low on the stove, the whole thing is placed into the oven to get a nice crunchy crust on top. The potatoes on the bottom that are in direct contact with the cast iron will also be crunchy. The potatoes in the middle, however, will be nice and tender.
Simple, cheap, and completely delicious. I hope you give it a try!
Tools and Equipment Needed
Here's what you'll need to have in your kitchen to put together this recipe:
- A small stainless steel saucepan
- A 9-inch cast iron skillet
- A lid or baking sheet to cover the skillet while it's on the stove
- A sharp knife or mandolin for thinly-slicing the potatoes
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Ingredients For Cast Iron Skillet Roasted Potatoes
This is such an inexpensive meal to make! All you need is:
- 2-3 russet potatoes
- Salt and Pepper
- A stick of unsalted butter
Seriously, that's it and that's all!
How To Make Clarified Butter
Making your own quick clarified butter for use in cooking is a simple process, so don't be intimidated. Here's what to do:
- Take some unsalted butter, cut it into chunks, and place it into a small pan over low or medium-low heat. Let it melt.
- After a few minutes, you'll notice a little foam forming on top of the melted butter. Let this foam layer develop, and then use a spoon to skim it off and discard.
- Continue to let the butter cook for several more minutes, and then ladle out the top layer of clarified butter, leaving the watery stuff in the bottom of the pan.
- Transfer the clarified butter to a small bowl and use it to continue making your cast iron skillet roasted potatoes.
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Troubleshooting Clarified Butter
- Burnt or Smoky Flavor: If your clarified butter has a burnt or smoky flavor, it likely means that the butter was overheated. To avoid this, melt the butter over low heat and skim off any foam or impurities that rise to the surface. Use a fine-mesh strainer to remove any remaining solids before storing the butter.
- Cloudy Appearance: If your clarified butter has a cloudy appearance, it may be due to residual milk solids or water in the mixture. To fix this, try reheating the butter over low heat and then straining it again through a cheesecloth or coffee filter. Be sure to remove any foam or impurities that rise to the surface during this process.
- Separation: If your clarified butter has separated into layers or has a grainy texture, it may be due to overheating or inadequate skimming. To fix this, try melting the butter again over low heat and then skimming off any foam or impurities that rise to the surface. Be sure to strain the butter through a fine-mesh strainer before storing it.
- Rancid or Sour Smell: If your clarified butter has a rancid or sour smell, it may be due to the quality of the butter used. Always use fresh, high-quality butter when making clarified butter, and store it in an airtight container in the refrigerator to prevent spoilage.
Remember, making clarified butter is very simple, but may take practice, and it's important to pay attention to the process to avoid common issues. With these troubleshooting tips, you should be able to fix any problems and create delicious, golden clarified butter for your cast iron skillet roasted potatoes.
Cut the Potatoes Thin
The potatoes should be sliced about 1/16" thick, so make sure you use your sharpest knife or a mandolin to get the job done easily.
Can I Use Other Seasonings?
Absolutely! Cast iron skillet potatoes are delicious simply with the butter, salt, and pepper, but feel free to add other seasonings such as minced garlic or garlic powder, onion powder, oregano, thyme, parsley, or blends such as Mrs. Dash, etc...
This is a versatile recipe that can be changed up to your liking, so feel free to experiment.
Storage and Reheating Instructions
To store any leftover skillet roasted potatoes, transfer to an airtight container and keep in the refrigerator for 3 days.
To reheat potatoes, there's a couple of ways you can do it to maintain the crispy crunch on top:
- Preheat your oven to 350°F (175°C).
- Place the skillet potatoes in an oven-safe dish.
- Cover the dish with aluminum foil to prevent the potatoes from drying out.
- Place the dish in the preheated oven and heat for 10-15 minutes or until the potatoes are hot all the way through.
- Remove the dish from the oven and uncover it. If you want the potatoes to be crispy, you can place them under the broiler for 1-2 minutes, but keep a close eye on them to prevent burning.
- Serve the reheated potatoes immediately.
Alternatively, you can reheat skillet potatoes on the stovetop. To do this, heat a skillet over medium heat and add a small amount of oil or butter. Once the skillet is hot, add the potatoes and cook, stirring occasionally, until they are hot and crispy, about 5-10 minutes. This method works best if you want the potatoes to be crispy, but it requires more attention and can be more time-consuming than reheating them in the oven.Print
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