Are you a potato lover? I am!! Always have been, and always will be. These Crispy Cast Iron Potatoes will wow your guests on presentation alone.
Who isn’t a potato lover? How can you not be? This humble vegetable makes some of the most delicious recipes you can imagine. Crispy fries are a favourtie here. Heck, if you have a garden (and space) you can grow your own. I remember digging up potatoes in my mom’s garden. It was fun guessing how many you would find under that hill of dirt.
THE HUMBLE POTATO
There are so many varieties of potatoes. All kinds of shapes and colours to choose from. Each country seems to have access to certain types. Did you know there are even genetically engineered potatoes? What??? I think my baba would be rolling over in her grave if she heard this! Don’t listen baba, I know your garden was always a labour of love. Not to mention all the tasty things you cooked (that I miss so much).
I guess potatoes can be as simple, or (scientifically) complicated as you like. I know I sure would like to get my hands on some of the cool varieties out there. For this Crispy Cast Iron Potatoes recipe, I just used the common Russet.
VERSATILE and DELICIOUS
When you have a vegetable that is so versatile, using it in LOTS of great dishes is easy to do. Making gnocchi is one of my favourite ways to play in the kitchen. If you have never tried it, go ahead, give it a whirl. It is much easier than you think. Since I am a pasta lover too, well I guess I don’t need to say anymore. These go hand in hand.
Nothing better than a warm bowl of potato soup on a cold winter day. This is a way to make the potato the shining star. Comfort food season would not be complete without steamy bowls of potato soup. Hmmmm, Potato Bacon or Potato Leek, which should I make next?
BOILED, BAKED or FRIED?
With so many ways to cook potatoes, you will never get bored. What is your favourite way to cook them? Are you a french fry lover? YES, my Canadian roots draw me to Poutine, however, I do try to keep my “indulgence” under control. In place of calorie-laden fries, I serve Crispy Spicy Fries instead. So easy to make, and since they use hardly any oil, your healthy heart will be happy too.
For some reason, my husband just does not like scalloped potatoes? Do you? I do! I have to do a bit more experimenting in the kitchen to change his mind. I managed to do that with lobster this summer, so I know I can do it with potatoes.
This cast iron potato recipe combines lots of thinly sliced potatoes, smoked paprika, avocado oil, salt, and pepper. That’s it! These simple ingredients come together to create a great side dish that can be used at brunch or dinner. Did I mention potatoes are versatile?
Now, I use a mandolin to slice my potatoes, but you can use a knife or food processor as well. This is the point I kick hubby out of the kitchen. He freaks when I pull the “guillotine” out of the cupboard. Watching too many episodes of Hell’s Kitchen and MasterChef has him convinced I am going to cut my finger off. HE makes me nervous.
I love when a simple recipe wins in taste and presentation. After the potatoes are sliced, stand them up on their sides in a cast iron skillet. I have made this dish with both the skin on the potatoes, and peeled. Skin on makes this dish even more crispy. Brush on the oil and smoked paprika mixture, season with smoked sea salt and fresh ground pepper (mine was garlic flavoured peppercorns), bake for 90 minutes (or so) and dig in.
Although they do take a bit of time to bake, when you bring these Crispy Cast Iron Potatoes to the table, your guests will be so impressed. Crispy on the outside, soft in the middle, seasoned with smoky flavours, the humble potato looks pretty fancy to me.
What is your favourite potato recipe? Hope you are following me on social media. If not, just click on the sign-up buttons on the right near the top.
Do you love potato salad? You gotta try my Warm Potato Salad with Dill and Smoked Salmon. This takes potato salad to a whole new level of awesome!
Crispy Cast Iron Potatoes
- 3 1/2 pounds potatoes (peeled & sliced)
- 1/3 cup avocado oil
- 1 tsp smoked paprika
- smoked sea salt (to taste)
- pepper (to taste)
- Preheat oven to 400º F.
- Thinly slice potatoes (I used a mandolin).
- Place potato slices vertically in cast iron skillet.
- Brush oil mixture over potatoes.
- Season with salt and pepper over top.
- Bake for 1 1/2 - 2 hours...until golden and crispy.