💬 Comments, Quick and easy! . The best kind for frying are Yukon Gold or Russets as far as I'm concerned. Leave the lid off throughout the entire cooking process. When I am cooking potatoes for my family, I usually get two skillets going. Last updated June 13, 2020 to add ingredient images, step by step images, and better reader experience. Preheat a 12" cast iron skillet over medium-high heat. You can skip this step if you want, especially if you're using thin skinned potatoes like Yukon Gold. | About 8 minutes to read this article. I have been using cast iron, and cooking potatoes, for many years. Filed Under: Food Tagged With: whole food. But, now that I’m home more that I work, I have wrestled some of the cooking responsibilites from my husband. If your pan fries are soggy rather than crispy, or raw rather than tender, or even burnt rather than golden brown you are probably doing (or not doing) one of the  following: When all else fails check your skillet. Don’t pile the spuds on top of each other in many layers. Fresh g… Swirl to … Add as … Or don't peel - just wash really well. Everything else is just extra goodness. Because of you, I am on my way to becoming the Queen of Domesticity City! Make sure to come on over and follow me on Youtube for all my video tutorials. Add the butter at the very end of cooking. Adding in a little bacon grease will add a ton of flavor! Use enough to keep them from sticking. Let the oil get really hot before adding ingredients. Skillet Potatoes (also called Home Fries) are crispy on the outside, tender and creamy in the middle.They’re essential to the hearty breakfast plate and a welcome side dish for any meal! 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! What’s new? When they are good and crispy, feel free to salt them liberally. The amount of oil needed may vary from one time to the next. Y’all! I married an Army man 22+ years ago, and he has always done the cooking. We ate these with pinto beans or purple hull peas, onion and cornbread. I cooked them hot and cooked them on low. 🔪 Instructions Put the potatoes and onions in the pan and LEAVE THEM ALONE. Read More. Crock Pot Roast with Potatoes and Carrots, Strawberry Pound Cake Recipe: Moist and Tangy, Multigrain Bread Recipe (Vegan Option Included). She’d put a lid on the pan for a bit and cook them on a lower temperature, then take the lid off and turn up the heat some to brown and crisp them. Your video was very helpful. If you're using the thin skinned potatoes feel free to skip! If you're using russet potatoes then start by soaking the raw potatoes in ice water to remove the starch makes them extra crispy and delicious. That’s the only way I can cooke enough potatoes for my family of six without overcrowding the skillet. Preheat the skillet. I have one skillet that is bigger than my burner. Let the oil get really hot before adding potatoes. It won’t smoke but it will ripple in the pan. With some foods you can get away with not preheating so it may seem silly to just let the pan sit on the burner with nothing else happening, but the potatoes will test your patience because of how much they can stick to pans. . Add the potatoes to the cast iron skillet and cook for about 20 minutes, occasionally stirring to ensure the potatoes are nice and brown on all sides. Note: This is an overview of the instructions. Leave it on medium heat for about five minutes. Peel and slice (or cube) potatoes. You're awesome for doing it! Step 4. Its ok to add fresh minced garlic … I’m just starting to cook with cast iron and my food sticks alot.b b I know it is not supposed to stick with a seasoned cast iron skillet. This was so helpful-thank you for the time you spend making these videos. 2. 📖 Recipe Add the onion and peppers plus any seasonings you'd like on your potatoes. Will it turn out well? Do you have a video on cast iron seasoning? Cast iron takes a long time to heat up. Slice them into salted ice water and let them soak  for five minutes or so. I use a wooden spoon . If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Drain well and pat dry - make sure they are VERY dry! And in season, sliced tomatoes. Put the lid on. My husband raved that they were some of the best fried potatoes he’s ever had. Cook the potatoes separately before you begin. #feast-advanced-jump-to {z-index:999;border:none;opacity:0.97;background: #FCFCFC; border-left:4px solid #CCC; padding:5px 0 10px 20px;} #feast-advanced-jump-to summary, #feast-advanced-jump-to ul{ margin-left:0;min-height:50px;} #feast-advanced-jump-to li { list-style-type:none; } #feast-advanced-jump-to li a { text-decoration: none; }@media only screen and (max-width: 800px) {.single h2 { display: block; position: relative;padding-top:83px;margin-top:-83px;}} It won’t smoke but it will ripple in the pan. I am no longer afraid of crispy potato dishes. Throw one potato piece on. Expert Tip: Fry potatoes in a cast iron skillet if you have one – try not to use a nonstick. Every bit of advice was perfect. Return to the pan. Remove cover and turn the heat back up to medium high. Saute, stirring occasionally, until potatoes are tender and done. My family now enjoys consistently crispy potatoes in the cast iron skillet. 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