How to Make the Perfect Cast Iron Skillet Roasted Potatoes with Rosemary
American · Easy · 45 min · 4 servings
Baby potatoes are parboiled for extra fluffiness and then roasted in a screaming hot cast iron skillet until they develop a deeply crispy and golden exterior with a pillowy soft interior. Fresh rosemary and garlic infuse the potatoes with irresistible aroma and flavor that makes this the perfect side dish for any meal.
Why this recipe works
This Cast Iron Skillet Roasted Potatoes with Rosemary recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 45 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 240 calories with 4g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 pounds baby Yukon Gold potatoes halved
- 3 tablespoons olive oil
- 4 cloves garlic smashed
- 3 sprigs fresh rosemary
- 1 teaspoon smoked paprika
- 1 teaspoon coarse sea salt
Step by step instructions
Step 1: Parboil the Potatoes
Place the halved potatoes in a large pot of cold salted water and bring to a boil. Cook for 8 to 10 minutes until the potatoes are just barely tender when pierced with a knife but not fully cooked through, then drain and allow to steam dry for 5 minutes.
Step 2: Preheat the Skillet
Preheat the oven to 450 degrees Fahrenheit with the cast iron skillet inside for at least 10 minutes. A properly preheated skillet is what creates the signature shatteringly crispy exterior on the potatoes.
Step 3: Season and Roast
Carefully remove the hot skillet from the oven and add the olive oil. Add the drained potatoes cut-side down in a single layer along with the smashed garlic and rosemary sprigs. Season with smoked paprika and sea salt, then return to the oven.
Step 4: Finish and Serve
Roast for 20 to 25 minutes until the potatoes are deeply golden and crispy on the cut side and tender all the way through. Remove from the oven, discard the rosemary sprigs, and toss everything together before serving hot directly from the skillet.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- baby Yukon Gold potatoes → red potatoes or fingerling potatoes, which hold their shape equally well and develop a great crust
- fresh rosemary → fresh thyme or a blend of Italian herbs for a different aromatic character
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Skipping the parboiling step, which means the potatoes cannot develop a fluffy interior and will simply burn on the outside before cooking through
- Not preheating the skillet before adding the potatoes, which results in the potatoes sticking to the pan and lacking any crispy crust
Nutrition facts
Per serving: 240 calories, 4g protein, 38g carbs, 9g fat, 4g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →