Crispy Cast Iron Potatoes – recipe and photo Corynn Fowler –
Corynn Fowler writes a food blog called Coryander. Please visit her at

Nothing is cosier than homemade fried and cheesy potatoes to accompany a hearty winter meal. If you keep some boiled baby potatoes ready in the fridge though, you might just find that this dish is even better as a quick lunch eaten straight out of the cast iron pan!

what you need…

  • 3-4 Cups of Baby Potatoes
  • 1/8 Cup of Butter
  • 1 Small Handful of Fresh Chives
  • Parmesan Cheese
  • Salt and Pepper
  • Sour Cream

what to do…

1. Boil the baby potatoes until they can be easily pierced by a fork.

2. Melt half of the butter in a cast iron pan. Add the baby potatoes to the pan one by one, squashing them down with the back of a spoon until the pan is full. Do not layer the potatoes.

3. Turn the heat down to medium/low and cook the potatoes on one side for 15 minutes without stirring them around. Add butter as necessary when the potatoes soak it up.

Use a spatula to check that the underside of the potatoes are browned and crispy, then flip them over and cook for another 10-15 minutes on the other side.

4. When the potatoes are crispy on both sides, season with salt and pepper. Sprinkle fresh chopped chives over top, and finely grate a generous portion of Parmesan cheese over the whole pan. Put a lid on the pan and allow the heat to melt the cheese for a few minutes.

5. Serve with a dollop of sour cream and additional salt and pepper to taste. This dish serves as many as your cast iron pan can hold. |E|