No tool is better for the job than the cast iron skillet. The cast iron skillet can be used on the stove or even over direct heat on the grill. Cooking with a cast iron skillet over the grill will give whatever you are cooking a nice smoky flavor (especially when using charcoal). It’s also great because all the mess stays outside.
If you are first cooking steak or chicken in the same skillet, just remove the meat and add the potatoes without draining anything out. All of those wonderful leftover flavors will be infused right into the potatoes as they finish cooking.
How to cook skillet marble potatoes on the stove
The key is to cook the potatoes twice. Cooking the potatoes in two steps gets the inside perfectly cooked with a creamy texture, and the outside can be super crispy with tons of flavor.
First, par-cook the potatoes in salted boiling water until they are fork tender. The second step is to crisp them up in a hot cast-iron skillet with canola oil, butter and some fresh thyme. Once the potatoes are in the skillet, smash them with the back of a spatula. This will give them even more surface area contact with the pan for even better browning.
The final step is to season well with kosher salt and freshly ground pepper, then it’s time to enjoy.
What to eat with skillet potatoes
- 1 lb marble potatoes
- canola oil
- 2 tbsp unsalted butter
- 4 fresh thyme sprigs
- kosher salt & freshly ground pepper
- Par cook the potatoes in salted boiling water until they are knife tender.
- Heat a large cast iron skillet over medium-high heat.
- Add a drizzle of canola oil to lightly coat the bottom of the skillet, then add the butter, par-cooked potatoes and the fresh thyme.
- Smash the potatoes into the skillet with the back of a spatula and cook over medium heat stirring every few minutes until they are brown on all sides, about 7 to 10 minutes.
- Season well with kosher salt and freshly ground pepper.
- Any baby potatoes can be substituted for marble potatoes.
- If cooking the potatoes in a skillet after cooking steak or chicken; leave the fat and juices in the skillet and omit adding the canola oil and butter from the ingredients list.