Crispy Potatoes: Cast Iron Skillet Edition

These potatoes are seriously the best of all time. Since they are pan-fried in a cast iron skillet, they are sure to get individual attention. This ensures that all of the the pieces can achieve a perfect golden brown.

My number one reason for getting a cast iron skillet is to be able to eat all the crispy things. This turned out really wonderfully and I think I might just have to keep this one on constant rotation. 

The best part about this is that there is no wrong way to make this! Lets get to it!

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Crispy Potatoes

Serves 5

• 5 lbs russet potatoes 
• 2 tbsp oil
• 1 tbsp butter
• 1 handful of parsley

Scrub potatoes and cut into 1/2 inch rounds

Heat the cast iron skillet with oil and wait until it gets hot

Place the potatoes into the skillet, careful about the oil splatters!

Let the crispiness commence! (5 min wait time)

Flip the potatoes over so the other side can cook

Add the butter and the parsley together until all the potatoes are evenly coated. 

Allow for some cooling time so that fingers and tongues don't get burned