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Crispy Cast Iron Potatoes
Kid-Friendly
30 mins 4 servings
A few years ago we had major plumbing issues that caused us to be without a kitchen sink, oven, and dishwasher for several months. I relied heavily on my stove and grill to get dinner made and discovered cast iron on the grill land. Using the cast iron on the grill allowed me to still get a crisp crust on whatever I was cooking, while also getting a smokey flavor that isn’t overwhelming, but adds so much to veggies. Now when the temps are above 100 here, I go to the grill to cook and keep the hot outside the house. It’s a win-win! Smokey crispy flavor added to food, while keeping the fire outside and the house cool.
Ingredients
2-3lb bag of mini potatoes
Cooking oil of choice, olive, avocado
S+P
Garlic powder
Onion powder
Smoked paprika
DIRECTIONS
- Boil baby potatoes in a large pot of salted water until fork tender.
- Heat cast iron over grill medium-high with cooking oil. Once oil is hot, add potatoes.
- For seasoning, you can just stick with Salt+Pepper to taste and these will still be bonkers yummy. If you want a more seasoned taste, sprinkle your favorite over potatoes while crisping, or use the ones suggested above.
- When you put the potatoes in the pan, you can smush them a bit and drizzle with more oil for extra crispiness.
