This cast iron skillet potatoes recipe is crispy, spicy, and packed with flavor! Smoked sausage, bell peppers and Cajun seasoning make these easy skillet potatoes irresistible. Follow this simple 30-minute recipe for the perfect side or light meal.
Crispy, seasoned potato wedges are elevated to new heights in this cast iron skillet potatoes recipe. By cooking the potatoes in a screaming hot skillet, you achieve the coveted crispy exterior and fluffy interior texture that makes these spuds irresistible. Then pile on the flavors with smoky sausage, fresh veggies, and dynamic Cajun spices for a side dish that steals the show. Coming together in just 30 minutes, this is your new go-to for weekday dinners.
Potatoes are always welcome at any table. But when you want to take your potato game up a notch, turn to these easy skillet potatoes. Thinly sliced russets are tossed in zesty Cajun seasoning and seared in a hot cast iron skillet until perfectly crisped and browned. The fun is just getting started though. Next you’ll add sizzling smoked sausage, bell peppers, jalapeños, and onions to the mix for pops of color, crunch and heat. Deglaze with a splash of water at the end to lift up the flavorful browned bits from the bottom of the pan. In about 30 minutes flat you’ll have the ultimate potato side to complement anything from grilled steak to rotisserie chicken. Kids and adults alike will be going back for seconds!
What type of potatoes work best?
Russet potatoes are ideal because they get crispy on the outside while fluffy on the inside. Avoid red or gold potatoes as they may fall apart.
Can I use a different skillet if I don’t have cast iron?
Yes, you can use a stainless steel or non-stick skillet. Just note cooking times may vary. The cast iron helps brown the potatoes.
What if my potatoes aren’t getting crispy?
Make sure you’re not overcrowding them in the pan. Give them plenty of space. Also let them cook undisturbed for longer periods to brown.
Do I need to peel the potatoes?
No need! Just give them a good scrub with cold water. The skins add texture and nutrients.
What protein can I use instead of sausage?
Bacon, ham or chicken would all taste delicious. Or leave the meat out for a vegetarian version.
My potatoes fell apart or got mushy, what went wrong?
This can happen if the slices are too thick or if they’re overcooked. Use 1/4 inch slices and follow cooking times closely.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
- 5 medium russet potatoes, sliced into 1⁄4 inch thick rounds (about 3 pounds)
- 1⁄2 green bell pepper, diced
- 1 jalapeño pepper, seeds removed and diced (optional)
- 1⁄2 yellow onion, diced
- 2 tablespoons Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon sea salt
- 2 teaspoons Badia complete seasoning (sazon)
- 1⁄4 teaspoon cayenne pepper
- 1 teaspoon paprika
- 2 tablespoons bacon grease
- 1 tablespoon dried parsley flakes
- 2-3 tablespoons canola oil
- 8 ounces beef smoked sausage, sliced
- 2-3 tablespoons unsalted butter
- Wash the potatoes well and slice them into 1⁄4 inch rounds. Pat them dry with paper towels.
- Dice the bell pepper, jalapeño (if using), and onion. Slice the smoked sausage.
- Add 2-3 tablespoons of canola oil to a large cast iron skillet and heat on medium-high heat.
- Add the sliced potatoes to the hot oil and toss to coat. Sprinkle with the Cajun seasoning, garlic powder, onion powder, black pepper, sea salt, Sazon seasoning, cayenne pepper and paprika. Toss again to distribute the spices.
- Add 2 tablespoons of butter and stir to melt and fully coat the potatoes.
- Cover the skillet with a lid and cook for 8-10 minutes, stirring occasionally, until potatoes are fork tender.
- Move the potatoes to one side of the skillet. Add 2 tablespoons of bacon grease to the empty side.
- Add the bell pepper, jalapeño, and onion. Sauté for 1 minute.
- Add the sliced sausage and sauté for 1 minute more.
- Combine the vegetable-sausage mixture into the potatoes. Recipe by Ineskohl.info
- Season with more Sazon seasoning, parsley flakes, and a pinch more cayenne pepper and sea salt. Gently mix everything together.
- Add a splash of water to the skillet to deglaze any browned bits off the bottom. Cover and cook for 2-3 more minutes.
- Remove from heat and serve hot. Enjoy!
Season the potatoes and dish to your desired spice level. Add less cayenne or black pepper if you prefer less heat.
Let the potatoes brown before stirring for maximum crispness. Use a silicone spatula to gently mix to avoid breaking the wedges.
Add a splash of extra water and cover at the end if you want softer, more well-done potatoes. Keep uncovered for crisper potatoes.
- Choose potatoes that are similar in size for even cooking.
- Get your skillet very hot before adding potatoes for a good sear.
- Stir gently to prevent breaking potato slices. Use a silicone spatula.
- Season in stages for best flavor development.
- Deglaze the pan with a splash of water to get up all the browned bits.
- Mix in any extra preferred seasonings or toppings before serving like scallions or cheese.