LK’s Products you’ll need:



  • 450g Potatoes (3 to 4 potatoes)
  • 2 tbsp. Vegetable oil
  • 1 tsp. Kosher salt, divided, plus more as needed
  • Freshly ground black pepper
  • 1 tsp. Thyme or 1 tsp. Oregano
  • ½ tsp. Rosemary
  • 1 tbsp. Unsalted butter (optional)


  1. Cut each potato in quarters, lengthwise, then cut each piece crosswise.
  2. Place your LK’s Cast Iron skillet on the stove and heat 2 tablespoons vegetable oil over medium heat until shimmering.
  3. Add the potatoes to the skillet and season with ½ teaspoon of the kosher salt. Cover with a tight-fitting lid and cook for 15 minutes undisturbed until the potatoes are tender and the bottoms are golden brown.
  4. While the potatoes are cooking, finely chop the herb of your choice (1 tsp. thyme or 1 tsp. oregano) and ½ teaspoon rosemary.
  5. Remove the lid and use your LK’s Salad Tongs to carefully flip each potato to the uncooked side. Season with the remaining 1/2 teaspoon kosher salt and a few grinds of black pepper.
  6. Increase the heat to medium high and cook 5 - 10 minutes uncovered until it is golden brown. Stir the potato pieces as needed so they brown evenly.
  7. Add 1 tablespoon unsalted butter if desired and cook, tossing occasionally, until the butter is melted and the herbs are fragrant, +/- 1 minute. Taste and season with more salt as needed. Enjoy as a side dish with your favourite steak!
Crispy Skillet Fried Potatoes

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