Breakfast

Greek- inspired, these Cast Iron Skillet Greek Potatoes are super easy to make, and sure to be a favorite.

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These potatoes are DELICIOUS. The onions get all blackened and caramelized and the potatoes are soft, but the outsides of some of them will be just slightly crispy, depending on how much non-covered time you give them. The feta cheese gives it some tang, the roasted red peppers give it a pop of color and a variation in flavor, and the spices are just right. Don’t skimp on the olive oil. You need it all to get the satiating flavor in this recipe.

Instructions

Start heating the oil in your skillet on medium to medium-high heat while you’re chopping and prepping the vegetables. When you’re done chopping the oil will be nice and hot and you won’t have any wait time.

Let’s start with the potatoes. Wash and dry them before cutting them up. Next, cut each potato into small wedges as pictured below.

TIP: if you want to attain slightly more crispy potatoes, and you have the time- wash, cut, and soak them in cold water overnight before cooking. Drain and lay them out to dry for a minute on paper towels before proceeding with the recipe. This isn’t a necessary step, but it will help get rid of some of the starch in the potatoes, removing some of the starchy gumminess.

Peel and slice your onion into slices about 1/2 inch thick, and then cut the rings in half.

You’ll be using one jar of roasted red peppers, which is usually about one whole pepper (a 12 oz. jar). Drain well and slice into strips. Once your veggies are chopped, the oil should be nice and hot.

The method for these Cast Iron Skillet Greek Potatoes

Put your potatoes into the skillet first. They probably won’t fit exactly in a single layer but try to spread them out to keep them as uncrowded as possible. Use caution with the hot oil, since it can pop and splatter when you’re adding the vegetables. (especially if there is any moisture)

Put the onions on top of the potatoes. They will end up on the bottom of your skillet later on, but since they cook the fastest, you’ll want to keep them off the direct heat at least for the beginning of the cooking time. They’ll get plenty of time to cook and caramelize later on. Wait to add the peppers – they get added later on.

Go ahead and season the potatoes and onions with salt and pepper. Add as little or as much as you like.

At this point, you’ll want to cover your skillet to allow some steam to build up and help your potatoes cook and soften. We’ll crisp them up later after they’ve had a chance to get soft. I just use a big piece of foil to cover my skillet, but if you have a lid big enough that would work great too.

Allow them to cook for 5 minutes. (I like to set timers so I don’t forget) After 5 minutes, remove the cover and flip the potatoes and onions. Move any potatoes that were hanging out on top to the bottom of the skillet. Move any potatoes that were on the bottom and maybe getting dark, to the top of the skillet, away from direct heat. Cover again, turn the heat down to medium, and cook for another 10 minutes. (and you’ll want to flip them again about halfway through.)

If you want crispier potatoes, don’t cover your skillet during this second 10 minute cooking period. You will probably have to cook them longer to get them soft, but just adjust your time.

After 10 minutes is up (15 minutes of total cooking time so far), check your potatoes for softness. If they are still not quite soft when you stick a fork into them, give them a few more minutes. When they are soft, it’s time to move on to the last step.

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Adding the seasonings, red peppers, and feta

If your potatoes have been covered, go ahead and remove the cover. Turn the heat back up to medium-high. Add the roasted red pepper strips and the garlic powder, lemon pepper, oregano, and smoked paprika. Some seasonings will start to turn bitter if they are cooked too long and start to burn. This is the reason for adding these seasonings in at the very end.

Turn the potatoes a few times, to evenly distribute all the seasonings. Cook for 8 more minutes, uncovered, flipping the potatoes about halfway through to prevent burning and to give the other side a chance to crisp up. This final cook time is to help the potatoes crisp up a bit. There will be some variation based on how big your potatoes were (and how crowded they were in your skillet), whether or not you soaked them, how much of the cooking time they were covered, etc.

After the 8 minutes is up, add feta to the top without flipping or stirring. Give them about 2 more minutes to allow the potatoes to continue to crisp up and the feta to soften.

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The total amount of cooking time for this dish is 25 minutes. Prep time is about 5 minutes to wash and slice everything. This dish can be made quickly when you get home from work, or if you’re making this for breakfast, it can be effortlessly put together in the morning. Thirty minutes is all you need!

What pairs well with Cast Iron Skillet Greek Potatoes?

1. Grilled steak or chicken and a salad
2. An oven roasted chicken and roasted broccoli
3. Pan seared salmon with fresh lemon
4. For breakfast or brunch, served with quiche

Starting to think about FALL? Me too! I have a dessert recipe just for you. Try my Pumpkin No-Bake Cheesecake Dessert!