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Potatoes and crispy garlic in a cast iron skillet and on a white plate with purple garlic and a white dishtowel in the background

Crispy Garlic Skillet Potatoes

5 from 2 votes
Course Side Dish


  • cast iron skillet


  • 1.5 pounds new potatoes
  • 1/2 cup olive oil
  • 6-8 cloves garlic
  • 1 teaspoon salt


  • Preheat the oven to 425 degrees.
  • Wash and dry your potatoes. Cut them in half. Make sure you can fit all the potato halves into the skillet.
  • Peel and mince the garlic. Set aside.
  • Begin preheating your cast iron skillet over high heat on the stove top.
  • Meanwhile, add the olive oil and potato halves to a bowl. Toss potatoes to coat.
  • Strain the oil into the skillet. Do not add the potatoes; leave them in the bowl.
  • Heat the olive oil in the skillet until it is very warm. Add the minced garlic and salt, stirring around.
  • Brown the garlic in the oil. This will happen quickly, within a couple of minutes. Garlic should be browned completely but not crispy or burnt.
  • Turn off the stovetop heat. Arrange the potatoes cut side down in the skillet.
  • Carefully add the skillet to the oven.
  • Roast in the oven for 15 minutes. Do not turn or stir the potatoes.
  • Remove from the oven. Serve hot, spooning the garlic bits and olive oil over the potatoes.