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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

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Pan Roasted Potatoes
Pan Roasted Potatoes
{Serving suggestion only*}
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Discover the magic of perfectly crispy-on-the-outside, tender-on-the-inside Pan Roasted Potatoes! This simple yet ingenious method creates golden-brown potatoes with a delightful salt crust that will elevate any meal. The secret lies in the patient cooking process—letting the potatoes develop their crust without disturbing them, then gently steaming them to creamy perfection. These versatile potatoes are delicious hot from the pan or at room temperature, making them perfect for both weeknight dinners and special occasions. - Claude
No Jump Zone
Ingredients
4 medium Yukon gold potatoes, or about 1 1/2 pounds of your favorite potatoes
Olive oil
Coarse Kosher salt
Directions
Halve the potatoes and place the cut side down.
Halve each half again but keep these halves together.
Choose a cast iron skillet large enough to accommodate the halved potatoes.
Add enough olive oil to coat the bottom of the pan 1/8 inch deep in oil.
Heat the oil over medium heat until it begins to shimmer.
Sprinkle a generous layer of salt into the oil all over the bottom of the pan, as evenly as possible in a thin layer.
Place the potato halves onto the salt (keeping the pieces of second cut together so the potatoes look like just one half).
Fry at medium heat (without peeking) until you are sure that the potatoes must be burning (they're not!), about 10 to 12 minutes depending on the size of the potatoes.
At 10 minutes, gently turn over a potato half to see if it is nicely browned; if not, continue cooking a few more minutes.
When the potatoes are nicely browned, turn the heat as low as possible and cover the pan.
You will hear spattering noises as the potatoes start to steam, and they will continue to brown under cover.
Cook about 20 minutes covered.
The potatoes are done when a sharp knife slips into a potato easily.
Serve hot.
Kept covered with the heat off, they will keep for 30 minutes or more.
If you are letting them stand, drain off any excess oil from the pan.
They are equally good at room temperature.
Servings\Yield
Serves 4
Nutrition Facts
Nutrition Per Serving - Calories: 175; Total Fat: 7g (Saturated Fat: 1g); Cholesterol: 0mg; Sodium: 380mg; Total Carbohydrates: 26g (Dietary Fiber: 2g, Sugars: 1g); Protein: 3g; Calories from Fat: 63 (36%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: potatoes, side dish, cast iron
🗂️ Categories: 🌽 Sides, 🍅 Veggies
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Pan Roasted Potatoes was added on May 12, 2025 and last updated on June 22, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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🏛️ Founded April 13, 2006
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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