Cast Iron, Side dish
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Cast Iron Spiral Skillet Potatoes

Cast iron Spiral Skillet Potatoes

Cast iron Spiral Skillet Potatoes

The picture of spiral skillet potatoes jumped out at me while I binge watched Jeffrey B. Rogers The Culinary Fanatic videos about cast iron pans. 3

These potatoes look fantastic, and they taste even better. The kids are demanding them nightly – they love the crispy, almost potato chip edges that brown on the bottom of the skillet. 4

The spiral looks like a lot of work, but it’s easy to put together if you have a mandoline to do the thin slicing, or if your knife skills are impeccable. Now that I have the hang of spiraling the potatoes, I can slap this together in about five minutes flat. The trick is to take a big stack of potatoes, fan it out in your hand, and lay it in the pan, overlapping the last fan of potatoes. Repeat all the way around the edge of the pan until the outer ring is complete, then start the next ring. Repeat until the last ring fills the middle of the pan, and set one last potato slice in the middle. Then, go back and fill in any gaps with extra slices of potato. Sprinkle with salt and pepper, dot with butter, and it’s ready to go.

Recipe: Cast Iron Spiral Skillet Potatoes

Inspired by Jeffrey B. Rogers Spiral Skillet Potatoes and the classic French recipe of Pommes Anna.



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Cast Iron Spiral Skillet Potatoes

  • Author: Mike Vrobel
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4-6 1x


Cast Iron Spiral Skillet Potatoes recipe – crispy, buttery potatoes from your cast iron skillet.


  • 1 tablespoon olive oil
  • 2 pounds potatoes, scrubbed, sliced 1/4 inch thick (discard the small end pieces)
  • 2 tablespoons butter, cut into small cubes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 cup shredded parmesan


  1. Arrange the potatoes in the pan: Turn the oven to 425°F. Coat the bottom of the skillet with the oil, then shingle the potatoes in a spiral around the pan. (If you have the time: using the larger potato slices on the outside and the smaller slices in the middle results in a more even spiral. For the sake of speed, I usually pick up each sliced potato, fan it out, and set it in as the next length of the spiral.) Sprinkle the potatoes with the salt and pepper, then dot with the butter.
  2. Cook the potatoes: Cover the pan tightly with aluminum foil (or an oven safe, tight fitting lid). Slide the pan into the oven and cook for 30 minutes, then remove the foil. (The potatoes should be cooked through – a poke with a paring knife should glide through the potatoes.) Cook the potatoes uncovered for another 25 minutes, or until slightly browned on the edges. Sprinkle the parmesan over the potatoes. Turn the broiler to high and broil the potatoes until the parmesan and potatoes are crispy, moving the pan around every minute or two for even browning. Remove the pan from the oven and let it cool for about five minutes, then carefully work a spatula under the potatoes, scraping them loose from the pan. (I serve by cutting the potatoes into wedges right in the pan, then serving a wedge of potatoes to each diner.)
  • Category: Side Dish
  • Cuisine: American

Arranging the potatoes in a spiral



Doesn’t that look amazing?



  • 2 pounds of potatoes was about 6 potatoes from a “five pound bag of potatoes” at my local grocery store
  • Want a smaller serving? Use a 10.25 inch skillet and 1 1/2 pounds of potatoes, and cut back the other ingredients by a little bit.
  • If you have heat resistant fingers from years in the kitchen, or are the kind of cook who laughs at dinner, heat the pan on the stovetop over low heat for a couple of minutes before you spiral in the potatoes. It gives the pan a head start on heating, and crisps up the bottom of the potatoes even more. I didn’t include this in the main recipe, because I don’t actually do it, even if it is a good idea. That one extra step is too much for me for some reason; I like the “arrange and bake” nature of the recipe.



Dotted with butter, ready for the oven

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Related Posts

Cast Iron Roasted Butterflied Chicken
Cast Iron Brussels Sprouts Saute
Pan Grilled New Potatoes


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Filed under: Cast Iron, Side dish


Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.


  1. Amy O'Laughlin says

    Simple and tasty! I preheated the skillet on the stove and had yummy, crispy bottoms all over. I added some cubed ham for the last 25 minutes. I will be making these potatoes often. Thank you for the recipe!

  2. Marilyn says

    I made these and wow! They were extremely easy to make. My 10 year old grandson helped me spiral them into the pan. He’s a very picky eater and thinks all potatoes should be French fries. Not this time. He ate almost 1/4 of the pan. Then told me to tell you they were delicious and he was going to teach his dad how to make them. This coming from someone who told me he only knows how to cook pizza pockets and hot chocolate gives me hope. Absolutely delicious

  3. Diane says

    What kind of potatoes do you recommend? Yukon Gold or Russet or something else? Looks beautiful. What a presentation!

  4. Joe Reichard says

    Really like the ease of this recipe. And playing around with seasonings can really elevate them. I sub garlic salt for the salt and add a bit of paprika along with the pepper. THEN with about 7-8 minutes left I’ll pull it out and drop a handful of shredded parmesan cheese all over and back in for a few minutes uncovered to let the heat and cheese add a bit of OMG to the final dish. Tonight it’s going with NY strips and a salad. The wife will love me for it and just might relinquish the remote tonight…😜

  5. Sarah says

    My family loved this, although I did make it from left-over baked potatoes!

  6. Peggy McKeon says

    Delicious, , easy and a great presentation. Thanks

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