Cast Iron Spiral Skillet Potatoes
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. 2
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.
- 12 inch Cast iron skillet (I used a Lodge 12 inch skillet)
- Heavy duty aluminum foil to cover the pan (or a tight fitting lid)
- Mandoline for slicing (not absolutely necessary, but makes this recipe quick and easy)
- 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.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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I’m telling you, if you’re a cast iron fan, don’t start watching those unless you have a few hours with nothing to do.↩
I only make these potatoes every other week, because crispy potatoes bathed in butter are not exactly health food. It does get them to eat the potato skins, so I guess there are some benefits.↩