Cast Iron Spiral Skillet Potatoes. Crispy Cast Iron Potatoes, laid out in a spiral and roasted in the oven, make a show-stopping side dish.
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. (If youโre a cast iron fan, donโt start watching those videos unless you have a few hours with nothing to do.)
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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. (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.)
The spiral looks like a lot of work, but itโs 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 itโs ready to go.
Ingredients
- Olive oil or vegetable oil
- Russet potatoes (aka Idaho potatoes)
- Butter
- Kosher salt (or fine sea salt)
- Fresh ground black pepper
- Shredded parmesan (optional)
See recipe card for quantities.
How to make Cast Iron Spiral Skillet Potatoes
Arrange the potatoes in the pan
Turn the oven to 425ยฐF. 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.
Bake 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.
Broil the potatoes (optional)
Sprinkle the parmesan over the potatoes (if using). 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.
Serve
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 the potatoes by cutting them into wedges right in the pan, then serving a wedge of potatoes to each diner. Enjoy!
Substitutions
What kind of potatoes can I use?
Russet potatoes are best for this recipe, but it will work with most potatoes - I've made it with Yukon gold, and both red and white potatoes will work too.
Equipment
- 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)
Scaling
- Want a smaller serving? Use a 10.25 inch skillet and 1ยฝ pounds of potatoes, and cut back the other ingredients by 25%. Or you can halve everything and squeeze it into an 8-inch skillet.
Tips and Tricks
- 2 pounds of potatoes was about 6 potatoes from a โfive pound bag of potatoesโ at my local grocery store
- If you have heat resistant fingers from years in the kitchen, or are the kind of cook who laughs at danger, 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 didnโt include this in the main recipe, because I donโt 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 โarrange and slide into the ovenโ recipe as written.
Cast Iron Spiral Skillet Potatoes
- Total Time: 1 hour 10 minutes
- Yield: 4-6 1x
Description
Cast Iron Spiral Skillet Potatoes recipe - crispy, buttery potatoes from your cast iron skillet.
Ingredients
- 1 tablespoon olive oil (or vegetable oil)
- 2 pounds russet potatoes, scrubbed, sliced ยผ inch thick (discard the small end pieces)
- 2 tablespoons butter, cut into small cubes
- 1 teaspoon kosher salt (or ยพ teaspoon fine sea salt)
- ยฝ teaspoon fresh ground black pepper
- ยผ cup shredded parmesan (optional)
Instructions
- Arrange the potatoes in the pan: Turn the oven to 425ยฐF. 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.
- 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.
- Broil the potatoes (optional): Sprinkle the parmesan over the potatoes (if using). 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.
- Serve: 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 the potatoes by cutting them into wedges right in the pan, then serving a wedge of potatoes to each diner. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Cuisine: American
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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Anna
Hello I want to make this dish for dinner tonight. I am making a stuffed pork tenderloin (pork recipe says 375 for 45 mins). Do you have a suggestion to how i could cook these two dishes at the same time ??
Mike Vrobel
Cook the pork and potatoes (as instructed) at 375 until the pork is done, then increase the heat and finish the potatoes.
Susan Williams
Amazing and so easy! Great for company. We had them as a side to filet mignon steaks. YUM!
Mike Vrobel
Glad you enjoyed them!
Shelly
Soooo good and easy! I made a classic French dinner tonight, Steak au Poivre with red wine pan sauce and steamed green beans to go with. The meal was the bomb! I did have to add 15 minutes for the first cook time on the potatoes, I live at high altitude so could have been a factor ๐
Mike Vrobel
Iโm glad you liked it!
Amy O'Laughlin
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!
Mike Vrobel
You're welcome!
Jeannie Stelmack
Hi Mike,
My DIL made your cast iron spiral skillet potatoes for us this weekend and they were amazing! I asked her for the recipe and she sent it but my question is, can another type of oven safe pan work in place of a cast iron skillet? I donโt own one plus I have arthritis in my wrist and. They are too heavy for me to use.
Thanks so much,
Jeannie Stelmack
Mike Vrobel
Yes, you can use any oven safe skillet. I donโt think the potatoes will crisp up as much, but they will still be good.
Marilyn
I made these and wow! They were extremely easy to make. My 10 year old grandson helped me spiral them into the pan. Heโs 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
Mike Vrobel
Great! Glad they worked for you.
Joe Reichard
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 Iโll 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 itโs going with NY strips and a salad. The wife will love me for it and just might relinquish the remote tonight...๐
Sarah
My family loved this, although I did make it from left-over baked potatoes!
Peggy McKeon
Delicious, , easy and a great presentation. Thanks
Leigh Morant
Obsessed with these!
Rick
I rate this 10 stars out of 5!