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Cast Iron Spiral Skillet Potatoes

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5 from 7 reviews

  • Author: Mike Vrobel
  • 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 (or vegetable oil)
  • 2 pounds russet potatoes, scrubbed, sliced ¼ inch thick (discard the small end pieces)
  • 2 tablespoons butter, cut into small cubes
  • 1 teaspoon kosher salt (or ¾ teaspoon fine sea salt)
  • ½ teaspoon fresh ground black pepper
  • ¼ cup shredded parmesan (optional)


  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.
  3. 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.
  4. 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