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  • Writer's pictureGina

Cast Iron Spiral Skillet Potatoes

Talk about downright delicious.

Crispy cast iron baked potatoes bubbling from the oven in a shallow bath of butter.

Need I say more?

How about I say this is so super easy and quite the head-turner?

Correct and correct again.

No joke, I've made this recipe 3 times in the past 2 weeks and each time I fall more in love.

The bottom layer is personally my favorite spot to steal a few bites. Think salty potato chips fried in butter. They are the first to go at our table.

The middle and top layers are pretty legit too, so don’t fret. Not as crunchy as the aforementioned, but what they lack in crunch they make up for in velvety potato tenderness. Don’t get me wrong though, the middle and top layer are indeed crispy. I’d say a cross between a potato chip and a baked potato. It’s like two beautiful people dating, you just know their baby will be gorgeous.

And so will this dish. Just gorgeous served at your next dinner table. I highly recommend using a mandolin to keep the uniformity in the potato slices. That being said, I can relate if you are deathly scared of being dismembered. I always ask my husband to do this for me before I have to brave the kitchen guillotine myself!

I know that sounds as if I’d rather have him injured than myself. And although I can’t really argue that, I can 100% say I want nobody to get hurt.

I just know if I go down, no one gets fed and our ship will start to sink......

So either practice meticulous knife skills, grab your husband or put on your big girl pants and get this dish served.


Cast Iron Spiral Skillet Potatoes

Servings: 2-3

slightly adapted from: Dadcooksdinner


2 large Russet potatoes, cleaned and sliced to 1/8 inch thick (I recommend using a mandolin)

2 TBS extra virgin olive oil

2 TBS unsalted butter, diced up into large chunks (about 6-8)

1/2 tsp kosher salt

1/4 tsp freshly cracked pepper

2 TBS grated Parmigiano Cheese

  1. Preheat oven 425 F.

  2. In a medium sized cast iron skillet, drizzle the olive oil.

  3. Starting around the outer edge, layer the potatoes overlapping each other. Continue this as you work towards the center going in a spiral direction. Use the larger potato rounds on the outer edge and the smaller for the middle, if possible.

  4. Fill in the center hole, if there is one, with a few potato rounds.

  5. Sprinkle the potatoes with salt and pepper. Place the butter chunks spaced apart on top of the potatoes. Make sure some are towards the edge and some are in the center.

  6. Cover the pan tightly with aluminum foil and bake for 30 minutes.

  7. After 30 minutes, remove aluminum foil and bake for an additional 30 minutes.

  8. Sprinkle with Parmigiano and bake for an additional 5 minutes or place under broiler for about 2-3 minutes.

  9. Enjoy!

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