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Crispy Cast Iron Skillet Potatoes

*Updated* / By: 208 Comments

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Crispy Cast Iron Skillet Potatoes will wow your guests on presentation alone. Potato slices arranged in a spiral, roasted to perfection. They have a nice hint of smoky flavour too. Golden brown and crispy on the outside, soft and creamy inside.

This is the perfect side for brunch or dinner. A great change from hash browns or fries. Think of these as the skillet version to hasselback potatoes.

Crispy fried potatoes in a cast iron skillet.

The humble potato is so versatile. Baked, mashed, or fried. Great in soups, stews, and casseroles. No one will argue that one of the perfect potato sides is au gratin. What is not to love about potatoes and cheese?

Have you tried tornado potatoes? Those cool potatoes on a stick? I want to make them just because they look fun to eat.

Every person has their favourite version of potato salad too. Always a hit at summer bbq parties.

RECIPE and INSTRUCTIONS for these baked skillet potatoes are at the bottom of this post.

I love to impress my guests with recipes that look fancy but are super easy to make. This recipe is similar to the famous Pommes Anna, but crispier.

Potatoes, a skillet, and seasonings. Simple yet so delicious. You will not be disappointed with these perfectly roasted potatoes.

Cast Iron Skillet Potatoes Require:

Thin slices of potato in a bowl.

You will also need a good *(affiliate) cast iron skillet. They come in lots of sizes (and I have several) including a wok. Perfect for use on the stove-top, oven and grill.

Speaking of the grill, check out this awesome Chocolate Chip Cast Iron Coffee Cake. Bet you never thought of baking dessert on the bbq?

Love corned beef and cabbage? This easy Corned Beef and Potato Skillet is the perfect meal for busy weeknights. Great for brunch too. A fun twist for St. Patrick’s Day dinner.

Slices of raw potatoe layered in a spiral within a cast iron skillet.

You can use any type of potato you like. I have made it with waxy, starchy and all-purpose potatoes. 

  • Red
  • White
  • Russet
  • Yukon Gold

I think it would be fun to give this recipe a try with sweet potatoes too. Even the purple variety would add another dimension and stunning presentation.

How To Make Perfect Skillet-Roasted Potatoes

  1. Preheat the oven to 400ºF.
  2. Wash, peel and thinly slice the potatoes.
  3. Layer in the skillet.
  4. Mix the oil and seasonings together in a bowl.
  5. Brush over the potato slices.
  6. Pop in the oven and bake until crispy and golden brown.
A spiral potatoes in a cast iron skillet getting brushed with oil.

The Best Way To Thinly Slice Potatoes

You can use a very sharp knife. Be sure to cut evenly through the potato so the slices are uniform. Cut a small slice off the side/bottom of the potato so it will sit flat on the cutting board. This makes it safer to slice. The potato will not move when you work with it. 

You can use a mandolin. This is my preferred method. Please be careful using this kitchen gadget. It is VERY sharp. I use the *(affiliate) OXO Good Grips in my kitchen.

You can use a food processor. This is another great way to get thin, uniform slices.

Raw potato slices getting seasoned with pepper.

Recipe Tips

  • I used avocado oil, but feel free to use olive oil if you like.
  • You can use regular salt and pepper for seasoning. I like the hint of smokiness from the sea salt.
  • Smoked paprika comes in several varieties. Hot, mild and bittersweet. All work well.
  • The slices of potato should be as uniform as possible so they roast evenly. I would recommend no thicker than 1/4 inch thickness.
  • This recipe reheats nicely. Wrap it in foil and warm in the oven.
  • I have found that just about any type of potato works in this recipe.
  • I used peeled potatoes, but feel free to leave the skin on if you like.

Why Are My Potatoes Sticking To My Cast Iron?

Cast iron needs to be seasoned properly with oil to prevent food from sticking. Most pans will come pre-seasoned when you buy them. If not, don’t fret it is not hard to do it yourself.

How To Clean Cast Iron

The most important thing to remember is DO NOT USE SOAP. Cast iron pans get better and better the more you use them. They are not meant to be spotless.

  • Clean it immediately after you use it. Do not leave it soaking in water or it will rust.
  • Use HOT water and a stiff brush or pan scraper. Always wash by hand, never in the dishwasher.
  • Scrub off any stuck on pieces of food. You can use a paste of coarse salt and water if food is hard to remove.
  • Dry with a cloth if possible. Paper towels work too, but sometimes they leave behind some paper fibers.
  • Apply a thin coating of oil before storing your skillet in a dry place.

Check this link for a more detailed information.

Crispy skillet roasted potatoes on a plate.

Looking for more potato recipes? There are never too many ways to enjoy the humble spud. Here are a few:

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Crispy Cast Iron Potatoes Pin
Crispy Cast Iron Potatoes right out of the oven, getting scooped out of the pan with a spatula.

Cast Iron Spiral Skillet Potatoes

These Cast Iron Skillet Potatoes are thinly sliced and baked to a cripsy perfection.
5 from 28 votes
Print Rate
Course: Side Dish
Cuisine: Canadian
Keyword: Cast Iron Skillet
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 20 minutes
Servings: 6 people
Calories: 261kcal
Author: Gloria Duggan | Homemade & Yummy

Ingredients

  • 3 ½ pounds potatoes (peeled & sliced)
  • ⅓ cup avocado oil
  • 1 tsp smoked paprika
  • smoked sea salt (to taste)
  • pepper (to taste)

Instructions

  • Preheat oven to 400º F.
  • Thinly slice potatoes (I used a mandolin).
  • Place potato slices vertically in cast iron skillet.
  • Brush oil mixture over potatoes.
  •  Season with salt and pepper over top.
  • Bake for 1 1/2 – 2 hours…until golden and crispy.
  • ENJOY!!.

Nutrition Information

Calories: 261kcal | Carbohydrates: 33g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Sodium: 26mg | Potassium: 1100mg | Fiber: 6g | Vitamin A: 165IU | Vitamin C: 30.2mg | Calcium: 79mg | Iron: 8.6mg

Notes

When it comes to smoked paprika, feel free to use sweet or hot…the choice is yours. You can also use olive oil in place of avocado oil.
Love cooking in cast iron? Check out this fantastic cornbread recipe.
Tried this recipe?Take a picture and tag @homemadeandyummy
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.

Reader Interactions

Comments

  1. Sean@Diversivore

    I don’t make potatoes often enough. I feel like I need to find ways to really make them stand out in a dish, and too many recipes are just sort of… there. That’s why I like this so much – the potatoes are the stellar focus, they’re crispy and perfect, and the whole thing comes together so nicely. Great stuff!

    Reply

  4. Veena Azmanov

    I love potatoes!! I mean anything potatoes!! especially when they are crispy like this. The cast iron definitely does a great job of making sure these turn out crispy. Can’t wait to make these soon. yum!

    Reply

  8. Helene

    I am surprised I had not seen this food creation on your blog in the past Gloria! So glad you reposted it! I bet it makes a lovely side dish even during the festive days. I can imagine how this works with a lovely duck dish for Christmas.

    Reply

    • Homemade & Yummy

      Oh my….duck and this would be sooo good. Thanks for stopping by. These are the perfect side to many dishes for sure.

      Reply

  10. Lois. O

    I have a friend that loves to potatoes and is looking to try something new for thanksgiving. I am sure she love this recipe! I will share this with her and make her bring me some

    Reply

  16. Donna

    Oh wow these look amazing!! I am accidentally hosting thanksgiving this year for a bunch of friends with no family around, and have been stressing trying to find all the best sides to share with everyone. This one is definitely making it to the list. Yum!

    Reply

  19. swathi

    Your crispy potato recipe sounds delicious I think only work is to make it in thin slices. This make great side dish for thanksgiving meal. I am going to give it a try.

    Reply

  22. Veena Azmanov

    I so love the effect cast iron has on food.. In the right hands it’s a awesome tool. I love using cast iron for potatoes too! Crisp on the outside – soft on the inside.. Definitely adds that bit of extra edge to the food.. Yum These look so perfect.

    Reply

  24. Marisa Franca @ All Our Way

    Having the potatoes crispy is what makes them good. We always like to have that extra crunch to them. And speaking of gnocchi, we’ve played in the kitchen and made our fair share. In fact, we are due to make some this coming week. We will be making this recipe too. Looks too good to pass up!!

    Reply

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