Iron Skillet Potatoes are the perfect way to stay out of the kitchen. Let your grill master cook the meat and the potatoes!
Skillet potatoes on the grill or in the oven
If it’s not grilling weather, or you just don’t have a grill available you can make these potatoes in the oven. Just set your oven for 350 and start checking for doneness after 35 minutes. Either way, grilled potatoes or oven baked – they’re fabulous!
Tips for cooking potatoes in cast iron:
Cutting the potatoes into equally thick slices means even cooking. A mandolin is a handy tool for this, so we’ve added a link to one below. Also, this spiral design is pretty to look at, but it also promotes more even cooking.
This recipe makes enough for 4 good sized portions. It’s easy enough to increase the amounts and serve 6-8. You would add a little more time to get the potatoes done.
Check for doneness after about 35 minutes. You can easily add more time if your meat is cooking at a lower temperature, or take off some time if the meat is cooking at high temps.
Once the grilled potatoes are done it’s time to add the cheese and bacon bits. A few green onions would be good at this point too. If adding green onions I would probably cut back on the onions in the butter mixture.
If you don’t add the green onions a sprinkling of pretty green parsley (or any fresh herb you like) is going to make your skillet potatoes look as beautiful as they taste.
Iron Skillet Potatoes go perfectly with:
- Grilled Chuck Roast
- Reverse Seared Steaks (the reverse method)
- Marinated Pork Tenderloin
- Pulled Pork
- Smoked Beef Short Ribs
One last note: When I add “pepper to taste,” you know me…. it’s going to be cayenne. I don’t add enough to make it really spicy, I just like the flavor of cayenne.
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Items you may need for your grilled potatoes:
- Cast Iron Skillet is essential
- Mandolin Slicer assures you of even slices
- Our favorite herb shears (you will love them if you cook with fresh herbs)
To learn more about the history and traditions of southern food and cooking be sure to check out Southern Food: Then and Now. It’s a look at where a lot of our traditions came from, as well as a peek into the future.
Iron Skillet Potatoes (on the grill)
- Slice potatoes about ¼ inch thick.
- Layer them in a 10 inch cast iron skillet, creating 2 circles and then fill in the middle section.
- Melt butter in saucepan.
- Add garlic and onion
- Cook on med-low 7-8 minutes
- Pour butter mixture over potatoes
- Cover tightly with foil
- Cook over indirect medium heat for about 45 minutes, checking for doneness after 35 minutes.
- When potoatoes are fork tender sprinkle with cheese and bacon bits
- Recover and put back on heat 4-5 minutes or just until cheese melts.
- Garnish with fresh herbs if desired.
THIS RECIPE MADE OUR “BEST OF THE YEAR” LIST. THE OTHERS CAN BE FOUND HERE.