Holiday Potato Torte

Holiday Potato Torte


Use a cast iron skillet and grill this holiday season for a potato torte that's crispy on the outside and oh so tender on the inside.

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For the torte
russet potatoes, scrubbed
olive oil
salt and black pepper to taste
tablespoons fresh rosemary, chopped



Preheat grill to medium-high.


Generously butter a well-seasoned cast iron skillet.


Thinly slice each potato, placing slices in the skillet.

Hot Tip: Because of inversion, the bottom layer of potatoes will form the top of the torte. So, make sure to arrange the slices in an attractive pattern.

As you add each layer, brush with olive oil, and sprinkle with salt and pepper and about 1/2 teaspoon of rosemary.


When you're finished, you should have about 7 layers of potatoes.


Place skillet on the grill. Cook for 12 to 15 minutes or until the potatoes sizzle nicely.


Remove the skillet from the grill and drain excess oil. Carefully invert the torte onto a clean plate. Then slide the potatoes, bottom side up, back into the skillet.


Return to the grill, and cook, with lid closed, for 20 to 25 minutes or until potatoes are browned and crispy and inner layers are tender.

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  • GLS | Nov 21, 2017

    Add about a cup of shredded cheese. Spread between layers. "The Best"

    This was Helpful (0)
  • Rebecca Andrews | Dec 17, 2018

    Haven't made this yet but am wondering how difficult it is to invert the potatoes after 15 or so minutes and not mess up the beautiful pattern which I have created. I'm old and have arthritic hands but still love to keep up with the pack!! Give me all the hints you have stored up in your young brains!! Thaniks

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    • Char-Broil | Dec 19, 2018

      Hi, if you place a layer of parchment paper on the bottom of the pan and generously butter the paper before placing the potatoes, it will make it easier to remove versus flipping a pan. Parchment paper will be fine up to 400F, so make sure not to go over that temperature.

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