This is the best recipe for melting potatoes in less than 20 minutes. Made on the stovetop, these are soft as a mashed potato on the inside but crisp and crunchy as baked potatoes on the outside. A great side dish with any main course.
Table of Content
The term melting potatoes is so true with these potatoes. Cooking them in a liquid makes them soft on the inside. But the cast iron gives them a wonderful crisp coating that's similar to crispy potatoes. They really just melt in your mouth when you eat them.
Why make these potatoes?
- They are not just delicious but the best potatoes I've ever eaten and also the easiest to make.
- You can make them in just one pan, over the stovetop, in less than 20 minutes.
- The best part is they still taste like they were roasted in the oven just like we do our baked potato wedges or fries or baked potato chips.
- Cooking the potatoes in chicken broth adds another level of creaminess to the potatoes
- Most of the ingredients are pantry staples so these can be made any time at all.
- They are perfect with almost any protein or main course, be it chicken, meat, fish or vegetarian.
- Leftovers are delicious and can be kept for a few days.
Ingredients and substitutes
- Potatoes - I like to use yukon gold or russet potatoes but honeslty any potatoes will work for this recipe.
- Stock - I am using chicken stock but vegetable stock works just as well.
- Garlic - Slice the garlic into thick slices so they do not burn easily in the pan.
- Butter - Adds a wonderful flavor, crispness, as well as color to the potatoes.
- Fresh herbs - Rosemary and thyme are always a great combination. But you can also sprinkle some chives, dill, green onions or shallots along with the parsley.
- Optional ingredients
- Spices - a good potato seasoning is a combination of garlic powder, paprika or chili powder, and onion powder.
- Cheese - You can also finish the potatoes with a generous sprinkle of parmesan or cheddar cheese,
How to make stove top melting potatoes
- Potatoes - Wash, peel, and chop the potatoes into large, thick one-inch slices.
Pro tip - If you choose to leave the skin on the potatoes, make sure to wash and scrub them thoroughly.
- Heat a large skillet (12-inch cast iron skillet or nonstick skillet) on high. Then, add the olive oil and lay the potatoes in a single layer. Cook uncovered on high for 2 to 3 minutes. Then, flip the potatoes and cook 2 minutes more.
Pro tip - It is best to use a cast-iron or metal skillet on high to get a nice dark color and crisp on the potatoes. - Pour the chicken stock over the potatoes, followed by the rosemary, thyme, garlic, and butter. Season with salt and pepper.
- Cover the potatoes with a lid and cook on medium heat for 5 to 7 minutes, until fork-tender when pierced with a knife. Then, open and let any remaining liquid evaporate on medium-high heat.
Pro tip - Make sure all the liquid in the pan evaporates and let the potatoes start crisping on the outside again. - Garnish with chopped parsley and serve immediately.
More potato recipes
- Mashed Potatoes Recipe or Skinny Mashed Potatoes
- Hasselback Potatoes
- Crispy Garlic Roasted Potatoes
- Perfect Lemon Rosemary Roast Potatoes
- Roasted Potatoes with Lemon and Dill
- See all potato recipes
Frequently asked questions
These potatoes are best served soon after they are made. The outside crisp coating will keep for a while and then start to soften. But, they will still be delicious. Leftovers can be kept in the fridge for 3 to 4 days.
No, in this recipe there is no need to boil or microwave the potatoes because we want the potatoes to soak as much of the chicken stock as possible
These are the perfect side to any main course. I particularly like to serve them with a lamb roast, beef chuck, lamb chops, and chicken schnitzel or roast chicken.
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Printable Recipe
Stovetop Melting Potatoes
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 2 lbs (1 kg) Potatoes
- 2 tablespoon Cooking oil
- 1 cup (240 ml) Stock (Chicken or vegetable)
- 2 tablespoon Rosemary leaves
- 2 tablespoon Thyme leaves
- 4 tablespoon (60 g) Butter
- 2 cloves Garlic (sliced)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 tbsp Parsley
Instructions
- Potatoes - Wash, peel, and chop the potatoes into large, thick one-inch slices. Pro tip - If you choose to leave the skin on the potatoes, make sure to wash and scrub them thoroughly.
- Heat a large skillet (12-inch skillet or nonstick skillet) on high. Then, add the olive oil and lay the potatoes in a single layer. Cook uncovered on high for 2 to 3 minutes. Then, flip the potatoes and cook 2 minutes more. Pro tip - It is best to use a cast-iron or metal skillet on high to get a nice dark color and crisp on the potatoes.
- Pour the chicken stock over the potatoes, followed by the rosemary, thyme, garlic, and butter. Season with salt and pepper.
- Cover the potatoes with the lid and cook on medium for 5 to 7 minutes until fork-tender. Then, open and let any remaining liquid evaporate on medium-high heat. Pro tip - Make sure all the liquid in the pan evaporates and let the potatoes start crisping on the outside again.
- Garnish with chopped parsley and serve immediately.
Recipe Notes & Tips
- Cut the potatoes into thick slices and of similar size so they cook at the same time.
- Make sure the potatoes are cut flat not with rounded edges that way they will have a flat surface to cook on the skillet (see video)
- Heat the skillet on high and then add the oil. This will ensure a good color on the potatoes
- When cooking uncovered keep the heat on high to get a nice brown color on the potatoes. When cooking covered, reduce the heat the potatoes have a chance to absorb the liquid.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Sue
Followed recipe exactly. Amazing!
Veena Azmanov
Thank you, Sue.
Sara S.
Hi,
Made these today. They were great! Thank you. One question ... When does the garlic get added?
Veena Azmanov
Thank you Sara. You can add the garlic with the oil but it tends to burn so I add it with the other ingredients with the stock, herbs, and butter. Thanks for the lovely feedback.
Doug
These look absolutely delicious and simple to prepare.
Thank you for sharing!
Veronika Sykorova
These melting potatoes sound delicious! Love parboiling potatoes and finishing on a pan or the oven!
Chandice Probst
Wow these potatoes are so delicious! Perfect for Sunday dinner with meat and veggies. I also love it with bacon on top for a yummy and hearty breakfast!