Stovetop Melting Potatoes

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.

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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 on 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, 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 at 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 honestly, 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, and 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,

Step-by-step: How to make stove-top melting potatoes

• Potatoes – Wash, peel, and chop the potatoes into large, thick 1-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) over high heat. 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 for 2 more minutes.
  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.

Tips for success

• 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, so that 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 so the potatoes have a chance to absorb the liquid.  

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