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.
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.
- 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 sides to any main course. I particularly like to serve them with a lamb roast, beef chuck, lamb chops, and chicken schnitzel or roast chicken.
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.
Ingredients
- 2 lbs (1 kg) Potatoes
- 2 tbsp Cooking oil
- 1 cup (240 ml) Stock Chicken or vegetable
- 2 tbsp Rosemary leaves
- 2 tbsp Thyme leaves
- 4 tbsp (60 g) Butter
- 2 cloves Garlic sliced
- 1 tsp Salt
- 1 tsp Pepper
- 2 tbsp Parsley
Method
- 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.
Notes
- 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
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!
Don’t lose this recipe! Save it for Later!
📌 Save this Recipe for later on Pinterest so you can easily find it again.
⭐ Add Veena Azmanov Kitchen to your Google Preferred Sources.
It helps Google show you more of our recipes.
📧 Subscribe for new recipes delivered to your inbox.
🎥 Follow us for more recipes
Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
What a great way to cook potatoes. They really look like roast potatoes, so crispy on the outside. I’m sure they taste really good!
Never would’ve thought to make potatoes this way but they come out so flavorful after soaking up the chicken stock!
Thank you Gina, happy you enjoyed these
These stovetop potatoes look fanstatic! I love how they only take 25 minutes too
I can never have enough potato recipes in my life and this looks amazing.
These potatoes are so delicious and packed full of flavour!
What delicious potatoes! My family loves potatoes every which way, so it’s fun finding and trying new recipes like this. I plan on making this style of potatoes again!
I’ve made these before, just never realized they had a formal name!
This is exactly how I like my potatoes cooked! I cannot wait to give this a try!
They look perfect for dinner tonight! I love how easy they are.
These potatoes look wonderful! We’ll have to try the soon.