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–+ servings
Cooked potatoes in a serving dish.

Stovetop Melting Potatoes

Author: Veena Azmanov
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Calories: 144kcal
Adjust Servings Here: 8 servings

Description

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 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

  • 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.  

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

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