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.
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.
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