Stovetop Melting Potatoes
Calories: 7
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 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
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.
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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