Easy Stove Top Roasted Potatoes are amazing. In fact, who doesn’t love Roasted Potatoes that are crispy on the outside and creamy on the inside? Well, now you can make them. They’re super easy and made on the stove-top for a winning combination!
Dinner tonight was super simple – leftover Easy Peasy British Sausage Rolls, steamed vegetables, and these incredible Stove Top Roasted Potatoes.
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Ingredients: What You’ll Need for these Roasted Potatoes
Only five ingredients are needed to make these fantastic roasted potatoes.
Here’s How I Made These Easy Roasted Potatoes
Making these delicious roasted potatoes was quite simple.
- I started by preparing the baby red potatoes by scrubbing them and cutting them in half lengthwise.
Then, I rinsed the red potatoes to remove excess starch from the cut side and patted them dry.
That was the extent of the preparation. I said that these were easy!
- Once the potatoes were ready, I heated olive oil in a 12-inch nonstick skillet over medium-high heat. Then, I added the little potatoes, cut side down.
I cooked the potatoes for about 7 minutes until the cut side was golden brown.
- Next, I turned the potatoes skin side down in the skillet. I continued cooking them without stirring for another 5 to 6 minutes until the skins were golden brown.
- Then, I turned the potatoes again to cut side down.
- After that, I reduced the heat to medium-low and covered the skillet first with a paper town and then with the lid.
I used the paper towel to collect the condensation from the cooking so that the potatoes would remain crisp. I learned this trick years ago and consistently use it!
Anyway, I cooked the potatoes until they were tender. This took another 7 to 8 minutes.
- When the potatoes were tender, I turned them one last time. I sprinkled salt and pepper on the potatoes and gently stirred them to distribute the salt and pepper.
Finally, I transferred the potatoes to a bowl and garnished them with cut green onion tops. They were absolutely delicious. Yum!
Frequently Asked Questions
Red potatoes, with their rich potato flavor, are perfect for roasting. Because of their high moisture and low starch content, these potatoes don’t lose their shape when cooking.
You could substitute little Yukon gold potatoes for the red potatoes.
I like to use relatively small red potatoes in this recipe; between 2 and 2 ½ inches is an ideal size for me.
I generally don’t soak the potatoes before the stove-top roasting. However, soaking them in cold water will help to ensure a crispy potato.
Other Amazing Potato Recipes
I think that potatoes are my absolute favorite food. If you like potatoes as much as I do, you should check out these other fantastic potato recipes:
- Pommes Anna: Pommes Anna, also known as Potatoes Anna, is a simple yet impressive side dish that will surely be a showstopper at your next dinner party. It’s buttery crispy on the golden brown outside and melt in your mouth tender on the inside.
- Crispy Smashed Parmesan Potatoes: Crispy smashed potatoes topped with Parmesan cheese are a fantastic side dish for your anytime feast. They’re easy to make and only require a few ingredients.
- Potatoes Lyonnaise: Potatoes Lyonnaise is a buttery dish of pan-fried sliced potatoes cooked with caramelized onions. Potatoes Lyonnaise is simple to prepare and absolutely delicious!
- Crispy Mojo Potatoes: Mojo Potatoes are amazingly crispy and crunchy on the outside and tender on the inside. They are a snap to make and are perfect for a game-day appetizer, a side dish, or anytime when you’re craving deliciousness.
- Pommes Fondantes or Melting Potatoes: Pommes Fondantes or Melting Potatoes – the name says it all – is an incredible side dish that’s easy to make and goes with just about anything.
- Betsy’s Potatoes: I was first introduced to Betsy’s potatoes at a dinner party at her house some time back. I remember thinking how incredibly good they were and have been making them ever since.
- Roasted Potatoes with Onions: I’ve been making Roasted Potatoes with Onions (I actually call them “little potatoes”) for as long as I can remember. The caramelization of the onions as they cook adds a subtle flavor to the roasted potatoes.
- Irish Stacked Potato Bites: The Irish are famous for their potato dishes. These incredible Irish Stacked Potato Bites are no exception. They’re easy to make and perfect for any time.
- Irish Pan Haggerty: Irish Pan Haggerty is a delicious twist on a classic Northumberland potato dish. Layers of potatoes, onions, and Dubliner cheese are cooked together to create a spectacular dish.
- German Fried Potatoes: German Fried Potatoes & Onions or Bratkartofflen is the ultimate comfort food. Imagine perfectly cooked potatoes complimented with caramelized onions and crispy bacon. Is your mouth watering yet? I know that mine is!
I first posted this delicious recipe on February 14, 2017. Since then, these Easy Stove Top Roasted Potatoes are one of my favorites.
This repost contains enhanced text and photographs but the same great recipe.
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Recipe
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Easy Stove Top Roasted Potatoes
Ingredients
- 1 to 1 ½ pounds small red potatoes, scrubbed and unpeeled (See Tips 1 and 2)
- 2 Tablespoons olive oil
- ½ to ¾ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- Cut green onion tops for garnish, optional
Instructions
- Cut each potato in half lengthwise. Rinse potatoes in cold water; drain well. Spread potatoes on paper towels, and thoroughly pat dry.
- Heat oil in 12-inch nonstick skillet over medium-high heat. When the oil is hot, add the potatoes cut side down in a single layer. Cook, without stirring until golden brown, 5 to 7 minutes.
- Turn potatoes skin side down with tongs. Cook, without stirring until skin is golden brown, 5 to 6 minutes.
- Turn potatoes cut side down. Reduce heat to medium-low. Cover pan with paper towels, and then the pan lid. Cook potatoes until they are tender, 7 to 8 minutes. (See Tip 3)
- Turn potatoes skin side down. Sprinkle with salt and freshly ground black pepper. Toss or gently stir. If desired, garnish with cut green onion tops.
- Yield: 3 to 4 servings.
Tips/Notes
- The potatoes that I used were about 2-inches in length.
- May also use small Yukon gold or creamer potatoes in place of the red new potatoes.
- During the final cooking of the roasted potatoes when the pan is covered with the lid, I like to first spread a paper towel on the pan. The reason is that a lot of condensation ends up on the lid during this stage of cooking. That condensation can fall back into the pan and inhibit the crispiness of the potatoes. The paper towel acts as a barrier between the condensation on the lid and the potatoes. As the condensation drips from the lid, it is absorbed by the paper towel!
Mick says
Aren’t those just fried potatoes and not roasted potatoes?
Chula King says
With only 2 tablespoons of olive oil, I don’t think I would call them fried.
Ashley says
I made this recipe with what I had, two small Idaho potatoes and vegetable oil. I must say, this was soo good! I crisped the cut side a bit too long, thinking they may need longer to cook, but they ended up a tad too crispy. That’s okay tho, because we topped them with butter, shredded cheese, and sour cream and they were almost like a potato skin! So yummy, I’m so glad I found your site! Browsing around I know I’ll be cooking a lot of your recipes!
Chula King says
Yum! Topping the potatoes with butter, shredded cheese and sour cream sounds amazing. I’ll have to try that the next time I make these potatoes!
Chula
Dennis M Haggerty says
Fantastic. My grandmother cooked one “baked potato” every day and this is how she did it! Thanks for the memory……and the recipe!
Chula King says
I could definitely eat one baked potato every day like your grandmother did!
Gamera says
A fantastic recipe, this is my new favorite way to make potatoes! Super hot, super tasty, super easy.
PudgeFactor says
YAY! I’m so glad that they worked out for you!
Randy says
Great recipe. A good skillet makes all the difference, in my case an ancient cast-iron frying pan, a family heirloom. The paper towels to absorb the condensation really work. Thanks
PudgeFactor says
Thanks Randy! One of the things that I regret to this day was disposing of my mother’s cast-iron skillet that she used for cooking just about everything when I was growing up. I have a Lodge cast-iron skillet, but it’s not the same.
Chula
Mary says
Excellent recipe- even my husband liked them and he is one picky eater. I left the potatoes in a bit too long the last time so I will change that next time but o/w delicious!