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, over 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 or 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 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 honeslty 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, as well as 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 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 cast iron 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 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 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.
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
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