I love potatoes, all kinds. Mashed, roasted, boiled, baked, fried…you get the idea. I developed these stovetop roasted red potatoes when the oven had a ham in it but I still wanted a roasted-type potato. At first I was going to boil and then pan fry the potatoes but then I thought about gyoza cooking technique and how everything is crisped up and cooked in one pan. I tried it with red potatoes – frying, then steaming with stock – and the potatoes ended up crispy and brown on the cut edges and creamy and delicious on the inside.
Crispy Stovetop Roasted Red Potatoes Recipe
serves 2-4
- 1 lb mini red potatoes, halved (quartered if big)
- 2 tablespoons oil
- 1 cup chicken stock
- 3-4 cloves garlic, crushed
- 1-2 sprigs rosemary
- salt and freshly ground pepper
Heat up the oil a large cast iron pan on medium. When hot, add the potatoes, cut side down. Fry, without looking, on medium, for 10 minutes. When the 10 minutes are up, use an offset spatula to life up the potato and check to see if they’re golden and crisp. If needed, continue to cook a bit longer.
Add the chicken stock and garlic and cover and continue to cook on medium to medium-low for 20 minutes. The chicken stock should be bubbling. When the 20 minutes are up, lift the lid. The liquid should be gone and the potatoes should be creamy and cooked through. Add the rosemary, turn the heat up a bit and fry, tossing slightly, ensuring that everything is crispy and delicious. Season with salt and pepper and enjoy.
I don’t have a cast iron pan. Sauce pan okay?
yes, a sauce pan will work too :)
When I cover the potatoes, after adding stock and garlic, how high should I have the heat?
medium to medium-low :)
i’ll add that into the recipe!
Only have beef stock…… Gonna give It a go
it’ll absolutely work with beef stock :)
I made these tonight. It was too hot to use the oven and we had a Tri-Tip on the BBQ. I tried a previous commenter’s idea of using beef broth. These potatoes were absolutely fantastic!
so happy you liked them and the beef broth definitely adds another layer of flavor! :)
What can I use instead of chicken stock
you can use any other stock or if you don’t have any, you can use water, but it won’t be as flavorful.
question, is chicken broth and stock the same thing?
hi,
generally,yes :)
Should the potato’s get flipped/tossed after initial 10 minutes in oil prior to broth?
hi jenny,
they’re crisped up on one side only, the cut side :)
If I have 2 lbs of potatoes, can I double all the rest of the ingredients, or would that be too much liquid?
i would probably double the liquid, but you’re going to need a really giant pan because you want all the potatoes to have contact with the surface. you can do them in two batches if that’s easier :)