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
prep time: 5 minutes
cook time: 30 minutes
total time: 35 minutes
- 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.