Jump to recipe

Crispy Stovetop Roasted Red Potatoes Recipe

Crispy Stovetop Roasted Red Potatoes Recipe | www.iamafoodblog.com

Crispy Stovetop Roasted Red Potatoes Recipe | www.iamafoodblog.com

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 | www.iamafoodblog.com

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

4 Comments

  1. Nicole says:

    I don’t have a cast iron pan. Sauce pan okay?

    1. Stephanie says:

      yes, a sauce pan will work too :)

  2. Christina says:

    When I cover the potatoes, after adding stock and garlic, how high should I have the heat?

    1. Stephanie says:

      medium to medium-low :)
      i’ll add that into the recipe!