STOVE-TOP "ROASTED" RED POTATOES
This is a great and quick way to make red potatoes on the stove top and they still taste like they've been roasted in the oven for a long while. I had see on America's Test Kitchen how they make roasted potatoes, they microwave the potatoes first before the potatoes go in the oven, but then I thought to try them on the stove top. They turned out to be so good, tasted just like they had been on the oven, and took about half the time. You could also do these with golden or other small roasting potatotes.
Provided by LDSMom128
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Wash the potatoes well, and slice into good bite-sized pieces. Put them into a glass microwave safe bowl, and microwave for 8 minutes.
- Remove from microwave and allow to cool for a few minutes.
- Heat a skillet onto medium heat and add the butter. Sautee the potatoes and add the seasonings to taste. Cook for about 6-8 minutes and the potatoes are softened and browned.
- Try olive oil.
GARLIC SKILLET RED POTATOES
I got this from a newspaper. It's easy and tasty! You can use corn oil too and I like kosher salt. They get nice and crisp.
Provided by Oolala
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium-high heat.
- Stir in potatoes.
- Cover skillet; cook, stirring, until potatoes are almost tender, about 12-15 minutes.
- Uncover, reduce heat to low.
- Stir in garlic, salt and pepper.
- Cook, stirring, until potatoes are tender, about 2 minutes.
- Sprinkle parsley and add salt to taste if desired.
TOP OF STOVE ROAST POTATOES AND ONIONS
We always had potatoes and onions cooked in the oven along with a roast: beef, leg of lamb, or pork loin. The potatoes were brown and crisp on the outside, fluffy on the inside and the onions added an extra layer of flavor. My mom wanted to find a way to have roast potatoes and onions when she wasn't cooking a roast and one that didn't require heating up the oven just for the potatoes. So, she came up with "Top of the Stove Roast Potatoes and Onions." Enjoy! Tip: use a non-stick pan to ensure even browning.
Provided by NYTX29
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the potatoes and onions into medium size chunks.
- Heat up just enough oil to barely cover the botton of a non-stick frying pan. Add just the potatoes, salt and pepper, cover, and cook over a high heat until almost browned on all sides. Check every few minutes to turn the potatoes. Add the onions. Lower heat to medium, and finish browning uncovered.
- Note: Of course the number of potatoes and/or onions can be adjusted depending on appetites!
Nutrition Facts : Calories 187.1, Fat 0.2, SaturatedFat 0.1, Sodium 14.4, Carbohydrate 42.8, Fiber 5.5, Sugar 4, Protein 4.8
STOVE TOP BABY RED POTATOES WITH BASIL, SHALLOTS AND GARLIC
Baby red potatoes are sauteed in butter, then finshed with basil, shallots and garlic. Recipe from Bon Appetit.
Provided by Marie
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Pierce potatoes in several places with fork.
- Melt butter in heavy large skillet over medium heat.
- Add potatoes and season with salt and pepper.
- Cover and cook until potatoes are almost tender, shaking skillet occasionally, about 25 minutes.
- Add 2 tablespoons basil, shallots and garlic.
- Reduce heat to medium-low; cover and cook until potatoes are golden brown and very tender, shaking skillet occasionally, about 10 minutes longer.
- Season with additional salt and pepper.
- Transfer to bowl.
- Sprinkle with remaining 2 tablespoons basil.
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