Crispy Stovetop Roasted Red Potatoes

There’s something deeply comforting about a perfectly cooked potato—crispy on the outside, fluffy on the inside, and seasoned just right. While oven-roasted potatoes are a classic, today we’re mastering the stovetop method for golden, crispy red potatoes in half the time. Perfect for busy weeknights, small kitchens, or when you just don’t want to turn on the oven! Why You’ll Love This Method Speed: Ready in about 25 minutes. Convenience: One pan, no oven required. Texture: Achieves an incredible, all-over crispy crust. Versatility: Pairs with almost any main dish. Ingredients (Serves 4) 1.5 lbs (about 700g) red potatoes, washed and cut into 1-inch chunks 3 tablespoons olive oil or avocado oil 1 teaspoon garlic powder 1 teaspoon dried rosemary or thyme (optional) 1 teaspoon paprika (for color and warmth) Salt and freshly ground black pepper, to taste Fresh parsley, chopped (for garnish) The Secret to Crispy Stovetop Potatoes The key is parboiling followed by a high-heat sear. Parboiling starts the cooking process and creates a starchy surface that crisps up beautifully in the pan. Step-by-Step Instructions 1. Parboil the Potatoes: Place the potato chunks in a pot and cover with cold water by about an inch. Add a big pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 8-10 minutes, just until you can pierce a potato with a fork but it still has some resistance. They should be about 80% cooked. Drain thoroughly in a colander. Let them sit for a minute to steam off excess moisture. For extra crispiness, give the colander a gentle shake to rough up the edges. 2. Season & Sear: Heat the oil in a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat. Carefully add the parboiled potatoes in a single layer. Let them cook, UNDISTURBED, for 4-5 minutes until a deep golden crust forms on the bottom. Sprinkle the garlic powder, paprika, dried herbs (if using), salt, and pepper over the potatoes. Now, flip and toss the potatoes. Continue cooking for another 10-12 minutes, turning every few minutes, until they are crispy and browned on all sides. 3. Serve & Enjoy: Transfer to a serving bowl. Garnish with fresh parsley for a pop of color and freshness. Serve immediately while they’re hot and crispy! Pro Tips for Perfection Don’t Crowd the Pan: Give the potatoes space. If needed, cook in two batches. Patience is Key: Let that first side get truly crispy before you move them. Customize Your Flavor: Toss in minced garlic for the last 2 minutes of cooking, or finish with a sprinkle of grated Parmesan cheese. Serving Suggestions These potatoes are the ultimate versatile side! Serve them alongside: Weeknight Dinners: Grilled chicken, pan-seared fish, or juicy burgers. Brunch: With eggs, bacon, and avocado. Holiday Meals: A quicker alternative to traditional roasted potatoes. There you have it—restaurant-quality crispy roasted potatoes, made right on your stovetop. This simple, foolproof method is a game-changer for potato lovers. Give it a try tonight, and watch them disappear from the plate!