Best Stove Top Potatoes Recipes

STOVE-TOP "ROASTED" RED POTATOES

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.

EASY STOVE TOP CANDIED SWEET POTATOES

Steps:

• Put all ingredients into a nice sized pot.
• Cover and bring to a boil.
• Reduce heat to a medium-low, stirring not to burn.
• Cook until nice and thick, about 45 minutes.
• They will get nice and thick as they cool down some.

STOVE-TOP SCALLOPED POTATOES

Steps:

• Combine potatoes with onion, salt and milk in heavy frypan.
• Simmer covered for 30 to 40 minutes or until potatoes are tender.
• Sprinkle cheese, cayenne and crumbs over top.
• Continue cooking uncovered for 15 to 20 minutes.

STOVE-TOP POTATOES

Steps:

• Place the potatoes in a skillet filled with water to cover. Add the oil and garlic, bring to a boil, and cook at a rolling boil until the water has evaporated, about 15 to 20 minutes. Cook the potatoes 2 to 3 minutes more, until the skins are seared and golden, stirring the potatoes with a wooden spoon once or twice.
• Divide among 4 plates and serve, sprinkled with parsley.

STOVE TOP POT ROAST WITH GRAVY, POTATOES AND CARROTS

Steps:

• Pour all seasoning in a small bowl and mix well. Season meat on both sides.
• Using a dutch oven heat oil then add meat and sear on all 4 sides approx 3-5 minutes on each side.
• Add beef broth, sliced garlic, onion and celery and bring to a boil. Reduce heat to between medium and medium low (on my stove it's around right between 4-5) keeping the liquid at a low boil. Cook for 2 hours. Add potatoes, carrots and Minute tapioca and cook an additional 1 1/2 hours stirring occasionally.
• Discard the onion and celery. Slice the meat and place on platter with potatoes and carrots and place gravy in gravy boat or bowl and serve.

STOVE TOP BABY RED POTATOES WITH BASIL, SHALLOTS AND GARLIC

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.

TOP OF STOVE FRIED CANDIED SWEET POTATOES

Steps:

• 1. Scrub, wash and peel potatoes, place in large bowl and cut into 1/2 inch slices across. Set aside.
• 2. Spray a large, heavy skillet with a non stick cooking spray. Add slices of potatoes and the 3/4 cup of water.
• 3. Bring to boil on Medium high, cap with the lid and turn burner down to low. Check occasionally about every 10 to 15 minutes, DO NOT STIR. May gently slide with a wooden spoon always replacing lid. When potatoes are tender, about 20 minutes or so, gently check with a fork. Add, butter, sugar and vanilla. About 1/2 cup of liquid should still remain in pan with potatoes. Recap with lid and simmer until sugar is melted, and butter and vanilla are incorporated with drippings.
• 4. The drippings should thicken allowing you to turn potatoes gently with a spatula, don't let them stick. When Juice is thick and cooked real low, remove from burner. Leave lid on potatoes for a few more minutes to allow more steaming. The potato slices should have taken on a candied appearance.

COUNTDOWN #10 STOVE TOP CANDIED SWEET POTATOES WITH CRUNCHY TOPPING

Steps:

• Place the sweet potatoes in a large pot. Add enough cold water to cover by 2 inches. Add a generous pint of salt and bring to a boil over medium-high heat. Cook until the potatoes are slightly soft but still hold their shape, 10 to 12 minutes. Strain and place back in the pot.
• Combine the chicken broth and brown sugar in a 10-inch skillet over medium heat and cook until reduced by half, about 5 minutes. Add 3 tablespoons of butter, pumpkin pie spice, a generous pinch of salt and pepper, and stir to combine. Add the cooked sweet potatoes and gently toss to coat. Cook until the liquid has reduced down and is a syrupy consistency and the sweet potatoes are tender, about 5 minutes, making sure to stir every minute.
• In a large bowl combine the corn cereal, pecans, maple syrup, and 2 tablespoons melted butter and stir until combined. Set aside.
• Top the sweet potatoes with an even layer of marshmallows and let cook for 3 minutes to allow them to melt a bit. Top with the crunchy topping. Reduce heat to low and cook until marshmallows are completely melted, about 2 minutes.

SOUTHWEST STOVE-TOP SCALLOPED POTATOES

Steps:

• Spread butter on bottom of 10 or 12-inch non-stick skillet, layer half the potato slices on bottom.
• Layer half the cheese, chiles, corn, flour, salt and pepper on potatoes.
• Repeat layers, ending with salt and pepper.
• Pour milk over all.
• Bring to simmer over high heat, reduce heat to medium-low, cover and cook until potato slices are tender, about 20 minutes.
• Uncover and cook 5 minutes longer.

TOP OF STOVE ROAST POTATOES AND ONIONS

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!

ALAINE'S TANGY STOVE TOP SWEET POTATOES

Steps:

• Peel and cube the sweet potatoes.
• Boil in water until tender, drain and rinse pot.
• Melt butter and marshmallows in pot on low heat, 45 seconds.
• Add ginger and stir. Turn off heat.
• Fold in potatoes until completely coated.
• Add yogurt, fold into potatoes.
• The result should be a little creamy, with large chunks of potatoes. Serve at room temperature.

STOVE-TOP SCALLOPED POTATOES (SKILLET)

Steps:

• melt butter in a large heavy skillet.
• whisk in flour.
• whisk in all of the milk.
• add salt and pepper to taste.
• heat to boiling until smooth and it starts to thicken.
• add cream cheese, stirring until smooth.
• add potatoes (and onion if using), cover and simmer until tender (about 20 minutes), stirring once in a while.
• stir in half of the cheese and sprinkle the rest on top.
• simmer uncovered until ready to serve.

STOVE TOP SMOKER POTATOES

Steps:

• Simply wash and cut baking potatoes in 1/2 to 3/4-inch slices, leaving
• the skin on. Place 1 tablespoon wood chips in the smoker.
• Fill up the rack with the potatoes and season to taste, cover then smoke
• for 45 minutes on medium heat, using 1 tablespoon oak or apple wood
• chips.

STOVE TOP SCALLOPED POTATOES

Steps:

• In a large saucepan, melt the butter. Add the onion and garlic and cook 5 minutes.
• Stir in the flour, salt, and garlic powder until a roux (thick paste) forms. Whisk in the milk.
• Bring to a boil and add the potatoes.
• Cook for 10-20 minutes or until the potatoes are done, stirring often (cooking time depends on thickness - test until done. Stirring often is highly recommended as the bottom of the pan may burn if not stirred often).
• Add the cheese and stir until melted. Serve warm.

STOVE-TOP POTATOES AU GRATIN

Steps:

• Melt butter in a 9 inch skillet.
• Layer potatoes, onions, salt and pepper.
• Pour milk over it and sprinkle with cheese.
• Begin cooking on medium heat until cover is very hot.
• Reduce to low and cook 25 minutes.
• Last 5 minutes set lid ajar to allow some steam to evaporate.

MARISA'S STOVE TOP POTATOES

Steps:

• 1. Heat 1/4 cup olive oil, 4 turns of the pan, in a cast-iron or other skillet over medium to medium-high heat. 2. Season potatoes with salt and pepper, and lightly brown for 10 minutes, turning occasionally. 3. Add onions, celery, pepper and garlic, and cook to soften, 10 minutes more. 4. Add tomato paste, stir, then add stock to loosen pan bits. Toss with a handful of parsley.

STOVE TOP POTATOES ANNA

Steps:

• Peel potatoes, cut into neat round slices, 1/4" thick. Drop them into a bowl of cold water so they don't turn brown. When all are done, drain slices and dry well. Pour 1/4 inch of oil or butter into pan, set over med. heat. Rapidly arrange an overlapping layer of potato slices in the pan, starting from the outside edge, making a circle and working your way into center. shaking pan gently to prevent sticking. Baste with butter or oil.Arrange a second layer over the first, and over this arrange a layer of cheese slices.Season the third layer of potatoes with salt, pepper, nutmeg. Continue filling the pan with layers of potatoes, cheese and seasonings and end with a layer of potatoes. When filled, shake the pan gently again and let cook 3-5 minutes over moderately high heat to be sure bottom is crusting. Then cover the pan and set over low heat for 45 minutes, or until potatoes are tender when pierced with small knife. Be sure heat is regulated so potatoes don't burn on bottom. Run a spatula all around the edge of pan and underneath the potatoes to loosen them; unmold onto a warm serving dish. If done somewhat in advance, cover potatoes loosely and keep in a warming oven .They must stay warm to retain their freshly cooked taste.