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Easy Stove top Roast Potatoes!

Recipe on how to roast potatoes in a pot

Are you a fan of potatoes? Do you ever crave roasted potatoes but don’t want to turn on the oven? Look no further than this easy and delicious recipe for easy stove top roasted potatoes!

This innovative way to cook spuds for your evening meals will save you both time and energy. To start, you’ll need a pot with a reasonably heavy base and a well-fitting lid to keep the steam inside and cook the potatoes through. Don’t worry if your pan doesn’t have a good lid; I have a solution for that too – keep reading!

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Now, which type of potatoes should you use?

Ideally, small roasting varieties work best, but in a pinch, any small potatoes will do. If your potatoes are too big, simply cut them up into small pieces. While whole potatoes work better, cut potatoes will still taste delicious. To ensure they cook evenly, try to cut them into similar sizes, as shown in the image below.

Several varieties of raw baby potatoes in a WOLL pot.
Raw baby potatoes in a pot

What do you need to know?

Ensuring that the potatoes are all the same size is key to making stove top roast potatoes. It’s best to use smaller potatoes rather than larger ones, but of course, you can use whichever type you prefer. I’m just showcasing the colourful variety our local vegetable shop had available, including the nutrient-rich purple congo variety.

In the pot, we’re aiming for a gentle medium heat that will allow the potatoes to develop a beautiful golden brown colour on the base. Keeping the lid on throughout the cooking process allows them to steam through quickly and easily.

While I sometimes cook other vegetables in the same pot, like carrots, parsnips, and the like, I recommend getting the hang of cooking potatoes first. Other hard root vegetables can be added at the same time as the potatoes, provided they’re of equal size. For faster-cooking vegetables, you can add them halfway through the cooking process. You can even add broccoli or beans at the appropriate time, but not at the start. Once you’ve mastered cooking potatoes, feel free to experiment and see what other vegetables work well together in the pot.

Potatoes in a WOLL pot with the lid on.
Baby potatoes cooking in a pot

When making these stovetop roast potatoes, it’s best to use pots with thicker bases as they conduct heat more evenly. While they may be more expensive, investing in a high-quality pot is worth it in the long run. However, you can always keep an eye out for specials or discounts.

If the lid of your pot doesn’t fit tightly, you can still use it by wrapping tin foil around the rim to close up any gaps. Simply take a strip of tin foil and fold it over the rim of your lid all the way around the edge. Voila! Your pot is ready to use.

Ingredients used

  • Olive oil and butter. I use both for flavour and texture. I prefer unsalted butter; in fact that’s all I use for cooking and baking. This gives me control over what salt I’m adding
  • Potatoes any little roasting, preferably not new potatoes, because they don’t brown as well, but they’ll still work. New potatoes are still quite wet; they haven’t had a chance to dry out much. They’ll still steam up and cook through, but the browning is more difficult.
  • Flaked Salt – is lovely to use. I use Pink Murry Vally Salt Flakes. I don’t tend to use table salt anymore. I suggest buying a brand that is readily available to you and using just that for a while. You’ll get the hang of how salty it is and how much to use.
  • Herbs – So I haven’t added them to the recipe but you know if you add a fresh stick of rosemary or thyme to the top. YUM

What are you going to serve them with?

Recipe on how to roast potatoes in a pot

Stove top Roast Potatoes

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becs-table.com.au
These stove top roast potatoes couldn't be easier. Give them a try you'll be glad you did.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Difficulty Easy
Course Side Dish
Cuisine Australian
Servings 6
Method Stove top

Equipment

  • Pot with a lid

Ingredients
  

  • 30 gm olive oil
  • 80 gm butter I prefer unsalted
  • 1 kg Potatoes any little roasting see notes
  • 1 heaped tsp of Flaked Salt

Instructions
 

  • To cook the potatoes, start by heating a pot over medium heat on your stove. Once the pot is hot, add olive oil and butter. When the butter begins to foam, add the potatoes and sprinkle them with salt. Cover the pot with a lid and let it cook for 25 minutes.
  • While cooking, pick up the pot and give it a gentle shake every 5-8 minutes, but make sure not to lift the lid. This will prevent the potatoes from sticking to the base of the pot.
  • After 25 minutes, remove the lid and check the potatoes' doneness with a knife. If they need a little more time, cover the pot again and let them cook for a few more minutes.

Notes

I use a WOLL pot and because of the base and the non-stick surface, I only need to give it a shake at the 10-minute mark.
Once you get your timing right on your stove with the pot you’ve chosen you’ll be able to make these as I do with one check.

Roast potatoes in a pot, no oven needed, all done and dusted in 20 – 25 minutes.  Wooot!

4 Comments

    1. I do use a nonstick pan but I have done it in a stainless pot with a heavy base as well. You just have to make sure you do it slowly and don’t turn the heat up too feirce. Also, they won’t stick if you don’t open the lid. The steam created inside the pot will help. Just leave the lid on and shake 1/2 way through, and you’ll have lovely golden spuds. Read all my tips. You’ll see what I mean.

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