Stove Top Roasted Red Potatoes
Elevate your side dish game with these irresistibly crispy Stove Top Roasted Red Potatoes, bursting with flavor and ready in just 30 minutes! Perfectly golden on the outside and tender on the inside, these red potatoes are sautéed in a luscious blend of olive oil and butter, infused with garlic, fresh rosemary, and a hint of smoky paprika. A touch of steaming ensures they’re cooked to perfection, while a final crisping step adds that irresistible crunch. This recipe is made entirely on the stovetop—no need to turn on the oven—making it a convenient option for quick weeknight meals or an elegant dinner party side. Top with fresh parsley for a vibrant finish and serve these savory potatoes alongside your favorite proteins for a crowd-pleasing dish that everyone will love! Keywords: Stove Top Roasted Red Potatoes, crispy red potatoes, garlic rosemary potatoes, quick potato recipe.
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Recipe Information
Ingredients
- 1 lb small red potatoes
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 2 cloves garlic cloves
- 1 tsp fresh rosemary
- 0.5 tsp paprika
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 0.25 cup water
- 1 tbsp parsley (optional, for garnish)
Instructions
Wash the red potatoes thoroughly and pat them dry. Cut each potato into quarters or into smaller bite-sized pieces, depending on your preference.
Peel and mince the garlic cloves, and finely chop the fresh rosemary.
Heat a large non-stick skillet over medium heat. Add the olive oil and butter, allowing the butter to melt and combine with the oil.
Once the oil is hot, carefully add the quartered red potatoes in a single layer, cut-side down. Let them cook undisturbed for 3-4 minutes until the bottoms develop a golden-brown crust.
Flip the potatoes using tongs or a spatula, ensuring most sides get contact with the pan. Add the minced garlic and fresh rosemary, stirring gently to avoid burning the garlic.
Sprinkle the potatoes with paprika, kosher salt, and black pepper. Stir to coat evenly.
Pour in the water, then cover the skillet with a lid. Reduce the heat to medium-low and allow the potatoes to steam for about 8-10 minutes, or until tender when pierced with a fork.
Remove the lid and increase the heat to medium-high. Cook for an additional 2-3 minutes to evaporate any excess water and re-crisp the potatoes.
Taste and adjust seasoning, if needed. Transfer the roasted potatoes to a serving dish and garnish with chopped parsley, if desired.
Serve immediately and enjoy your Stove Top Roasted Red Potatoes!
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 347 mg | 15% | |
| Total Carbohydrate | 76.2 g | 28% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 5.6 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 2128 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
