This one-pan method is the secret to perfect pan-roasted baby potatoes with velvety centers and caramelized, buttery exteriors. If your oven is tied up roasting a chicken breast, or it's too hot to have an oven on, try parboiling and roasting new potatoes on the stovetop. Ready in 35 minutes, making them perfect for busy weeknights.
The first potatoes of the season are something special. I strongly encourage everyone to find a local source for fresh baby potatoes. The first time I tasted a home-grown new potato was at my friend Jen’s house, and I could taste the difference.
Often harvested in early summer, they have delicate, thin skins, and taste so much creamier than the aged versions at the grocery store. However, their high water content makes roasting a challenge.
This is my favorite way to prepare fresh new potatoes from the garden, and it works with store-bought baby potatoes. You do have to watch them towards the end to make sure they don't burn, but oh my goodness, they are so good.
Whether you're serving pan-roasted potatoes with your Sunday roast, making Saturday morning brunch with soft-boiled eggs, or adding them to a weeknight dinner with bone-in pork chops and asparagus, these one-pan treasures prove that sometimes the simplest techniques yield the best results.
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Why You Will Love This Recipe
- No oven. No boiling. No deep frying.
- Parboiling and roasting with just one pan on your stovetop results in less clean-up.
- It's hands-off until the last 10 minutes, so you are free to tend to other parts of dinner.
Problems With Pan Roasting New Potatoes
- The flesh burns while waiting for the potatoes to soften. Reduce your burner to a lower heat setting. The little bit of water will soften the potatoes before you brown them.
- The potatoes don't brown, which can be caused by overcrowding and not having direct contact with the skillet. Once the water boils off, watch as the ghee browns the bottoms.
- Once they are finally brown, the potatoes are dehydrated with wrinkly skins, which is why we start with a little water to protect their creamy insides.
- The potatoes stick to the skillet, which can happen if you are using a cast-iron skillet that is losing its seasoning. Switch to a heavy non-stick skillet. Also, wait a couple more minutes for the Maillard reaction to occur. Once seared and caramelized, they will loosen from the skillet naturally.
Follow my steps below, and I'll walk you through how you can prevent these issues from happening.
Ingredients
You only need 2 staple ingredients to make amazing pan-roasted baby potatoes.
- Baby Potatoes: Also called new or wax potatoes. They work best because they have a creamy texture, hold their shape well after cooking, and do not need to be peeled. Look for smaller potatoes around 1-2 inches in diameter. Red new potatoes, fingerlings, or small Yukon Golds are all excellent choices.
- Ghee: This is my favorite oil to roast vegetables. Ghee is clarified butter, where butter is cooked to remove the water and strain the milk solids. You can find it in the baking aisle of your store. Ghee provides a crispier texture with a nutty, buttery, rich flavor.
See the recipe card below for ingredient measurements.
What To Look For When Buying Garden Potatoes
- Try to find a local potato farm near you, join a CSA, or look for them at your farmers' market.
- Ask the seller about the variety and where they were grown.
- If they still have dirt on them, even better to protect their delicate skin.
- Their thin skins can easily be rubbed off with your fingernail.
- They vary in size, but this pan-roasted cooking method works for all sizes.
- Store them in a cool, dark place like a basement.
- Be observant. I've seen potatoes sold at some farmers' markets that are the same kind sold at Walmart.
Equipment
Use a 12-inch heavy-bottomed skillet. If you have a cast-iron skillet that is seasoned well, use it. If not, I like my heavy, non-stick skillet from Home Goods.
How To Avoid Burnt Potatoes
Giving exact cooking times to pan-roast potatoes is tricky.
- Your pan may have a heavier bottom than mine.
- Your burner may run at a slightly different temperature.
- Each variety of potato will cook differently.
To avoid burnt potatoes, you may have to watch your potatoes the first time you pan roast them to know how much time you need in your situation. After uncovering the skillet, take a peek under a couple of potatoes after 2-3 minutes to see if they are releasing and golden. Adjust your burner up or down, if some potatoes are browning, but others need more time.
Step-by-Step Instructions
Step 1: Wash the potatoes and cut them into 1-inch pieces. Some potatoes might require multiple cuts.
Step 2: Place the potatoes in a heavy skillet. Add the kosher salt, pepper, and ghee to the potatoes. Use your hands or a spatula to mix the ingredients. To ensure they will brown, don't overcrowd the skillet and turn each potato piece so that the cut side is facing down.
Step 3: To protect their creamy insides, add a half cup of water to the skillet. Cover the skillet with aluminum foil.
Step 4: To parboil the potatoes, place the covered skillet over a burner set to medium heat. Cook for 15-20 minutes. You want them to soften with a little resistance when poked with a fork, but not fall apart.
Step 5: Remove the foil to confirm they have softened. If they remain hard, continue to cook covered, rechecking every 2-3 minutes. Do not move or stir the potatoes.
Turn the burner up to medium-high for 5-10 minutes to crisp them. Use a thin spatula to get underneath a couple of potatoes to see if they have browned to your liking. If they are sticking, they are not ready. Do not move them. Wait 2 minutes longer and recheck.
Step 6: When brown and crispy, flip the potatoes over to continue browning the other sides for about 5 more minutes. Remove the pan from the heat and taste to see if additional salt is needed. Serve warm.
Variations
- Woody herbs like thyme and/or rosemary would be a terrific addition if you remove the leaves from the stems, finely chop the leaves, and add them just before you flip the potatoes.
- Soft herbs like chives, parsley, and dill can be chopped and sprinkled on top at the end.
- You can also add a minced fresh garlic clove after you flip the potatoes. Any sooner, the garlic will burn and become bitter.
FAQ
Yes, they are the same potatoes. Some also refer to them as wax potatoes. All of them have thinner skins and a higher water content than a Russet potato.
Fully cooked potatoes can be reheated in a medium-high skillet with a touch of ghee or canola oil, though they're at their crispy best when freshly made.
Make sure your pan is hot enough, don't overcrowd the pan, and don't stir too frequently. The cut sides of the potatoes need to touch the bottom of the skillet.
You should be able to insert a fork or the tip of a knife into a piece relatively easily, yet feel some resistance. The potato should still hold its shape well.
Heavy-bottomed, non-stick pans or seasoned cast iron skillets work well. Wait a little longer and make sure the potatoes are golden-brown on the bottom before you attempt to flip them.
You can use canola, vegetable, grapeseed, or avocado oil as a substitute for ghee.
Did you try this recipe? Leave a comment and ⭐️ rating below to let us know how it turned out! Thanks for visiting!
📖 Recipe
Pan-Roasted Baby Potatoes
Equipment
- 12-inch heavy bottom skillet
Ingredients
- 20 ounces baby potatoes (red, gold, or fingerling)
- 1 teaspoon Diamond Crystal kosher salt
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoons ghee
- ½ cup water
Instructions
- Wash the potatoes and cut them into 1-inch pieces. Some potatoes might require multiple cuts.
- Place the potatoes in a heavy skillet. Add the kosher salt, pepper, and ghee to the potatoes. Use your hands or a spatula to mix the ingredients. Turn each potato piece so that the cut side is facing down.
- Add a half a cup of water to the skillet. Cover the skillet with aluminum foil.
- Place the covered skillet over a burner set to medium heat. Cook for 15-20 minutes.
- Remove the foil and pierce a potato with a fork to confirm they have softened. If still hard, continue to cook covered, rechecking every 3 minutes. Do not move or stir the potatoes.
- Turn the burner up to medium-high for 5-10 minutes to crisp them. Use a thin spatula to get underneath a couple of potatoes to see if they have browned to your liking. If they are sticking, they are not ready. Do not move them. Wait 2 minutes longer and recheck.
- When brown and crispy, flip the potatoes over to continue browning the other sides for about 5 more minutes. Remove the pan from the heat and taste to see if additional salt is needed. Serve warm.
Notes
-
- Woody herbs like thyme and/or rosemary would be a terrific addition. Remove the leaves from the stems, finely chop the leaves, and add them to the skillet just before you flip the potatoes.
- Soft herbs like chives, parsley, or dill can be chopped and sprinkled on top at the end.
- You can also add a minced fresh garlic clove after you flip the potatoes. Any sooner, the garlic will burn and become bitter.
Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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