18 Delicious Stove Top Potato Recipes Easy to Make

Craving something hearty and satisfying without spending hours in the kitchen? You’re in luck! Our roundup of 18 Delicious Stove Top Potato Recipes Easy to Make is here to rescue your meal plans. From cozy comfort classics to quick weeknight dinners, these spud-tacular dishes promise to delight your taste buds and simplify your cooking routine. Dive in and discover your next potato obsession!

Crispy Stove Top Hash Browns

Ready to transform your breakfast game with a dish that’s both simple and satisfying? Crispy Stove Top Hash Browns are the perfect way to start your day, offering a golden, crunchy exterior with a tender inside. Follow these steps to achieve hash brown perfection.

Ingredients

• 2 large russet potatoes, peeled and grated (about 2 cups)
• 2 tablespoons rich extra virgin olive oil
• 1 tablespoon unsalted butter
• 1/2 teaspoon finely ground sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder

Instructions

1. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial for achieving crispiness.
2. Heat a large non-stick skillet over medium-high heat (375°F) and add the olive oil and butter, swirling to coat the pan evenly.
3. Spread the grated potatoes in an even layer in the skillet, pressing down lightly with a spatula. Cook undisturbed for 5 minutes to allow the bottom to become golden and crispy.
4. Carefully flip the hash browns in sections, then cook for another 5 minutes until the other side is equally golden and crispy. Tip: Resist the urge to stir too early to ensure a good crust forms.
5. Season with sea salt, black pepper, and garlic powder, then cook for an additional minute to let the flavors meld.
6. Transfer the hash browns to a plate lined with paper towels to drain any excess oil. Tip: For extra crispiness, let them sit for a minute before serving.

You’ll love the contrast between the crispy edges and the soft, fluffy interior of these hash browns. Try serving them alongside a dollop of sour cream and a sprinkle of chives for an extra touch of indulgence.

Garlic Butter Stove Top Potatoes

Sometimes, the simplest dishes bring the most comfort, and these Garlic Butter Stove Top Potatoes are no exception. Perfectly crispy on the outside and tender on the inside, they’re a versatile side that pairs beautifully with almost any meal.

Ingredients

• 1.5 lbs of small, waxy potatoes (like Yukon Gold), halved
• 3 tablespoons of unsalted butter, melted
• 2 tablespoons of rich extra virgin olive oil
• 4 cloves of garlic, minced
• 1 teaspoon of finely ground black pepper
• 1 teaspoon of sea salt
• 2 tablespoons of fresh parsley, finely chopped

Instructions

1. In a large skillet, heat the olive oil over medium heat until shimmering, about 2 minutes.
2. Add the halved potatoes to the skillet, cut side down, ensuring they’re in a single layer for even cooking.
3. Cook the potatoes undisturbed for 5 minutes, or until the cut sides develop a golden-brown crust.
4. Flip the potatoes and continue cooking for another 5 minutes, adjusting the heat if necessary to prevent burning.
5. Add the minced garlic, melted butter, salt, and pepper to the skillet, stirring gently to coat the potatoes evenly.
6. Cover the skillet with a lid and reduce the heat to low. Let the potatoes cook for an additional 10 minutes, or until fork-tender.
7. Sprinkle the chopped parsley over the potatoes and toss lightly before serving.

Absolutely irresistible, these potatoes boast a buttery, garlicky flavor with a hint of freshness from the parsley. Serve them alongside a juicy steak or as part of a hearty breakfast for a satisfying meal.

Stove Top Scalloped Potatoes

Ready to elevate your side dish game with a comforting classic? Stove Top Scalloped Potatoes are a creamy, dreamy delight that’s simpler to make than you might think, and I’ll guide you through each step to ensure perfection.

Ingredients

• 2 pounds of russet potatoes, thinly sliced to 1/8-inch thickness
• 3 tablespoons of unsalted butter, rich and creamy
• 1 small yellow onion, finely diced for a subtle sweetness
• 2 cloves of garlic, minced to release their aromatic punch
• 1 1/2 cups of whole milk, for a lusciously creamy sauce
• 1/2 cup of heavy cream, adding decadent richness
• 1 teaspoon of kosher salt, for balanced seasoning
• 1/4 teaspoon of freshly ground black pepper, for a slight kick
• 1 cup of sharp cheddar cheese, freshly grated for melt-in-your-mouth goodness

Instructions

1. In a large skillet over medium heat, melt the unsalted butter until it’s frothy and fragrant.
2. Add the finely diced yellow onion to the skillet, sautéing until translucent, about 3 minutes, to build a flavor base.
3. Stir in the minced garlic and cook for just 30 seconds to avoid bitterness, releasing its aroma.
4. Layer the thinly sliced russet potatoes in the skillet, arranging them slightly overlapping for even cooking.
5. Pour the whole milk and heavy cream over the potatoes, ensuring they’re fully submerged for uniform creaminess.
6. Season with kosher salt and freshly ground black pepper, then bring the mixture to a gentle simmer.
7. Reduce the heat to low, cover the skillet, and let the potatoes cook for 20 minutes, or until they’re tender when pierced with a fork.
8. Sprinkle the freshly grated sharp cheddar cheese over the top, then cover again for 2 minutes, just until the cheese melts into a velvety layer.
9. Remove from heat and let stand for 5 minutes to thicken the sauce slightly before serving.

Offering a harmonious blend of creamy, cheesy, and tender textures, these Stove Top Scalloped Potatoes are a testament to comfort food at its finest. Serve them alongside a crisp green salad or as the star of your next brunch spread for a dish that’s sure to impress.

Herbed Stove Top Potato Wedges

On a bustling weeknight or a lazy weekend, these Herbed Stove Top Potato Wedges are your ticket to a satisfying side dish that’s both easy to make and bursting with flavor. Let’s walk through the process together, ensuring you end up with perfectly crispy, herb-infused wedges every time.

Ingredients

• 2 large russet potatoes, scrubbed and cut into 1-inch wedges
• 3 tablespoons rich extra virgin olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon finely ground black pepper
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves

Instructions

1. Place the potato wedges in a large bowl and cover them with cold water. Let them soak for 30 minutes to remove excess starch, which helps achieve a crispier texture.
2. Drain the potatoes and pat them dry thoroughly with a clean kitchen towel. Moisture is the enemy of crispiness, so take your time here.
3. Heat the olive oil in a large skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
4. Add the potato wedges to the skillet in a single layer, working in batches if necessary to avoid overcrowding. This ensures each wedge gets perfectly golden.
5. Sprinkle the garlic powder, smoked paprika, sea salt, and black pepper evenly over the potatoes. Stir gently to coat each wedge with the spices and oil.
6. Cook the wedges for about 5 minutes on each side, or until they develop a deep golden crust and are tender when pierced with a fork.
7. During the last minute of cooking, sprinkle the fresh rosemary and thyme over the wedges, stirring gently to distribute the herbs without breaking the potatoes.
8. Remove the skillet from the heat and let the wedges sit for a minute to crisp up further before serving.

Kick back and enjoy these Herbed Stove Top Potato Wedges, where the crispy exterior gives way to a fluffy, tender interior, all wrapped up in the aromatic embrace of rosemary and thyme. Serve them alongside a creamy aioli or your favorite burger for a meal that’s sure to impress.

Stove Top Potato and Onion Skillet

Cooking up a comforting dish doesn’t have to be complicated, and this Stove Top Potato and Onion Skillet is proof of that. Perfect for beginners, this recipe walks you through each step to create a hearty, flavorful dish that’s sure to please.

Ingredients

• 2 large russet potatoes, peeled and thinly sliced into 1/4-inch rounds
• 1 medium yellow onion, thinly sliced into half-moons
• 3 tablespoons rich extra virgin olive oil
• 1 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt
• 1 tablespoon fresh rosemary, finely chopped

Instructions

1. Heat a large skillet over medium heat and add 3 tablespoons of rich extra virgin olive oil, allowing it to warm for about 1 minute until shimmering.
2. Add the thinly sliced yellow onion to the skillet, sautéing for 3-4 minutes until they become translucent and slightly golden at the edges.
3. Layer the thinly sliced russet potatoes over the onions, arranging them in a single layer as much as possible for even cooking.
4. Sprinkle 1/2 teaspoon sea salt and 1 teaspoon finely ground black pepper evenly over the potatoes, followed by 1 tablespoon of finely chopped fresh rosemary.
5. Cover the skillet with a lid, reduce the heat to medium-low, and cook for 15 minutes without stirring to allow the bottom layer to become crispy and golden.
6. After 15 minutes, remove the lid and carefully flip the potatoes using a spatula, cooking for an additional 10 minutes uncovered until the other side is crispy and the potatoes are tender throughout.
7. Remove from heat and let the skillet sit for 2 minutes before serving to allow the flavors to meld together beautifully.

Perfectly crispy on the outside and tender on the inside, this skillet dish offers a delightful contrast of textures with the aromatic flavor of rosemary shining through. Serve it alongside a sunny-side-up egg for a complete meal or enjoy it as a savory side to your favorite protein.

Spicy Stove Top Potato Curry

Here’s a simple yet flavorful dish that brings warmth and spice to your table, perfect for those who love a bit of heat with their comfort food. Let’s dive into making this Spicy Stove Top Potato Curry, a dish that’s as satisfying to cook as it is to eat.

Ingredients

• 2 cups diced Yukon Gold potatoes, skin-on for texture
• 1 tbsp freshly grated ginger, for a zesty kick
• 2 cloves garlic, minced to release their aromatic oils
• 1 tbsp high-quality curry powder, for depth of flavor
• 1/2 tsp crushed red pepper flakes, for adjustable heat
• 1 cup coconut milk, full-fat for creaminess
• 1 tbsp vegetable oil, for a neutral cooking base
• 1/2 cup diced onion, for a sweet foundation
• 1/2 tsp salt, to enhance all the flavors

Instructions

1. Heat the vegetable oil in a large skillet over medium heat until it shimmers, about 1 minute.
2. Add the diced onion and sauté until translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Sprinkle the curry powder and red pepper flakes over the onions, stirring to coat and toast the spices for 30 seconds.
5. Add the diced potatoes to the skillet, tossing to evenly distribute the spice mixture.
6. Pour in the coconut milk and add the salt, stirring to combine all ingredients.
7. Bring the mixture to a simmer, then reduce the heat to low, covering the skillet with a lid.
8. Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork, stirring occasionally.
9. Once the potatoes are cooked, remove the skillet from the heat and let it sit covered for 5 minutes to thicken the sauce.

Perfectly spiced and wonderfully creamy, this potato curry pairs beautifully with steamed rice or warm naan for soaking up the flavorful sauce. The potatoes should be tender but hold their shape, offering a satisfying bite amidst the rich, spicy sauce.

Stove Top Mashed Potatoes with Garlic

Believe it or not, achieving creamy, flavorful mashed potatoes doesn’t require any fancy equipment or hours of prep. This stove top version with garlic is a game-changer for weeknight dinners.

Ingredients

• 2 pounds of russet potatoes, peeled and quartered
• 4 cloves of garlic, minced
• 1/2 cup of whole milk, warmed
• 4 tablespoons of unsalted butter, softened
• 1 teaspoon of sea salt
• 1/2 teaspoon of freshly ground black pepper

Instructions

1. Place the quartered potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
3. While the potatoes cook, melt the butter in a small saucepan over low heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant. Tip: Avoid browning the garlic to keep its flavor sweet and mellow.
4. Drain the potatoes well and return them to the pot. Mash them with a potato masher until smooth.
5. Gradually add the warm milk, garlic butter, salt, and pepper to the potatoes, stirring continuously until fully incorporated. Tip: Warming the milk prevents the potatoes from becoming gluey.
6. For extra creaminess, beat the mashed potatoes with a wooden spoon for an additional minute. Tip: Over-mashing can make the potatoes gummy, so stop once they’re smooth.

Yielding velvety smooth potatoes with a punch of garlic, this dish pairs beautifully with roasted meats or can be topped with chives and a dollop of sour cream for an extra layer of flavor.

Stove Top Potato Pancakes

Every home cook needs a reliable, delicious recipe for potato pancakes, and this stove top version is just that. Easy to make with simple ingredients, these pancakes are crispy on the outside, tender on the inside, and utterly satisfying.

Ingredients

• 2 cups peeled and grated russet potatoes, tightly packed
• 1 large farm-fresh egg, lightly beaten
• 2 tablespoons all-purpose flour
• 1/2 teaspoon finely ground sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons rich extra virgin olive oil
• 1 tablespoon unsalted butter

Instructions

1. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial for achieving crispy pancakes.
2. In a large mixing bowl, combine the dried potatoes, beaten egg, flour, sea salt, and black pepper. Mix until all ingredients are evenly distributed.
3. Heat the olive oil and butter in a large non-stick skillet over medium heat until the butter is melted and the mixture is hot but not smoking.
4. For each pancake, drop 1/4 cup of the potato mixture into the skillet, flattening slightly with the back of a spoon. Cook in batches to avoid overcrowding.
5. Cook for 3-4 minutes on the first side, or until golden brown and crispy. Flip carefully and cook for another 3-4 minutes on the second side.
6. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. Repeat with the remaining mixture, adding more oil and butter to the skillet as needed.
7. Serve immediately for the best texture and flavor. These pancakes are delicious with a dollop of sour cream or applesauce on the side.

These stove top potato pancakes boast a delightful contrast of textures—crispy edges with a soft, fluffy center. Their savory flavor pairs wonderfully with a variety of toppings, making them a versatile dish for any meal. Try serving them alongside a fresh green salad for a light, satisfying dinner.

Cheesy Stove Top Potato Casserole

Mastering the art of comfort food starts with this Cheesy Stove Top Potato Casserole, a dish that combines simplicity with decadent flavors. Perfect for beginners, this recipe walks you through each step to ensure a deliciously creamy and cheesy outcome every time.

Ingredients

• 2 cups peeled and diced Yukon Gold potatoes, for their buttery texture
• 1 cup shredded sharp cheddar cheese, for a bold flavor
• 1/2 cup heavy cream, to add richness
• 2 tbsp unsalted butter, for sautéing
• 1/4 cup finely chopped yellow onion, for a slight sweetness
• 1 tsp garlic powder, for depth
• 1/2 tsp salt, to enhance flavors
• 1/4 tsp freshly ground black pepper, for a bit of spice

Instructions

1. In a large skillet over medium heat, melt the unsalted butter until it’s bubbly but not browned.
2. Add the finely chopped yellow onion to the skillet, sautéing until translucent, about 3 minutes, to release its sweetness.
3. Stir in the peeled and diced Yukon Gold potatoes, coating them evenly with the butter and onion mixture.
4. Pour in the heavy cream, ensuring it covers the potatoes evenly, then sprinkle the garlic powder, salt, and freshly ground black pepper over the top.
5. Cover the skillet with a lid, reduce the heat to low, and let simmer for 15 minutes, or until the potatoes are tender when pierced with a fork.
6. Remove the lid, sprinkle the shredded sharp cheddar cheese over the potatoes, and cover again for 2 minutes, just until the cheese is melted.
7. Give the casserole a gentle stir to mix the melted cheese throughout, creating a creamy sauce.

The Cheesy Stove Top Potato Casserole emerges with a velvety texture, where the potatoes are perfectly tender and enveloped in a rich, cheesy sauce. Serve it straight from the skillet for a rustic presentation, or garnish with chopped chives for a pop of color and freshness.

Stove Top Potato and Spinach Saute

Gathering around the stove to whip up a quick, nutritious dish is one of life’s simple pleasures, and this Stove Top Potato and Spinach Saute is no exception. Perfect for beginners, this recipe guides you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 2 medium russet potatoes, peeled and diced into 1/2-inch cubes
• 2 tablespoons rich extra virgin olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 4 cups fresh baby spinach, loosely packed
• 1/2 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt

Instructions

1. Heat the olive oil in a large skillet over medium heat (350°F) until shimmering, about 2 minutes.
2. Add the diced potatoes to the skillet, spreading them out in a single layer. Cook for 10 minutes, stirring occasionally, until they start to golden.
3. Tip: For even cooking, resist the urge to stir the potatoes too frequently.
4. Add the chopped onion to the skillet. Cook for 5 minutes, until the onion becomes translucent.
5. Stir in the minced garlic and cook for 1 minute, until fragrant.
6. Tip: Garlic burns easily, so keep an eye on it and stir constantly.
7. Add the baby spinach to the skillet in batches, allowing each batch to wilt slightly before adding more.
8. Season with sea salt and black pepper, then stir to combine all ingredients evenly.
9. Tip: Taste a piece of potato to check if it’s tender and adjust seasoning if necessary.
10. Cook for an additional 2 minutes, until the spinach is fully wilted and the potatoes are tender.

Finished with a sprinkle of fresh herbs, this saute offers a delightful contrast between the crispy potatoes and the tender spinach. Serve it alongside a poached egg for a hearty breakfast or as a side dish to grilled chicken for a satisfying dinner.

Stove Top Potato Soup with Bacon

Zesty and comforting, this Stove Top Potato Soup with Bacon is a hearty dish perfect for any season. Let’s dive into making this creamy, flavorful soup that’s sure to warm your soul.

Ingredients

• 6 slices of thick-cut bacon, chopped into 1/2-inch pieces
• 1 large yellow onion, finely diced
• 3 cloves of garlic, minced
• 4 medium russet potatoes, peeled and diced into 1/2-inch cubes
• 4 cups of chicken stock, rich and flavorful
• 1 cup of heavy cream, velvety and smooth
• 2 tablespoons of unsalted butter
• 1 teaspoon of kosher salt
• 1/2 teaspoon of freshly ground black pepper
• 1/4 cup of fresh chives, finely chopped for garnish

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
2. In the same pot, add the diced onion to the bacon fat and cook until translucent, about 3 minutes. Tip: Stir occasionally to prevent burning.
3. Add the minced garlic and cook for 1 minute until fragrant. Tip: Garlic burns easily, so keep the heat medium.
4. Stir in the diced potatoes, chicken stock, salt, and pepper. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes, or until potatoes are tender.
5. Using a potato masher, lightly mash the potatoes in the pot to thicken the soup. Tip: Leave some chunks for texture.
6. Stir in the heavy cream and butter until fully incorporated. Simmer for an additional 5 minutes.
7. Serve hot, garnished with the reserved bacon and fresh chives.

Amazingly creamy with a smoky bacon flavor, this soup pairs wonderfully with crusty bread for dipping. The chunks of potato offer a satisfying bite, making it a fulfilling meal on its own.

Stove Top Roasted Potatoes with Rosemary

Creating perfectly crispy yet tender stove top roasted potatoes with rosemary is simpler than you might think, and it’s a fantastic way to elevate your everyday meals. Let’s walk through the process together, ensuring you achieve golden, flavorful potatoes every time.

Ingredients

• 1.5 lbs of Yukon Gold potatoes, washed and diced into 1-inch cubes
• 3 tablespoons of rich extra virgin olive oil
• 1 tablespoon of fresh rosemary, finely chopped
• 1 teaspoon of coarse sea salt
• 1/2 teaspoon of freshly ground black pepper

Instructions

1. Heat a large, heavy-bottomed skillet over medium heat for 2 minutes to ensure even cooking.
2. Add the rich extra virgin olive oil to the skillet, swirling to coat the bottom evenly.
3. Carefully place the diced Yukon Gold potatoes in the skillet, spreading them out in a single layer for optimal browning.
4. Sprinkle the coarse sea salt and freshly ground black pepper over the potatoes, tossing gently to coat.
5. Cover the skillet with a lid, reduce the heat to medium-low, and cook for 10 minutes, allowing the potatoes to steam and become tender.
6. Remove the lid, increase the heat to medium-high, and add the finely chopped fresh rosemary, stirring to distribute evenly.
7. Continue cooking uncovered for another 5-7 minutes, stirring occasionally, until the potatoes are golden brown and crispy on all sides.
8. Tip: For extra crispiness, resist the urge to stir too frequently. Let the potatoes sit undisturbed for a few minutes between stirs.
9. Tip: If the potatoes are sticking, add a splash more olive oil to the skillet.
10. Tip: Taste a potato piece for seasoning adjustments before serving, adding more salt or pepper if needed.

Enjoy these stove top roasted potatoes with rosemary as a side to your favorite protein, or top with a fried egg for a hearty breakfast. The crispy exterior and fluffy interior, paired with the aromatic rosemary, make this dish a versatile and satisfying choice.

Stove Top Potato and Egg Scramble

Zero in on a breakfast that’s both hearty and simple with this Stove Top Potato and Egg Scramble. Perfect for those mornings when you need something satisfying yet straightforward, this dish combines the earthy goodness of potatoes with the rich comfort of eggs.

Ingredients

• 2 medium russet potatoes, peeled and diced into 1/2-inch cubes
• 4 large farm-fresh eggs
• 2 tbsp rich extra virgin olive oil
• 1/4 cup finely diced yellow onion
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/4 tsp smoked paprika

Instructions

1. Heat 2 tbsp of rich extra virgin olive oil in a large non-stick skillet over medium heat (350°F) until shimmering.
2. Add 1/4 cup finely diced yellow onion to the skillet, sautéing for 2 minutes until translucent.
3. Introduce 2 medium russet potatoes, peeled and diced into 1/2-inch cubes, to the skillet. Spread them evenly and let cook undisturbed for 5 minutes to achieve a golden crust.
4. Flip the potatoes, then sprinkle with 1/2 tsp sea salt, 1/2 tsp finely ground black pepper, and 1/4 tsp smoked paprika. Stir to combine and cook for another 5 minutes until potatoes are tender.
5. Crack 4 large farm-fresh eggs directly over the potatoes. Gently scramble the eggs with the potatoes, cooking for 3 minutes or until the eggs are fully set but still moist.
6. Remove from heat and let sit for 1 minute to allow flavors to meld.

Now, this scramble boasts a delightful contrast between the crispy potatoes and soft, fluffy eggs, with a smoky undertone from the paprika. Serve it straight from the skillet for a rustic presentation, or alongside toasted artisan bread for a complete meal.

Stove Top Potato Gratin

Let’s dive into creating a comforting and creamy Stove Top Potato Gratin, perfect for those evenings when you crave something hearty yet straightforward. This dish layers thinly sliced potatoes with a rich, cheesy sauce, all cooked to perfection on your stovetop for a hassle-free alternative to the traditional oven-baked version.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced to 1/8 inch thickness
• 1 cup heavy cream, velvety and rich
• 1 cup whole milk, fresh and creamy
• 1 cup Gruyère cheese, freshly grated for optimal meltiness
• 2 tbsp unsalted butter, for a silky base
• 2 cloves garlic, minced to release aromatic flavors
• 1 tsp kosher salt, for seasoning
• 1/2 tsp freshly ground black pepper, for a subtle kick
• 1/4 tsp freshly grated nutmeg, for a warm, nutty undertone

Instructions

1. In a large, heavy-bottomed skillet over medium heat, melt the unsalted butter until it’s frothy and fragrant, about 1 minute.
2. Add the minced garlic to the skillet, sautéing until it’s golden and aromatic, roughly 30 seconds, being careful not to burn it.
3. Layer the thinly sliced Yukon Gold potatoes evenly in the skillet, seasoning each layer with a pinch of kosher salt, black pepper, and a sprinkle of nutmeg.
4. Pour the heavy cream and whole milk over the potatoes, ensuring they’re fully submerged for even cooking.
5. Bring the mixture to a gentle simmer over medium-low heat, then cover the skillet. Cook for 20 minutes, stirring occasionally to prevent sticking.
6. After 20 minutes, sprinkle the freshly grated Gruyère cheese evenly over the top. Cover again and cook for an additional 5 minutes, or until the cheese is melted and bubbly.
7. Remove the skillet from the heat and let it sit, covered, for 5 minutes to allow the sauce to thicken slightly.

This Stove Top Potato Gratin emerges with a luxuriously creamy texture and a golden, cheesy crust that’s irresistible. The layers of potato soak up the rich, garlic-infused cream, while the Gruyère adds a depth of flavor that’s both nutty and slightly sweet. Serve it straight from the skillet for a rustic presentation, or garnish with fresh herbs for a pop of color and freshness.

Stove Top Potato and Sausage Skillet

Mastering a hearty and flavorful skillet dish is easier than you think, especially when it involves the comforting combination of potatoes and sausage. This step-by-step guide will walk you through creating a delicious Stove Top Potato and Sausage Skillet that’s perfect for any meal of the day.

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 4 medium Yukon Gold potatoes, diced into 1/2-inch cubes
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/2 cup shredded sharp cheddar cheese
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the sliced sausage to the skillet, cooking until lightly browned on both sides, approximately 4 minutes per side. Tip: Avoid overcrowding the skillet to ensure even browning.
3. Remove the sausage from the skillet and set aside, leaving the drippings in the pan for added flavor.
4. In the same skillet, add the diced potatoes, spreading them out in an even layer. Cook undisturbed for 5 minutes to allow a golden crust to form. Tip: Resist the urge to stir too often for the best texture.
5. Add the chopped onion and minced garlic to the skillet, stirring to combine with the potatoes. Cook for another 5 minutes, or until the onions are translucent and the potatoes are tender.
6. Return the sausage to the skillet, mixing well with the potato and onion mixture. Season with sea salt and black pepper, stirring to distribute evenly.
7. Sprinkle the shredded cheddar cheese over the top, covering the skillet with a lid for 2 minutes to allow the cheese to melt.
8. Garnish with fresh parsley before serving. Tip: For a crispy cheese topping, broil the skillet for an additional 2 minutes before garnishing.

Let this skillet delight you with its crispy potatoes, savory sausage, and melted cheese, creating a perfect balance of textures and flavors. Serve it straight from the skillet for a rustic presentation, or pair it with a crisp green salad for a complete meal.

Stove Top Sweet Potato Hash

Zesty mornings call for a hearty breakfast, and this Stove Top Sweet Potato Hash is just the dish to start your day with a burst of flavor and nutrition. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome.

Ingredients

• 2 cups peeled and diced sweet potatoes (about 1/2-inch cubes)
• 1 tablespoon rich extra virgin olive oil
• 1/2 cup diced yellow onion (finely chopped)
• 1/2 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt
• 2 farm-fresh eggs
• 1 tablespoon unsalted butter
• 1/4 cup chopped fresh parsley (for garnish)

Instructions

1. Heat the olive oil in a large skillet over medium heat (350°F) until shimmering, about 2 minutes.
2. Add the diced sweet potatoes to the skillet, spreading them out in a single layer to ensure even cooking.
3. Cook the sweet potatoes for 5 minutes without stirring to allow them to develop a golden crust, then stir and continue cooking for another 5 minutes.
4. Add the diced yellow onion to the skillet, stirring to combine with the sweet potatoes. Cook for 3 minutes until the onions are translucent.
5. Season the hash with black pepper and sea salt, stirring to distribute the seasonings evenly.
6. Create two wells in the hash with the back of a spoon and crack an egg into each well. Cover the skillet and cook for 5 minutes, or until the eggs are set to your liking.
7. Remove the skillet from heat and dot the top of the hash with unsalted butter, allowing it to melt slightly.
8. Garnish with chopped fresh parsley before serving.

Rich in flavors and textures, this sweet potato hash offers a delightful contrast between the crispy edges of the potatoes and the creamy yolks of the eggs. Serve it straight from the skillet for a rustic presentation, or plate it with a side of avocado slices for an extra touch of creaminess.

Stove Top Potato and Green Bean Medley

Ready to whip up a simple yet flavorful side dish that’s perfect for any meal? This Stove Top Potato and Green Bean Medley combines tender potatoes and crisp green beans with aromatic herbs for a dish that’s as nutritious as it is delicious.

Ingredients

• 1 lb small red potatoes, halved (about 2 cups)
• 1 lb fresh green beans, trimmed and cut into 2-inch pieces
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves

Instructions

1. Heat the olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add the halved potatoes to the skillet, arranging them cut-side down for maximum browning. Cook for 5 minutes without stirring to allow a golden crust to form.
3. Flip the potatoes and add the green beans, garlic, black pepper, and sea salt to the skillet. Stir gently to combine.
4. Cover the skillet and reduce the heat to low (250°F). Let the vegetables steam for 10 minutes, or until the potatoes are fork-tender.
5. Remove the lid and increase the heat to medium-high (400°F). Add the rosemary and thyme, stirring frequently for 2 minutes to crisp the vegetables slightly.
6. Tip: For an extra flavor boost, add a splash of vegetable broth before covering the skillet to steam.
7. Tip: Ensure all potato halves are similar in size for even cooking.
8. Tip: Let the skillet heat fully before adding ingredients to prevent sticking and ensure a good sear.

When served, this medley offers a delightful contrast between the creamy potatoes and the crisp-tender green beans, with the herbs providing a fragrant backdrop. Try topping it with shaved Parmesan or a drizzle of balsamic glaze for an extra touch of elegance.

Stove Top Potato and Mushroom Stir Fry

Creating a delicious Stove Top Potato and Mushroom Stir Fry is simpler than you might think, and it’s a fantastic way to bring hearty, comforting flavors to your table. Let’s walk through the process together, ensuring every step is clear and achievable, even for beginners.

Ingredients

• 2 cups of thinly sliced Yukon Gold potatoes, for their buttery texture
• 1 cup of sliced cremini mushrooms, offering an earthy depth
• 2 tablespoons of rich extra virgin olive oil
• 1 tablespoon of minced fresh garlic, for a pungent kick
• 1/2 teaspoon of finely ground black pepper, to add a subtle heat
• 1/4 teaspoon of sea salt, to enhance all the flavors

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat (350°F) until it shimmers, indicating it’s ready.
2. Add the thinly sliced Yukon Gold potatoes to the skillet, spreading them out in a single layer to ensure even cooking. Cook for 5 minutes without stirring to allow the edges to crisp slightly.
3. Introduce the sliced cremini mushrooms and minced fresh garlic to the skillet, stirring gently to combine with the potatoes. Tip: Avoid overcrowding the pan to ensure each ingredient cooks perfectly.
4. Sprinkle the finely ground black pepper and sea salt over the mixture, stirring to distribute the seasonings evenly. Cook for another 7 minutes, or until the potatoes are tender and the mushrooms have released their moisture.
5. For an extra layer of flavor, consider adding a splash of vegetable broth in the last 2 minutes of cooking to deglaze the pan, lifting any flavorful bits stuck to the bottom. Tip: This step is optional but highly recommended for depth of flavor.
6. Remove from heat and let the stir fry sit for 2 minutes before serving to allow the flavors to meld together beautifully. Tip: Resting the dish briefly before serving enhances the overall taste and texture.

Zesty and satisfying, this Stove Top Potato and Mushroom Stir Fry boasts a delightful contrast between the crispy edges of the potatoes and the tender, juicy mushrooms. Serve it over a bed of fluffy quinoa or alongside a crisp green salad for a complete meal that’s as nutritious as it is delicious.

Conclusion

Great news for potato lovers! This roundup of 18 stove-top potato recipes offers something for everyone, from quick weeknight sides to hearty main dishes. Each recipe is simple to follow, ensuring delicious results every time. We’d love to hear which ones become your favorites—drop us a comment below. And if you enjoyed this collection, please share the love by pinning this article on Pinterest. Happy cooking!