Stove-Top "roasted" Red Potatoes
This is a great and quick way to make red potatoes on the stove top and they still taste like they've been roasted in the oven for a long while. I had see on America's Test Kitchen how they make roasted potatoes, they microwave the potatoes first before the potatoes go in the oven, but then I thought to try them on the stove top. They turned out to be so good, tasted just like they had been on the oven, and took about half the time. You could also do these with golden or other small roasting potatotes.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon dried basil
- 1 teaspoon pepper
- 3 tablespoons butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 teaspoons salt
- 3/4 teaspoon dried parsley
- 6 large red potatoes
- Carbohydrate 96.9649074267669 g
- Cholesterol 22.8773437598108 mg
- Fat 9.14696211188819 g
- Fiber 12.3159180653927 g
- Protein 11.3625605827949 g
- Saturated Fat 5.61296396362829 g
- Serving Size 1 1 -6 serving(s) (563g)
- Sodium 95.0755086276411 mg
- Sugar 84.6489893613743 g
- Trans Fat 0.711800427202923 g
- Calories 504 calories
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.
