Busy weeknights call for simple, satisfying meals, and nothing delivers comfort quite like potatoes cooked right on your stove top. Whether you’re craving crispy hash browns, creamy mashed potatoes, or a hearty skillet dinner, we’ve gathered 19 delicious recipes that are easy, versatile, and sure to please the whole family. Get ready to transform this humble ingredient into mouthwatering dishes—let’s dive in!
Herbed Stove Top Smashed Potatoes
A crispy, herby side dish that transforms humble potatoes into something special. These smashed potatoes cook entirely on your stovetop, delivering golden edges and fluffy centers. An easy upgrade to any weeknight meal.
Ingredients
– 2 pounds small Yukon Gold potatoes (or any waxy variety)
– 3 tablespoons olive oil (or any neutral oil)
– 1 teaspoon kosher salt (adjust to taste)
– ½ teaspoon black pepper
– 2 tablespoons fresh chopped rosemary (or 2 teaspoons dried)
– 2 tablespoons fresh chopped thyme (or 2 teaspoons dried)
– 2 cloves garlic, minced
Instructions
1. Place potatoes in a large pot and cover with cold water by 1 inch.
2. Bring water to a boil over high heat, then reduce to a simmer.
3. Cook potatoes for 15-20 minutes until fork-tender but not falling apart.
4. Drain potatoes thoroughly and let them steam dry in the colander for 2 minutes.
5. Heat olive oil in a large skillet over medium-high heat until shimmering.
6. Add potatoes to the hot skillet in a single layer.
7. Use the bottom of a heavy mug or measuring cup to gently smash each potato to about ½-inch thickness.
8. Sprinkle smashed potatoes evenly with kosher salt and black pepper.
9. Cook undisturbed for 5-7 minutes until bottoms are golden brown and crispy.
10. Flip each potato carefully using a thin spatula.
11. Sprinkle minced garlic and chopped herbs evenly over the potatoes.
12. Cook for another 5-7 minutes until second sides are golden and herbs are fragrant.
13. Transfer potatoes to a serving plate immediately.
Fresh from the skillet, these potatoes offer the perfect contrast of crispy edges against fluffy, tender centers. For a creative twist, top with lemon zest and grated Parmesan right before serving, or pair with a creamy aioli for dipping.
Cheesy Stove Top Scalloped Potatoes
Unexpectedly creamy and rich, these cheesy stove top scalloped potatoes deliver classic comfort without oven time. Using just one pot, they cook up tender with a velvety cheese sauce in under 30 minutes. Perfect for busy weeknights when you crave something satisfying but simple.
Ingredients
– 2 lbs russet potatoes, peeled and thinly sliced (about 1/8-inch thick for even cooking)
– 1 cup heavy cream (for richest texture, or half-and-half for lighter option)
– 1 cup whole milk (2% works but sauce will be thinner)
– 2 cups shredded sharp cheddar cheese (freshly grated melts smoother than pre-shredded)
– 1 small yellow onion, finely diced (about 1/2 cup)
– 3 tbsp unsalted butter (salted butter works, reduce added salt)
– 2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
– 1 tsp salt (adjust to taste after cooking)
– 1/2 tsp black pepper (freshly ground preferred)
– 1/4 tsp paprika (smoked paprika adds depth)
– 2 tbsp chopped fresh parsley (optional garnish)
Instructions
1. Melt butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
2. Add diced onion and cook for 4-5 minutes until translucent and fragrant.
3. Stir in minced garlic and cook for 1 minute until aromatic but not browned.
4. Add potato slices to the pot and toss to coat with butter mixture.
5. Pour in heavy cream and milk, then add salt, pepper, and paprika.
6. Bring mixture to a gentle simmer, then immediately reduce heat to low.
7. Cover pot and cook for 15-18 minutes, stirring occasionally to prevent sticking.
8. Test potatoes with a fork – they should be tender but still hold their shape.
9. Remove from heat and stir in shredded cheddar cheese until fully melted and creamy.
10. Let rest for 2-3 minutes off heat to allow sauce to thicken slightly.
11. Garnish with fresh parsley if using and serve immediately.
Buttery potatoes soak up the rich, cheesy sauce while maintaining their structure. The sharp cheddar provides a tangy contrast to the creamy base. For a heartier meal, top with crispy bacon bits or serve alongside roasted chicken.
Garlic Butter Stove Top Potatoes
Ditch the oven for these crispy, golden potatoes that cook entirely on your stovetop. Garlic butter infuses every bite with rich flavor while keeping the interior fluffy. Perfect for busy weeknights when you want impressive results with minimal effort.
Ingredients
– 2 lbs Yukon Gold potatoes, cut into 1-inch cubes (or russet potatoes)
– 3 tbsp unsalted butter
– 2 tbsp olive oil (or any neutral oil)
– 6 garlic cloves, minced
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp fresh parsley, chopped (optional garnish)
Instructions
1. Place potato cubes in a large pot and cover with cold water by 1 inch.
2. Bring water to a boil over high heat, then reduce to medium and simmer for 8 minutes.
3. Drain potatoes thoroughly in a colander and let steam evaporate for 2 minutes.
4. Heat butter and olive oil in a large skillet over medium-high heat until butter melts.
5. Add potatoes to skillet in a single layer, leaving space between pieces for even browning.
6. Cook potatoes undisturbed for 5 minutes to develop a golden crust on the bottom.
7. Flip potatoes using a spatula and cook for another 5 minutes until browned on second side.
8. Reduce heat to medium and add minced garlic to the skillet.
9. Stir constantly for 1 minute until garlic becomes fragrant but not burned.
10. Season potatoes with salt and pepper, tossing to coat evenly.
11. Cook for final 2 minutes, stirring occasionally, until potatoes are crispy all over.
12. Remove from heat and sprinkle with fresh parsley if using.
Flaky, golden exteriors give way to tender centers in these addictive potatoes. The garlic butter creates a savory crust that clings to every surface. Try serving them alongside grilled steak or topped with a fried egg for a complete meal.
Stove Top Potato and Leek Soup
Zesty and comforting, this creamy potato leek soup requires minimal ingredients but delivers maximum flavor. Perfect for chilly evenings when you want something satisfying without spending hours in the kitchen. The stovetop method ensures deep, developed tastes with straightforward preparation.
Ingredients
– 2 tbsp butter (or olive oil for dairy-free)
– 2 large leeks, white and light green parts only, sliced (rinse thoroughly to remove grit)
– 4 medium Yukon Gold potatoes, peeled and diced (about 4 cups)
– 4 cups vegetable broth (low sodium preferred)
– 1 cup heavy cream (or half-and-half for lighter option)
– 1 tsp salt (adjust based on broth saltiness)
– ½ tsp black pepper (freshly cracked preferred)
– 2 tbsp fresh chives, chopped (for garnish)
Instructions
1. Melt butter in a large pot over medium heat.
2. Add sliced leeks and cook for 8 minutes, stirring occasionally, until softened but not browned.
3. Stir in diced potatoes and cook for 2 minutes to coat with butter.
4. Pour in vegetable broth, ensuring potatoes are fully submerged.
5. Bring to a boil, then reduce heat to maintain a gentle simmer.
6. Cover and simmer for 20 minutes until potatoes are fork-tender.
7. Remove from heat and carefully blend soup until smooth using an immersion blender.
8. Stir in heavy cream until fully incorporated.
9. Season with salt and pepper, simmer for 3 more minutes to heat through.
10. Ladle into bowls and garnish with fresh chives.
Perfectly velvety with subtle sweetness from the leeks, this soup’s creamy texture makes it feel indulgent. Try topping with crispy bacon bits or serving alongside crusty bread for contrasting crunch. The simple ingredients create a harmonious balance that improves after resting overnight.
Stove Top Dill and Lemon Baby Potatoes
Savor these tender baby potatoes infused with bright lemon and fresh dill. They come together quickly on the stovetop with minimal effort. Perfect as a simple side dish for busy weeknights or elegant enough for company.
Ingredients
– 2 lbs baby potatoes, halved (or quartered if larger)
– 3 tbsp olive oil (or any neutral oil)
– 3 tbsp fresh dill, chopped (plus extra for garnish)
– 2 tbsp fresh lemon juice (about 1 lemon)
– 1 tsp lemon zest
– 1 tsp kosher salt
– ½ tsp black pepper
– ¼ cup water
Instructions
1. Place halved baby potatoes in a large skillet in a single layer.
2. Add ¼ cup water to the skillet with potatoes.
3. Cover skillet and cook potatoes over medium heat for 15 minutes until tender when pierced with a fork.
4. Remove lid and cook 2 more minutes until remaining water evaporates.
5. Add 3 tbsp olive oil to the skillet and toss to coat potatoes evenly.
6. Cook potatoes uncovered for 8-10 minutes, stirring occasionally, until golden brown and crisp on cut sides.
7. Remove skillet from heat and immediately add 3 tbsp fresh dill, 2 tbsp lemon juice, and 1 tsp lemon zest.
8. Season with 1 tsp kosher salt and ½ tsp black pepper, tossing gently to combine.
9. Transfer potatoes to serving dish and garnish with extra fresh dill.
Just right for pairing with grilled chicken or fish, these potatoes offer a creamy interior with crisp edges. The bright lemon cuts through the richness while fresh dill adds an herby freshness. Try serving them alongside roasted vegetables or crumbling feta cheese over top for extra flavor.
Savory Stove Top Potato Hash
A hearty skillet breakfast that transforms humble potatoes into a crispy, satisfying meal. Always start with cold potatoes for the best texture. This versatile dish works equally well for breakfast, lunch, or dinner.
Ingredients
– 2 large russet potatoes, diced into 1/2-inch cubes (about 4 cups)
– 1 medium yellow onion, chopped
– 1 red bell pepper, diced
– 4 slices thick-cut bacon, chopped
– 3 tablespoons olive oil (or any neutral oil)
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon black pepper
– 1/2 teaspoon salt (adjust to taste)
– 4 large eggs
– 2 tablespoons chopped fresh parsley (optional garnish)
Instructions
1. Place diced potatoes in a large bowl and cover with cold water for 10 minutes to remove excess starch.
2. Drain potatoes thoroughly and pat completely dry with paper towels.
3. Cook chopped bacon in a large cast-iron skillet over medium heat for 6-8 minutes until crispy.
4. Remove bacon with a slotted spoon, leaving 2 tablespoons of bacon fat in the skillet.
5. Add olive oil to the bacon fat and heat until shimmering, about 1 minute.
6. Add dried potatoes to the hot oil in a single layer, pressing down with a spatula.
7. Cook potatoes undisturbed for 8 minutes until a golden-brown crust forms on the bottom.
8. Flip potatoes and cook for another 6 minutes until crispy on all sides.
9. Add chopped onion and diced bell pepper to the skillet, stirring to combine.
10. Cook vegetable mixture for 5 minutes until onions are translucent and peppers are tender.
11. Sprinkle smoked paprika, garlic powder, black pepper, and salt evenly over the hash.
12. Stir seasonings into the potato mixture and cook for 2 minutes to bloom the spices.
13. Create 4 small wells in the hash mixture using the back of a spoon.
14. Crack one egg into each well, being careful not to break the yolks.
15. Cover the skillet and cook eggs for 4-5 minutes until whites are set but yolks are still runny.
16. Remove from heat and top with reserved crispy bacon and chopped parsley.
Last bites deliver contrasting textures from crispy potatoes to creamy egg yolks. The smoky paprika and bacon create a savory depth that pairs perfectly with runny eggs. Serve directly from the skillet with toast for soaking up every flavorful bit.
Stove Top Creamy Mashed Potatoes
You’ve probably made mashed potatoes before, but this stovetop version delivers creamy, dreamy results without the fuss. Yukon Gold potatoes break down beautifully for that perfect texture. Skip the mixer—this method keeps things simple and satisfying.
Ingredients
– 2 lbs Yukon Gold potatoes, peeled and quartered (or Russets for fluffier mash)
– 4 cups water, or enough to cover potatoes
– 1 tsp salt, plus more for seasoning
– 1/2 cup heavy cream, warmed (substitute whole milk for lighter texture)
– 4 tbsp unsalted butter, softened
– 1/4 tsp black pepper, adjust to taste
Instructions
1. Place peeled and quartered potatoes in a large pot.
2. Add enough water to cover potatoes by 1 inch.
3. Stir in 1 tsp salt.
4. Bring water to a boil over high heat.
5. Reduce heat to medium and simmer potatoes for 15–18 minutes, or until fork-tender.
6. Drain potatoes thoroughly in a colander.
7. Return empty pot to warm stovetop (off heat) for 30 seconds to evaporate residual moisture.
8. Add softened butter to warm pot.
9. Return drained potatoes to pot.
10. Mash potatoes with a potato masher until no large lumps remain.
11. Pour warmed heavy cream over potatoes gradually while stirring.
12. Continue stirring until cream is fully incorporated and potatoes are creamy.
13. Season with additional salt and black pepper to taste.
14. Serve immediately.
Mashed potatoes should be velvety and hold their shape without being gluey. The Yukon Golds lend a buttery flavor that pairs well with roasted meats or as a base for shepherd’s pie. For extra richness, swirl in a pat of cold butter right before serving.
Spicy Stove Top Roasted Potatoes
Let’s skip the fancy techniques and get straight to perfectly crispy potatoes. Last-minute dinner? These spicy stove-top roasted potatoes deliver maximum crunch with minimal effort. No oven required for this satisfying side dish.
Ingredients
– 2 lbs Yukon Gold potatoes, cut into 1-inch cubes (or russet potatoes for extra crispiness)
– 3 tbsp olive oil (or any neutral oil with high smoke point)
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper (reduce to 1/4 tsp for milder heat)
– 1 tsp garlic powder
– 1 tsp kosher salt
– 1/2 tsp black pepper, freshly ground
– 2 tbsp fresh parsley, chopped (optional garnish)
Instructions
1. Place potato cubes in a large pot and cover with cold water by 1 inch.
2. Bring water to a boil over high heat, then reduce to medium and simmer for 8 minutes exactly.
3. Drain potatoes thoroughly in a colander and let steam evaporate for 2 minutes.
4. Return dry pot to medium-high heat and add olive oil.
5. Heat oil until shimmering but not smoking, about 1 minute.
6. Add parboiled potatoes to hot oil in a single layer without crowding.
7. Cook undisturbed for 5 minutes to develop a golden crust on the bottom.
8. Flip potatoes using a spatula and cook for another 5 minutes undisturbed.
9. Sprinkle smoked paprika, cayenne pepper, garlic powder, salt, and black pepper evenly over potatoes.
10. Toss potatoes to coat completely with spices, cooking for 1 more minute.
11. Reduce heat to medium and continue cooking, tossing occasionally, for 8-10 minutes until all sides are deeply browned.
12. Remove from heat and transfer to serving bowl.
13. Garnish with fresh parsley if using.
Perfectly crispy exteriors give way to fluffy, tender centers in every bite. The smoky paprika and cayenne create a warm, building heat that complements the potatoes’ natural sweetness. Pile them high next to grilled meats or top with a fried egg for a complete meal that belies its simple preparation.
Stove Top Herb-Infused Potatoes
You’re craving crispy potatoes with restaurant-quality flavor, but without the fuss. Yes, these herb-infused potatoes deliver golden perfection using just your stovetop and basic pantry staples. They’re the versatile side that elevates any meal from ordinary to memorable.
Ingredients
– 2 lbs Yukon Gold potatoes, cut into 1-inch cubes (or russet potatoes)
– 3 tbsp olive oil (or any neutral oil)
– 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
– 1 tbsp fresh thyme leaves (or 1 tsp dried)
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper (freshly ground preferred)
Instructions
1. Place potato cubes in a large pot and cover with cold water by 1 inch.
2. Bring water to a boil over high heat, then reduce to medium and simmer for 8 minutes until potatoes are just tender when pierced with a fork.
3. Drain potatoes thoroughly in a colander and let steam evaporate for 2 minutes—this ensures maximum crispiness.
4. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add potatoes to the hot oil in a single layer, leaving space between pieces for even browning.
6. Cook undisturbed for 5 minutes to develop a golden crust on the bottom.
7. Flip potatoes using a spatula and cook for another 5 minutes until browned on second side.
8. Sprinkle rosemary, thyme, garlic powder, smoked paprika, salt, and pepper evenly over potatoes.
9. Toss gently to coat and cook for 2 more minutes until herbs are fragrant but not burned.
10. Remove from heat and transfer to serving dish immediately. These potatoes boast a crispy exterior that gives way to fluffy centers, infused with aromatic herbs. Try them alongside grilled chicken or topped with a fried egg for a complete meal—they’re equally delicious at room temperature for picnics or potlucks.
Stove Top Potato and Bacon Chowder
A hearty potato and bacon chowder brings cozy comfort to any chilly evening. This creamy soup comes together quickly on the stovetop with simple ingredients. You’ll love the smoky bacon flavor paired with tender potatoes.
Ingredients
– 6 slices thick-cut bacon, chopped (use kitchen scissors for easy cutting)
– 1 medium yellow onion, diced (about 1 cup)
– 3 cloves garlic, minced
– 4 medium russet potatoes, peeled and cubed (about 4 cups)
– 4 cups chicken broth
– 1 cup heavy cream
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/4 cup chopped fresh parsley
Instructions
1. Place chopped bacon in a large pot over medium heat.
2. Cook bacon for 8-10 minutes until crispy, stirring occasionally.
3. Remove bacon with a slotted spoon and drain on paper towels, leaving 2 tablespoons of bacon fat in the pot.
4. Add diced onion to the bacon fat and cook for 5 minutes until softened.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Add cubed potatoes to the pot and stir to coat in the fat.
7. Pour in chicken broth and bring to a boil over high heat.
8. Reduce heat to medium-low, cover, and simmer for 15 minutes until potatoes are fork-tender.
9. Use a potato masher to lightly crush some potatoes against the pot sides to thicken the chowder.
10. Stir in heavy cream, dried thyme, and black pepper.
11. Simmer uncovered for 5 minutes to heat through and slightly thicken.
12. Stir in reserved bacon and fresh parsley.
13. Ladle into bowls and serve immediately.
You’ll notice the chowder has a wonderfully creamy texture with chunks of tender potato throughout. The smoky bacon flavor pairs perfectly with the rich, savory broth. Try topping with extra crispy bacon or serving with crusty bread for dipping.
Crispy Stove Top Fried Potatoes
Grab your skillet for these crispy potatoes that beat any restaurant version. Golden and crunchy outside, tender inside, they’re a simple side that steals the show. Perfect for breakfast or dinner, they come together fast with minimal fuss.
Ingredients
– 2 large russet potatoes, peeled and diced into 1/2-inch cubes (or leave skins on for extra texture)
– 3 tbsp vegetable oil (or any neutral oil with high smoke point)
– 1 tsp kosher salt (adjust to taste)
– 1/2 tsp black pepper, freshly ground (for better flavor)
– 1/2 tsp garlic powder (optional, adds savory depth)
– 1/4 tsp paprika (for subtle smokiness)
Instructions
1. Place diced potatoes in a medium pot and cover with cold water by 1 inch.
2. Bring water to a boil over high heat, then reduce to a simmer and cook potatoes for 5 minutes—they should be slightly softened but not falling apart.
3. Drain potatoes thoroughly in a colander and let steam evaporate for 2 minutes to remove excess moisture.
4. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add potatoes to skillet in a single layer, avoiding overcrowding to ensure even crisping.
6. Cook potatoes undisturbed for 5 minutes to form a golden crust on one side.
7. Flip potatoes with a spatula and cook for another 5 minutes until browned on second side.
8. Sprinkle salt, black pepper, garlic powder, and paprika evenly over potatoes while stirring.
9. Reduce heat to medium and continue cooking, stirring occasionally, for 3–4 minutes until seasonings are fragrant and potatoes are crispy all over.
10. Transfer potatoes to a paper towel-lined plate to absorb any excess oil. Pair these potatoes with eggs for a hearty breakfast or alongside grilled chicken for dinner—their crackly exterior gives way to fluffy centers that hold up well to dipping in ketchup or aioli.
Stove Top Potato and Caramelized Onion Skillet
You probably have everything you need for this comforting skillet dish right in your pantry. Yukon Gold potatoes and sweet onions transform into something special with just a few pantry staples. This one-pan wonder comes together in under 30 minutes for a satisfying meal any night of the week.
Ingredients
– 2 large Yukon Gold potatoes, sliced ¼-inch thick (about 3 cups)
– 1 large yellow onion, thinly sliced
– 3 tablespoons olive oil (or any neutral oil)
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
– ½ teaspoon smoked paprika
– 2 tablespoons chopped fresh parsley (optional garnish)
Instructions
1. Heat 2 tablespoons olive oil in a 10-inch cast iron skillet over medium heat until shimmering.
2. Add sliced onions and cook for 8-10 minutes, stirring occasionally, until softened and golden brown.
3. Push onions to one side of the skillet and add remaining 1 tablespoon olive oil to the empty space.
4. Arrange potato slices in a single layer in the oiled area, overlapping slightly if needed.
5. Cook potatoes undisturbed for 4-5 minutes until bottoms develop a golden crust.
6. Flip potatoes using a thin spatula and cook for another 4-5 minutes until tender when pierced with a fork.
7. Mix potatoes and onions together in the skillet and spread into an even layer.
8. Sprinkle salt, pepper, and smoked paprika evenly over the potato-onion mixture.
9. Cook for 2 more minutes, stirring once, until spices are fragrant.
10. Remove from heat and transfer to serving plates.
11. Garnish with chopped fresh parsley if using.
Keep this skillet simple as is or top with fried eggs for breakfast. The potatoes develop a crisp exterior while staying creamy inside, contrasting beautifully with the sweet, caramelized onions. Serve directly from the pan with crusty bread to soak up every bit of the flavorful oil.
Conclusion
A fantastic collection of stove top potato recipes that prove you don’t need fancy equipment for delicious meals! From quick weeknight sides to hearty main dishes, these recipes will transform your humble spuds into something special. We’d love to hear which recipes become your favorites—leave a comment below and don’t forget to share this article on Pinterest for your fellow potato lovers!
