18 Delicious Stove Top Potato Recipes Easy to Make

Who doesn’t love the humble potato? Versatile, comforting, and downright delicious, potatoes are the star of the stove top in our roundup of 18 Delicious Stove Top Potato Recipes Easy to Make. Whether you’re craving a quick weeknight dinner, a seasonal side, or just some good old-fashioned comfort food, we’ve got you covered. Dive in and discover your next favorite potato dish that’s sure to please any crowd!

Garlic Butter Smashed Potatoes

These Garlic Butter Smashed Potatoes are the ultimate comfort food with a crispy exterior and fluffy interior, all drenched in a rich garlic butter sauce.

Ingredients

• 1.5 lbs small Yukon Gold potatoes
• 3 tbsp unsalted butter, melted
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat oven to 400°F. Boil potatoes in salted water for 15 minutes until fork-tender. Drain and let cool slightly.
2. Place potatoes on a baking sheet. Using a flat-bottomed cup, gently smash each potato to about 1/2 inch thickness.
3. In a small bowl, mix melted butter, olive oil, minced garlic, salt, and black pepper. Brush half of the garlic butter mixture over the smashed potatoes.
4. Bake for 25 minutes until golden and crispy. Remove from oven, brush with remaining garlic butter, and sprinkle with fresh parsley.

The magic of these potatoes lies in their dual texture—crispy on the outside, tender on the inside—with the garlic butter adding a luxurious finish.

Tip: For extra crispiness, broil the potatoes for the last 2-3 minutes of baking.

Crispy Skillet Potatoes

There’s nothing quite like the golden crunch of perfectly skillet-fried potatoes to start your morning or complement your dinner. Here’s how to achieve that irresistible crispiness every time.

Ingredients

• 2 large russet potatoes, scrubbed and diced into 1/2-inch cubes
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
2. Add the diced potatoes to the skillet, spreading them out in a single layer. Let them cook undisturbed for 5 minutes to develop a golden crust.
3. Sprinkle the salt, black pepper, garlic powder, and paprika over the potatoes. Stir to coat evenly, then spread them out again.
4. Continue cooking for another 10-15 minutes, stirring occasionally, until the potatoes are crispy on all sides and tender inside.

The magic of these skillet potatoes lies in the initial undisturbed cooking time, which ensures that perfect golden crust we all crave. Pair them with eggs for breakfast or serve alongside your favorite protein for a hearty meal.

Tip: For extra crispiness, let the potatoes sit in cold water for 30 minutes before cooking to remove excess starch, then pat them dry thoroughly.

Herbed Baby Potatoes

These Herbed Baby Potatoes are a simple yet flavorful side dish that pairs perfectly with any meal, turning ordinary potatoes into something extraordinary with just a few herbs and spices.

Ingredients

• 1.5 lbs baby potatoes, halved
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the baby potatoes with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet and roast for 25 minutes.
4. After 25 minutes, remove the potatoes from the oven and sprinkle with 1 tbsp fresh rosemary, 1 tbsp fresh thyme, and 2 cloves minced garlic. Toss gently to combine.
5. Return the potatoes to the oven and bake for an additional 10 minutes, or until golden and crispy.

The magic of these potatoes lies in their crispy exterior and tender interior, with the fresh herbs and garlic adding a burst of flavor that’s hard to resist.

Tip: For an extra crispy finish, broil the potatoes for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.

Spicy Potato Stir Fry

Get ready to spice up your dinner routine with this Spicy Potato Stir Fry, a dish that packs a punch with minimal effort.

Ingredients

• 2 large potatoes, peeled and diced into 1/2-inch cubes
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 1 teaspoon salt
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh cilantro

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
2. Add the diced potatoes to the skillet. Stir in the turmeric powder, red chili powder, and salt. Cook, stirring occasionally, for about 15 minutes or until the potatoes are tender and golden brown.
3. Sprinkle the garam masala over the potatoes and stir well to combine. Cook for another 2 minutes to let the flavors meld.
4. Remove from heat and drizzle with lemon juice. Garnish with chopped cilantro before serving.

The magic of this stir fry lies in the crispy edges of the potatoes contrasted with the soft centers, all coated in a bold blend of spices.

Tip: For an extra kick, add a finely chopped green chili with the spices in step 2.

Cheesy Scalloped Potatoes

There’s nothing quite like the comfort of creamy, cheesy scalloped potatoes baking in the oven. This version is rich, flavorful, and surprisingly simple to make.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp nutmeg

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a medium saucepan over medium heat, melt 3 tbsp unsalted butter. Whisk in 3 tbsp all-purpose flour and cook for 1 minute until golden.
3. Gradually whisk in 2 cups whole milk and 1 cup heavy cream, ensuring no lumps remain. Bring to a simmer and cook until thickened, about 5 minutes.
4. Remove from heat and stir in 2 cups shredded sharp cheddar cheese, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/4 tsp nutmeg until smooth.
5. Layer half of the thinly sliced Yukon Gold potatoes in the prepared dish, pour half of the cheese sauce over, then repeat with remaining potatoes and sauce.
6. Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 20 minutes until bubbly and golden on top.

The nutmeg adds a subtle warmth that elevates the creamy cheese sauce, making these scalloped potatoes unforgettable.

Tip: For extra crispy edges, let the dish sit uncovered for the last 10 minutes of baking.

Potato and Onion Hash

Wake up to the comforting aroma of this Potato and Onion Hash, a hearty dish that’s perfect for a lazy weekend breakfast or a quick weeknight dinner.

Ingredients

• 2 large russet potatoes, peeled and diced into 1/2-inch cubes
• 1 large yellow onion, thinly sliced
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon paprika
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the diced potatoes and sliced onion, spreading them out in an even layer.
2. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika. Stir to coat the potatoes and onions evenly with the seasonings.
3. Cook for about 10 minutes without stirring, allowing the potatoes to develop a golden crust. Then, stir and continue cooking for another 10 minutes, or until the potatoes are tender and crispy on the edges.
4. Remove from heat and sprinkle with 2 tablespoons chopped fresh parsley before serving.

The magic of this hash lies in the contrast between the crispy potatoes and the sweet, caramelized onions, creating a dish that’s as satisfying to eat as it is simple to make.

Tip: For an extra crispy texture, press the hash down with a spatula during the last few minutes of cooking.

Rosemary Roasted Potatoes

These Rosemary Roasted Potatoes are the perfect side dish to elevate any meal, combining crispy edges with a fluffy interior and a fragrant rosemary aroma.

Ingredients

• 2 pounds baby potatoes, halved
• 3 tablespoons olive oil
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 garlic cloves, minced

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the baby potatoes with 3 tablespoons olive oil, 1 tablespoon rosemary, 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 minced garlic cloves until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet.
4. Roast in the preheated oven for 25 minutes, then flip the potatoes and roast for another 20 minutes until golden and crispy.

The key to these potatoes is the double roasting technique, ensuring every piece is perfectly crispy outside while staying tender inside. The fresh rosemary adds a woodsy fragrance that makes this dish stand out.

Tip: For extra crispiness, let the potatoes sit in the hot oven for 5 minutes after turning it off.

Bacon and Potato Skillet

There’s nothing quite like the hearty combination of bacon and potatoes, especially when they’re cooked to crispy perfection in a single skillet. This Bacon and Potato Skillet is your ticket to a comforting, no-fuss meal that’s packed with flavor.

Ingredients

• 6 slices thick-cut bacon, chopped
• 1.5 lbs baby potatoes, halved
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside, leaving the drippings in the skillet.
2. Add the halved baby potatoes to the skillet, cut side down. Cook undisturbed for 5 minutes to allow them to brown. Stir in the diced onion and minced garlic, cooking for another 3 minutes until the onion is translucent.
3. Sprinkle the smoked paprika, salt, and black pepper over the potatoes. Stir to coat evenly. Cover and cook for 10 minutes, stirring occasionally, until the potatoes are tender.
4. Return the cooked bacon to the skillet, stirring to combine. Cook for an additional 2 minutes to reheat the bacon. Garnish with chopped fresh parsley before serving.

The magic of this dish lies in the smoky paprika and crispy bacon bits that cling to each tender potato half, creating a symphony of textures and flavors in every bite.

Tip: For an extra crispy finish, broil the skillet for the last 2 minutes of cooking, watching closely to prevent burning.

Golden Fried Potato Cubes

These Golden Fried Potato Cubes are the perfect blend of crispy outside and fluffy inside, making them an irresistible side or snack.

Ingredients

• 2 large russet potatoes, cut into 1/2-inch cubes
• 1/4 cup vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add the potato cubes in a single layer, working in batches if necessary to avoid overcrowding.
3. Sprinkle 1/2 teaspoon of salt, 1/4 teaspoon of garlic powder, 1/4 teaspoon of paprika, and 1/8 teaspoon of black pepper over the potatoes. Cook for 5 minutes without stirring to allow the bottoms to golden.
4. Flip the potatoes, then sprinkle with the remaining seasonings. Continue cooking for another 5 minutes, stirring occasionally, until all sides are golden and crispy.
5. Transfer to a paper towel-lined plate to drain any excess oil.

The double seasoning technique ensures every bite is packed with flavor, while the high-heat frying creates that perfect crispy texture.

Tip: For extra crispiness, let the potatoes sit in cold water for 30 minutes before cooking to remove excess starch.

Savory Potato Pancakes

These Savory Potato Pancakes are the perfect blend of crispy edges and tender centers, making them an irresistible side dish or a hearty breakfast option.

Ingredients

• 2 large russet potatoes, peeled and grated
• 1 small onion, grated
• 1 large egg, beaten
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 2 tablespoons vegetable oil, for frying

Instructions

1. In a large bowl, combine the grated potatoes and onion. Squeeze out as much liquid as possible using a clean kitchen towel.
2. Add the beaten egg, 2 tablespoons all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic powder to the potato mixture. Stir until well combined.
3. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. For each pancake, drop about 1/4 cup of the potato mixture into the skillet, flattening it slightly with the back of a spoon.
4. Cook for 3-4 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain any excess oil.
5. Serve warm with your favorite toppings. The contrast between the crispy exterior and the soft, flavorful inside makes these pancakes a standout dish.

Tip: For extra crispiness, press the pancakes firmly in the skillet and avoid overcrowding to ensure even cooking.

Sweet Potato and Kale Saute

This Sweet Potato and Kale Saute is a vibrant, nutrient-packed side that brings a delightful contrast of textures and flavors to your table in under 30 minutes.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 bunch kale, stems removed and leaves chopped
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1 tbsp maple syrup

Instructions

1. Heat olive oil in a large skillet over medium heat. Add sweet potatoes and cook for 10 minutes, stirring occasionally, until they start to soften.
2. Sprinkle sweet potatoes with salt, black pepper, garlic powder, and smoked paprika. Stir to coat evenly and cook for another 5 minutes.
3. Add chopped kale to the skillet and drizzle with maple syrup. Continue to cook for 5 minutes, stirring frequently, until kale is wilted and sweet potatoes are tender.

The caramelized edges of the sweet potatoes paired with the slight bitterness of kale create a harmonious balance that’s both satisfying and wholesome.

Tip: For an extra crunch, sprinkle with toasted pecans before serving.

Potato and Chorizo Tacos

These Potato and Chorizo Tacos are a hearty and flavorful twist on taco night, combining spicy chorizo with tender potatoes for a satisfying bite.

Ingredients

• 1 tablespoon olive oil
• 1 pound Mexican chorizo, casing removed
• 2 medium potatoes, diced into 1/2-inch cubes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 small corn tortillas
• 1/2 cup diced white onion
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large skillet over medium heat. Add chorizo and cook, breaking it apart with a spoon, for 5 minutes until browned.
2. Add potatoes, salt, and black pepper to the skillet. Stir to combine with the chorizo. Cover and cook for 10 minutes, stirring occasionally, until potatoes are tender.
3. While the potato and chorizo mixture cooks, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side. Keep them wrapped in a clean towel to stay warm.
4. To assemble the tacos, spoon the potato and chorizo mixture onto each tortilla. Top with diced onion and chopped cilantro. Serve with lime wedges on the side for squeezing over the tacos.

The crispy edges of the potatoes contrast beautifully with the spicy, crumbly chorizo, making every bite a delightful mix of textures and flavors.

Tip: For an extra layer of flavor, toast the tortillas directly over a gas flame for a few seconds until lightly charred.

Lemon Pepper Potato Wedges

These Lemon Pepper Potato Wedges are the perfect blend of zesty and savory, offering a crispy exterior with a tender inside that’s sure to become a weeknight favorite.

Ingredients

• 4 medium russet potatoes, cut into wedges
• 3 tablespoons olive oil
• 1 tablespoon lemon zest
• 2 teaspoons freshly ground black pepper
• 1 teaspoon salt
• 1/2 teaspoon garlic powder

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the potato wedges with 3 tablespoons olive oil until evenly coated.
3. Sprinkle 1 tablespoon lemon zest, 2 teaspoons black pepper, 1 teaspoon salt, and 1/2 teaspoon garlic powder over the potatoes. Toss again to ensure all wedges are well seasoned.
4. Spread the wedges in a single layer on the prepared baking sheet. Bake for 25 minutes, then flip and bake for another 20 minutes until golden and crispy.

The lemon zest adds a bright, fresh flavor that pairs beautifully with the bold pepper, creating a side dish that’s anything but ordinary.

Tip: For extra crispiness, soak the potato wedges in cold water for 30 minutes before seasoning and baking to remove excess starch.

Smoky Paprika Potatoes

These Smoky Paprika Potatoes are a game-changer for your weeknight dinners, offering a crispy exterior and a tender, flavorful inside with minimal effort.

Ingredients

• 2 pounds baby potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the halved baby potatoes with 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet. Bake for 25 minutes, then flip the potatoes and bake for an additional 20 minutes until crispy and golden.
4. Garnish with 1 tablespoon fresh parsley before serving.

The smoky paprika not only gives these potatoes a beautiful color but also a depth of flavor that’s irresistible. Perfect for when you want something a little special without the fuss.

Tip: For extra crispiness, let the potatoes sit in a single layer for a few minutes after tossing with the oil and spices before baking.

Potato and Green Bean Medley

This Potato and Green Bean Medley is a vibrant, hearty side dish that brings together the earthy flavors of potatoes with the crisp freshness of green beans, all tossed in a garlicky herb dressing. It’s the perfect accompaniment to any main course, offering a delightful contrast in textures.

Ingredients

• 1 pound small red potatoes, quartered
• 1 pound green beans, trimmed and halved
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice

Instructions

1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. In a large bowl, toss the quartered potatoes with 2 tablespoons of olive oil, minced garlic, dried thyme, 1/4 teaspoon of salt, and black pepper until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet and roast for 20 minutes.
4. While the potatoes roast, toss the green beans with the remaining 1 tablespoon of olive oil and 1/4 teaspoon of salt in the same bowl.
5. After 20 minutes, add the green beans to the baking sheet with the potatoes, stirring to combine. Roast for another 10 minutes, or until the potatoes are golden and the green beans are tender-crisp.
6. Remove from the oven and drizzle with lemon juice, tossing gently to combine.

The magic of this dish lies in the roasting process, which caramelizes the potatoes and intensifies the flavors, while the green beans retain a slight crunch for a satisfying bite.

Tip: For an extra flavor boost, sprinkle with freshly grated Parmesan cheese before serving.

Creamy Dill Potato Salad

This Creamy Dill Potato Salad is a refreshing twist on the classic, with a tangy yogurt dressing and fresh dill that’ll make it a hit at any picnic or potluck.

Ingredients

• 2 lbs baby potatoes, halved
• 1/2 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 2 tbsp fresh dill, chopped
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup red onion, finely diced
• 2 celery stalks, diced

Instructions

1. Place the baby potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 12-15 minutes, until tender. Drain and let cool slightly.
2. In a large bowl, whisk together the Greek yogurt, mayonnaise, fresh dill, Dijon mustard, salt, and black pepper until smooth.
3. Add the slightly cooled potatoes, red onion, and celery to the bowl with the dressing. Gently toss until everything is evenly coated.
4. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

The creamy yogurt dressing with a hint of mustard and fresh dill gives this potato salad a light yet flavorful profile that’s irresistibly good.

Tip: For an extra crunch, sprinkle some chopped dill pickles on top before serving.

Potato and Egg Breakfast Skillet

Wake up to a hearty and satisfying breakfast with this Potato and Egg Breakfast Skillet, a one-pan wonder that combines crispy potatoes with perfectly cooked eggs.

Ingredients

• 2 tablespoons olive oil
• 2 cups diced potatoes (about 2 medium)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 4 large eggs
• 1/4 cup shredded cheddar cheese
• 2 tablespoons chopped green onions

Instructions

1. Heat olive oil in a large skillet over medium heat. Add diced potatoes, salt, black pepper, and garlic powder. Cook for 10 minutes, stirring occasionally, until potatoes are golden and crispy.
2. Make four wells in the potatoes and crack an egg into each well. Cover the skillet and cook for 5 minutes, or until the eggs are set to your liking.
3. Sprinkle shredded cheddar cheese and chopped green onions over the top. Cover for another minute until the cheese melts.

The magic of this dish lies in the contrast between the crispy potatoes and the creamy eggs, all brought together with a sprinkle of melted cheese and fresh green onions.

Tip: For an extra crispy potato texture, let them cook undisturbed for the first 5 minutes before stirring.

Maple Glazed Sweet Potatoes

These Maple Glazed Sweet Potatoes are a delightful twist on a classic side, offering a perfect balance of sweetness and warmth that’ll have everyone asking for seconds.

Ingredients

• 2 large sweet potatoes, peeled and cut into 1-inch cubes
• 2 tablespoons unsalted butter, melted
• 3 tablespoons pure maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potato cubes with 2 tablespoons melted butter, 3 tablespoons maple syrup, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, and 1/8 teaspoon nutmeg until evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet.
4. Bake for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and the glaze is caramelized.

The magic of this dish lies in the caramelized maple glaze that coats each piece, creating a glossy finish and deep flavor that’s irresistibly good.

Tip: For an extra crunch, sprinkle with chopped pecans before baking.

Conclusion

We hope these 18 stove-top potato recipes inspire your next meal! Easy, delicious, and perfect for any home cook, there’s something for everyone to love. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for your next cooking adventure. Happy cooking!