How to Bake Potatoes on a Stove

Potatoes make an excellent side dish, whether served with a chicken, seafood or beef main dish. In addition to the oven, potatoes can be baked on the stove. Combine a few simple ingredients with about 20 minutes of your cooking time and create a delicious batch of stovetop potatoes.

Step 1

Choose your potato. For this recipe, a batch of small whole red potatoes, about eight potatoes or so, works best. If you are unable to find small whole red potatoes, then select the larger sized red potatoes and cut them into four smaller pieces. Clean the potatoes under cool running water. Use a brush or vegetable scrubber to get rid of any dirt that may be stuck to the skin. Place the clean potatoes onto a clean dish and pat dry with a paper towel.

Step 2

Place the potatoes in a large, heavy-duty skillet. Be sure to place the potatoes side-by-side instead of on top of each other. This will help ensure all the potatoes are completely cooked. Add water to the skillet until the potatoes are just about covered. Next, add one tablespoon of extra-virgin olive oil and three, thinly sliced garlic cloves. Bring the water to a boil then bring the temperature down until the water in the skillet maintains a rolling boil.

Step 3

Cook the potatoes until the water in the skillet evaporates, which should take about 15 to 20 minutes depending on the type of stove. Let the potatoes cook in the skillet for two or three minutes longer. Use a wooden spoon to gently stir the potatoes once or twice during this time. When the skin on the potatoes appear to be golden and seared, they are ready to be served.

Step 4

Using the wooden spoon, gently place the potatoes in a serving dish and sprinkle with fresh parsley. This recipe yields enough baked potatoes to feed four people. Feel free to add other spices and seasoning as well, such as salt and pepper.

Things You'll Need

  • 8 small red potatoes or 4 large ones cut in quarters

  • Large, heavy-duty skillet

  • Water

  • 1 tablespoon extra-virgin olive oil

  • 3 thinly sliced garlic cloves

  • 2 tablespoons fresh chopped parsley