Published May 1, 2005.
Greasy potatoes, burnt crusts, and uneven cooking were just three of the problems we had to solve to resurrect this classic method of roasting spuds on the stovetop.
Stove-top roasted potatoes should deliver great flavor and texture, but when we followed conventional cooking methods we encountered several problems: uneven cooking, browned but soft exteriors, dry insides, and greasy outsides.
We wanted to be able to make truly outstanding roasted potatoes -- extra crisp on the outside and moist and creamy on the inside -- even when our oven wasn’t free and all we had available was the stovetop.
The solution turned out to be choosing the right potato and cutting it uniformly. Red Bliss potatoes, cut in half if they’re small (1 1/2 to 2 inches in diameter) or quartered if they’re medium (2 to 3 inches in diameter), offered a great crust and a moist interior. A nonstick pan guarded against sticking, and olive oil added flavor. The winning cooking technique was to first brown the potatoes over high heat, cover, and finish the cooking over low heat. This allowed the insides to cook through while the outsides stayed crispy.
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