1. Place the cut surface of the potatoes down after cutting them in half, then divide each half again, keeping the halves together.
2. Select a cast-iron pan that is sufficiently large enough to hold the halved potatoes. Pour enough olive oil into the pan to cover its bottom and make a ⅛-inch depth of oil. Heat the oil until it starts to simmer over medium heat.
3. Pour a good amount of salt onto the pan’s bottom, spreading it out in a thin layer as evenly as possible. Place the half-potatoes directly on the salt (ensure that the pieces from the second cutting stage are kept together, so the potatoes resemble one half).
4. Fry the potatoes at medium heat (don’t peek at them) until you’re certain the potatoes aren’t burning (they are not, there’s no need to fret); this should last for around 10 to 12 minutes based on their size. Turn a potato half over after 10 minutes to examine if it is well browned; if not, cook for a few more minutes.
5. Reduce the heat to low and cover the pan once the potatoes are beautifully browned. As the potatoes begin to steam, you will hear spattering noises, and they will keep getting brown while they’re covered.
6. Cook the red potatoes for about 20 minutes with the lid on. When a knife can easily glide into one of the potato pieces, you’ll know they’re ready.
7. Serve the potatoes immediately. They should typically keep for around 30 minutes or more if covered and kept warm. Drain any extra oil from the skillet if you’ll let them sit. They’re just as tasty at room temperature.

This recipe for pan-roasted red potatoes yields delicious results, especially if the cooking instructions are followed appropriately. If you’d like to see more ideas for cooking red potatoes on the stove, then check out this video recipe.