Cooking without an oven: choose the dish and method
Plan a meal with a pan, a saucepan or cold preparations instead of converting an oven recipe blindly.
Home cooking · Main dish
Potato and mushroom skillet
Precooked potatoes browned with mushrooms and onion, using a saucepan and a frying pan instead of an oven.
15Preparation · min
25Cooking · min
4Servings
Step-by-step preparation
- 01
Wash and, if needed, peel the potatoes. Cut into roughly 2 cm cubes. Cover with cold water in a saucepan, bring to a simmer and cook for about 10–12 minutes, until almost tender but still holding their shape. Drain thoroughly.
- 02
While the potatoes cook, clean and quarter the mushrooms, slice the onion and chop the garlic. Leave the drained potatoes in the colander briefly so their surface can dry.
- 03
Heat 1 tablespoon of oil in a wide pan. Cook the onion for 3 minutes, then add the mushrooms and cook for 6–8 minutes over medium-high heat. Let most of their liquid evaporate. Add the garlic for the final minute and set aside.
- 04
Add the remaining 2 tablespoons of oil and brown the potatoes for 8–10 minutes, in batches if needed. Turn gently. Return the mushrooms to the pan, season and add parsley. Serve when the potatoes are tender and hot throughout.
Indicative times for the original quantities. Side dishes are prepared separately. Adjust cookware and batches when changing servings.
Give the potatoes room
A wide pan encourages browning. A crowded pan mainly steams the cubes. For more portions, increase the number of batches rather than doubling the temperature. Potatoes that hold their shape are easier to turn.
Dry before browning
Water carried from the saucepan delays browning. Drain well, allow surface moisture to escape and avoid constant stirring. Let a side colour before lifting it with a spatula.
Serve and adapt
Eggs or a salad can accompany the skillet and are prepared separately. Chives can replace parsley. Cook frozen mushrooms separately according to their package instructions, letting excess water evaporate before combining.
Frequently asked questions
Can I use potatoes that are already cooked?
Yes, if they have been stored correctly. Cut into cubes and start with the pan stage. Reheating time depends on their size and starting temperature.
Why do the potatoes break?
They may have cooked too long in water or been stirred before browning. Drain while nearly tender and turn carefully.
Explore further
Explore further
Coordinating several dishes to serve together
Work backwards from serving time, allowing for rests, long cooking and delicate finishing.