Stewed Potatoes Recipe
Stewed Potatoes Recipe
Table of Contents
Stewed Potatoes Recipe
Stewed potatoes recipe are a classic, heartwarming dish that’s perfect for any occasion. This stewed potatoes recipe creates tender, flavorful potatoes simmered in a rich broth, seasoned to perfection. Easy to make with simple ingredients, it’s a dish that can be served as a side or a main course. Whether you’re looking to add a cozy meal to your weekly rotation or need a dish to impress your family and friends, this recipe delivers on taste and comfort.
Description
Stewed potatoes recipe are a timeless recipe that brings together simple ingredients to create a dish full of comforting flavors. This recipe is incredibly versatile and can be made in a variety of ways, but at its core, it consists of potatoes slow cooked in a flavorful broth with herbs, onions, and spices.
The beauty of Stewed potatoes recipe lies in the ease of preparation and the depth of flavor developed by slow cooking. The potatoes absorb the seasonings and the savory broth, becoming tender and infused with the delicious flavors of the surrounding ingredients. Perfect for a cozy family dinner, this recipe is ideal for those who enjoy hearty, satisfying meals.
One of the main benefits of this recipe is its flexibility. You can add a variety of vegetables such as carrots, peas, or green beans, or even include a protein like chicken, beef, or sausage for a more filling dish. The rich, savory broth can also be customized to suit your tastes, using vegetable broth, chicken broth, or even a combination of both.
This stewed potatoes recipe works well with almost any type of potato. Russet potatoes are the most common choice for their starchy texture, but you can also use Yukon Gold potatoes for a creamier, waxier texture. The key is to cut the potatoes into even pieces so that they cook uniformly.
Whether you’re looking for a dish to pair with a roast or a simple meal to enjoy on a cold evening,Stewed potatoes recipe offer that perfect balance of flavor and comfort. With just a few ingredients, you can create a dish that feels like home, no matter where you are.
Ingredients:
- 4 medium potatoes (Russet or Yukon Gold), peeled and cut into chunks
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth (or chicken broth for extra flavor)
- 1 tablespoon olive oil (or butter for a richer flavor)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried thyme (or fresh if available)
- 1 teaspoon dried rosemary (optional)
- 1 bay leaf
- 1 cup carrots, sliced (optional for added sweetness and color)
- Fresh parsley for garnish (optional)
Instructions:
- Prepare the Potatoes: Peel and cut the potatoes into evenly sized chunks. This ensures they cook at the same rate. If you prefer a chunkier texture, cut the potatoes into larger pieces. If you prefer a softer stew, cut them smaller.
- Sauté Aromatics: Heat olive oil or butter in a large pot over medium heat. Add the chopped onions and minced garlic. Sauté for about 3-4 minutes until softened and fragrant.
- Add the Broth: Pour in the vegetable broth, and stir to combine with the sautéed onions and garlic. Bring to a simmer.
- Season the Stew: Add the salt, pepper, thyme, rosemary (if using), and bay leaf to the pot. Stir well.
- Cook the Potatoes: Add the potato chunks (and carrots, if using) to the pot. Bring the mixture back to a simmer, then reduce the heat to low. Cover the pot and let the potatoes stew for 35-45 minutes, or until they are tender when pierced with a fork.
- Adjust the Seasoning: Taste the stew and adjust the seasoning, adding more salt or pepper as needed. If you prefer a thicker stew, mash a few of the potato chunks with the back of a spoon to release their starch.
- Serve: Remove the bay leaf before serving. Ladle the stewed potatoes into bowls and garnish with fresh parsley if desired.
Notes:
- Storage: Stewed potatoes can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
- Make it a Meal: For a heartier dish, you can add cooked sausage, chicken, or beef. Simply brown the protein in the pot before adding the broth and potatoes.
- Vegetarian Option: This recipe is already vegetarian. For a vegan version, simply use olive oil instead of butter and ensure your broth is plant based.
- Spices: Feel free to experiment with additional herbs like oregano, basil, or parsley. You can also add a pinch of smoked paprika for a bit of depth.
- Potato Variations: Yukon Gold potatoes will give the stew a creamier texture, while Russet potatoes tend to break down more easily, thickening the stew as they cook. You can mix both types for a blend of textures.
Stewed Potatoes Recipe
Ingredients
- 4 medium potatoes Russet or Yukon Gold, peeled and cut into chunks
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 3 cups vegetable broth or chicken broth for extra flavor
- 1 tablespoon olive oil or butter for a richer flavor
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- 1 teaspoon dried thyme or fresh if available
- 1 teaspoon dried rosemary optional
- 1 bay leaf
- 1 cup carrots sliced (optional for added sweetness and color)
- Fresh parsley for garnish optional
Instructions
- Prepare the Potatoes: Peel and cut the potatoes into evenly sized chunks. This ensures they cook at the same rate. If you prefer a chunkier texture, cut the potatoes into larger pieces. If you prefer a softer stew, cut them smaller.
- Sauté Aromatics: Heat olive oil or butter in a large pot over medium heat. Add the chopped onions and minced garlic. Sauté for about 3-4 minutes until softened and fragrant.
- Add the Broth: Pour in the vegetable broth, and stir to combine with the sautéed onions and garlic. Bring to a simmer.
- Season the Stew: Add the salt, pepper, thyme, rosemary (if using), and bay leaf to the pot. Stir well.
- Cook the Potatoes: Add the potato chunks (and carrots, if using) to the pot. Bring the mixture back to a simmer, then reduce the heat to low. Cover the pot and let the potatoes stew for 35-45 minutes, or until they are tender when pierced with a fork.
- Adjust the Seasoning: Taste the stew and adjust the seasoning, adding more salt or pepper as needed. If you prefer a thicker stew, mash a few of the potato chunks with the back of a spoon to release their starch.
- Serve: Remove the bay leaf before serving. Ladle the stewed potatoes into bowls and garnish with fresh parsley if desired.
Notes
- Storage: Stewed potatoes can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
- Make it a Meal: For a heartier dish, you can add cooked sausage, chicken, or beef. Simply brown the protein in the pot before adding the broth and potatoes.
- Vegetarian Option: This recipe is already vegetarian. For a vegan version, simply use olive oil instead of butter and ensure your broth is plant based.
- Spices: Feel free to experiment with additional herbs like oregano, basil, or parsley. You can also add a pinch of smoked paprika for a bit of depth.
- Potato Variations: Yukon Gold potatoes will give the stew a creamier texture, while Russet potatoes tend to break down more easily, thickening the stew as they cook. You can mix both types for a blend of textures.
