stewed potatoes recipe
The Best stewed potatoes recipe
What I love most about this recipe is how versatile it is. You can toss in herbs like rosemary or thyme for a little extra depth, or keep it basic with just salt and pepper if you’re in a hurry. It’s also a great way to use up potatoes that might be getting soft in the pantry, so nothing goes to waste. Plus, potatoes are packed with potassium and vitamin C, so it’s a side dish you can feel good about serving. Whether I’m feeding my family or bringing something to a potluck, stewed potatoes always disappear fast.
Classic Stewed Potatoes
A hearty and comforting dish featuring tender potatoes simmered in a savory broth with onions, garlic, and herbs. Perfect as a side or a light main course, this stewed potatoes recipe is simple yet flavorful.
🥘Ingredients
- 2 lbs (900g) potatoes, peeled and cubed
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 cups vegetable or chicken broth
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme or rosemary
- 1 bay leaf
- 1 tbsp butter (optional)
- 1 carrot, diced
- 1 celery stalk, diced
- ½ cup frozen peas
- 1 tbsp fresh parsley, chopped
👨🍳Directions
-
1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. -
2
Add the minced garlic and cook for another 30 seconds until fragrant. -
3
Stir in the cubed potatoes, salt, black pepper, thyme (or rosemary), and bay leaf. Cook for 2-3 minutes, stirring occasionally. -
4
Pour in the broth and bring to a gentle boil. Reduce heat to low, cover, and let simmer for 20-25 minutes, or until the potatoes are tender. -
5
If using, stir in the butter (optional) and any additional vegetables like carrots, celery, or peas. Cook for another 5 minutes. -
6
Remove the bay leaf and discard. Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.
🔧Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Stewed Potatoes Works
❓ Frequently Asked Questions About Stewed Potatoes
1. Can I use any type of potato for stewed potatoes?
Yes, you can use various types of potatoes, but waxy potatoes like Yukon Gold or red potatoes work best because they hold their shape well during cooking. Russet potatoes can also be used, but they may break down more easily, resulting in a creamier texture.
2. How can I prevent my stewed potatoes from becoming mushy?
To avoid mushy potatoes, avoid overcooking them. Start checking for doneness after about 15-20 minutes of simmering. Also, make sure not to stir them too vigorously, as this can cause them to break apart. Using waxy potatoes and cutting them into even-sized chunks will help them cook uniformly.
3. Can I make stewed potatoes ahead of time?
Yes, stewed potatoes can be made ahead of time. Store them in an airtight container in the refrigerator for up to 3 days. Reheat them gently on the stovetop or in the microwave, adding a little extra liquid if needed to prevent them from drying out.
4. What can I add to stewed potatoes for extra flavor?
You can enhance the flavor of stewed potatoes by adding ingredients like garlic, onions, herbs (such as rosemary, thyme, or parsley), spices (like paprika or black pepper), or even a splash of vinegar or lemon juice for brightness. Cooked bacon, sausage, or cheese can also add a delicious twist.
5. Can I freeze stewed potatoes?
Freezing stewed potatoes is possible, but the texture may change slightly upon thawing, becoming a bit softer. To freeze, let the potatoes cool completely, then transfer them to a freezer-safe container or bag. They can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop.