Stewed Potatoes
If comfort had a flavor, it would taste like a warm bowl of stewed potatoes. Soft, buttery, and swimming in a thick and savory broth, these tender potato bites are like a cozy hug for your taste buds. Whether looking for an easy side to round out a family dinner or craving something hearty and satisfying, stewed potatoes are here to save the day.
Plus, they’re incredibly easy to make! With just a handful of pantry staples and a bit of simmering magic, you can whip up these delightful spuds in no time. No fancy techniques, no complicated ingredients—just simple, honest comfort food that delivers huge flavor. Besides, they pair perfectly with everything from roasted chicken to a juicy steak.
In just a few easy steps, you’ll have a steaming pot of stewed potatoes ready to serve up smiles. Whether you’re feeding a crowd or just treating yourself, this dish is proof that sometimes, the simplest recipes bring the greatest joy. Let the potato party begin! 🎉
Which Potatoes Make the Best Stewed Potato Recipe?
I’m partial to Russet potatoes because they’re starchy enough to break down beautifully for a rich, creamy texture. But don’t worry if you have other varieties on hand—any potato will work fine! Yukon Gold potatoes are another favorite, bringing a buttery flavor and velvety consistency to every bite.
How to Make Stewed Potatoes
- Prep – Peel and cut the potatoes into 1-inch pieces. Rinse them, add them to a pot, and cover them with water. (Photos 1-2)
- Simmer – Bring it to a boil, reduce it to a simmer, and cook the potatoes until they’re soft or easily pierced with a fork (20-30 minutes). (Photo 3)
- Season – Turn the heat off. Then, add butter and seasonings and stir until combined. As you stir, pieces of the potatoes will break off and make the butter saucy. (Photo 4)
- Serve it hot, and enjoy!
Tips and Tricks
- Be gentle as you mix. The more you mix, the smaller your potato chunks will get, and if you go crazy, they’ll disappear altogether. Remember, you’re aiming for a chunky texture with a thickish sauce.
- Some people like to use bacon grease to replace some or all the butter in this recipe. I’m a butter girl myself, but you can certainly adjust to your preferences here.
- Have fun with toppings! This dish tastes great as-is, but there are many exciting topping options. Here are a few of my faves: shredded cheese, chopped chives, bacon bits, hot sauce, sour cream, or shrimp!
- You might be surprised to learn that stewed potatoes make a fantastic addition to a burrito! You’re welcome.
- Stewed potatoes are naturally gluten-, soy-, and nut-free. They are also a vegetarian option. To make them vegan, replace regular butter with olive oil, and you’ve got a dish that works for almost any dietary restriction.
Make-Ahead & Storage Instructions
I like the texture of stewed potatoes best when they are freshly stewed, but you can make them a day or two ahead of time in a pinch. Just let them cool, then store them in an airtight container in the fridge.
When ready to reheat, pop them in the microwave or on the stovetop over medium heat. You may need to add a little more butter, a splash, or chicken broth so they don’t stick and burn.
What Goes With Stewed Potatoes
To serve stewed potatoes as a side dish, pair them with a hearty protein and a side salad. I like serving these with oven-baked pork chops and a wedge salad. Other options include baked crispy chicken legs and oven-roasted corn on the cob.
More Poppin’ Potato Recipes to Try
- Twice Baked Mashed Potatoes
- Smothered Potatoes
- Fried Potatoes and Onions
- Potatoes Au Gratin
- Sausage and Potatoes
By Imma
Watch How to Make It
Stewed Potatoes
Ingredients
- 2 pounds (900g) potatoes, peeled and cut into 1-inch cubes
- ½ cup (113g) butter
- 1 teaspoon (6g) salt
- ½ teaspoon (1-2g) black pepper
- ½ teaspoon (1g) garlic powder
- ½ teaspoon (1g) onion powder
Instructions
- Peel and cut the potatoes into 1-inch pieces.
- Rinse them, add them to a pot, and cover them with water.
- Bring to a boil, reduce to a simmer, and cook until soft or easily pierced with a fork (20-30 minutes).
- Turn the heat off. Add butter, garlic powder, onion powder, salt, and pepper and stir until combined. Stir until the potatoes reach the desired consistency. The more you stir, the more they fall apart. So be careful not to overmix.
- Serve hot, enjoy!
Tips & Notes:
- Avoid overmixing unless you like a chunky puree.
- For completely plant-based stewed potatoes, replace the butter with olive oil.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
What a wonderful recipe. It reminds me of my Oma’s cooking