Saintly Stoved Potatoes
Transform your dinner table with "Saintly Stoved Potatoes," a rustic yet refined dish that epitomizes comfort food at its finest. This delightful side features tender rounds of Yukon Gold potatoes slow-cooked in a fragrant blend of buttery onions, garlic, and fresh herbs like thyme and rosemary. Simmered to perfection in vegetable stock, these potatoes absorb every bit of rich, savory flavor while maintaining their velvety texture. With its minimal prep time and one-pan simplicity, this recipe blends ease and elegance, making it perfect for weeknight dinners or a holiday feast. Serve these herbaceous, melt-in-your-mouth potatoes as a comforting side dish or a hearty vegetarian main that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 6 medium Yukon Gold potatoes
- 1 large Yellow onion
- 3 Garlic cloves
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 4 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 1.5 cups Vegetable stock
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Peel the potatoes and slice them into 1/4-inch thick rounds. Set them aside in a bowl of cold water to prevent browning.
Peel and thinly slice the onion. Mince the garlic cloves. Set both aside.
In a large, heavy-bottomed skillet or sauté pan, melt the butter with the olive oil over medium heat.
Add the sliced onion to the pan. Cook, stirring occasionally, for 5-7 minutes, until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Drain the potato slices and pat them dry with a clean kitchen towel or paper towels.
Layer the potato slices evenly over the onions and garlic in the pan, slightly overlapping them.
Tuck the thyme and rosemary sprigs between the potato slices for added flavor.
Season the potatoes with salt and black pepper.
Pour the vegetable stock over the potatoes. Bring the liquid to a simmer, then reduce the heat to low and cover the pan with a tight-fitting lid.
Cook for 30-35 minutes, shaking the pan occasionally to prevent sticking. Check the potatoes for doneness after 30 minutes; they should be tender when pierced with a fork and have absorbed most of the stock.
Once the potatoes are fully cooked, remove the herb sprigs and discard them. Adjust the seasoning with additional salt and pepper, if needed.
Serve the Saintly Stoved Potatoes warm as a comforting side dish or a standalone vegetarian meal.
Nutrition Facts
Calories |
1414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 3296 mg | 143% | |
| Total Carbohydrate | 251.8 g | 92% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 19.8 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 5958 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
