Stewed Potatoes
Warm, comforting, and delightfully simple, stewed potatoes are the ultimate side dish for cozy family dinners or hearty weeknight meals. This rustic recipe features tender chunks of russet or Yukon Gold potatoes simmered to perfection in a savory blend of buttery onions, garlic, and aromatic herbs. A splash of low-sodium chicken or vegetable broth infuses the dish with rich flavors, while optional heavy cream adds a luxuriously creamy touch. Seasoned with a hint of paprika and fresh thyme, these stewed potatoes strike the perfect balance of earthiness and warmth. Ready in just 45 minutes, this dish pairs beautifully with roasted meats, grilled vegetables, or freshly baked bread, and a sprinkle of parsley makes for a vibrant finishing touch. Perfectly comforting and effortlessly versatile, this recipe is a must-try!
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Recipe Information
Ingredients
- 4 medium-sized russet or Yukon Gold potatoes
- 2 tablespoons unsalted butter
- 1 medium-sized yellow onion
- 2 whole garlic cloves
- 3 cups low-sodium chicken or vegetable broth
- 1 teaspoon fresh thyme leaves
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup heavy cream (optional)
- 2 tablespoons chopped fresh parsley (optional)
Instructions
Peel the potatoes and cut them into evenly sized chunks, approximately 1-inch in size. Set aside.
Dice the yellow onion and mince the garlic cloves.
In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and cook for 3-4 minutes, stirring frequently, until softened and translucent.
Add the minced garlic and cook for an additional 1 minute, stirring to prevent burning.
Add the potato chunks to the pot and stir to coat them in the butter, onion, and garlic mixture.
Pour in the chicken or vegetable broth, ensuring that the potatoes are mostly submerged. Adjust the liquid amount if necessary.
Stir in the thyme, paprika, salt, and black pepper. Increase the heat to bring the mixture to a boil.
Once boiling, reduce the heat to low and cover the pot with a lid. Simmer for 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.
If desired, stir in the heavy cream during the last 5 minutes of simmering for a creamier texture.
Taste and adjust seasoning with additional salt and pepper, if necessary.
Remove from heat and garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 2452 mg | 107% | |
| Total Carbohydrate | 167.2 g | 61% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 12.4 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 251 mg | 19% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 3554 mg | 76% | |
*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.
