Three Potatoes in a Pot
Experience comfort food at its finest with "Three Potatoes in a Pot," a hearty, flavorful medley of Russet, sweet, and red potatoes simmered together in a rich vegetable broth and finished with a splash of creamy decadence. This one-pot wonder combines the earthy depth of buttery Russet potatoes, the subtle sweetness of yam-like sweet potatoes, and the firm, skin-on texture of red potatoes for a delightful contrast in every bite. Enhanced with aromatic garlic, onion, and a touch of fresh thyme, this rustic potato stew thickens naturally as the potatoes tenderize and meld together. Perfect for a cozy family dinner, it’s served piping hot and garnished with fresh parsley for a burst of color and freshness. Ready in just under an hour and ideal for pairing with crusty bread, this satisfying vegetarian dish is pure comfort in a bowl! Keywords: potato stew recipe, easy one-pot meal, vegetarian comfort food, three potato medley.
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 2 medium Sweet potatoes
- 3 small Red potatoes
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 medium Yellow onion
- 4 large Garlic cloves
- 4 sprigs Fresh thyme
- 3 cups Vegetable broth
- 0.5 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Peel the Russet and sweet potatoes, and cut them into 1-inch cubes. Wash and scrub the red potatoes (leave their skins on), then cut them into quarters.
Finely chop the onion and mince the garlic.
In a large, heavy-bottomed pot, heat the olive oil and butter over medium heat until the butter is melted and foamy.
Add the chopped onion and cook for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
Toss in the cubed potatoes (Russet, sweet, and red) and gently stir to coat them with the oil and butter mixture.
Add the sprigs of fresh thyme, vegetable broth, salt, and black pepper. Stir, bring the mixture to a boil, and then reduce the heat to a simmer.
Cover the pot and let the mixture cook for 25-30 minutes, stirring occasionally, until the potatoes are fork-tender.
Remove the thyme sprigs and discard them. Using the back of a spoon, gently mash some of the potatoes in the pot to thicken the stew slightly, while leaving most chunks intact.
Stir in the heavy cream and simmer for an additional 5 minutes, allowing the flavors to meld together.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Serve hot, garnished with fresh parsley. This dish pairs perfectly with crusty bread or a side salad.
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 971 mg | 42% | |
| Total Carbohydrate | 78.3 g | 28% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 9.7 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1588 mg | 34% | |
*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.
