READY IN JUST 20 MINUTES! Grandma’s Stewed Potatoes are Soft and buttery with loads of down home “pot liquor” that’s perfect for sopping up with a piece of bread!
These are my grandma’s stewed potatoes that were gobbled up at every family meal! You are seriously gonna wonder why you haven’t been making these already!
Why This Recipe Works
- EASY!
- Ingredients you already have at home.
- An old/ new twist on a household favorite!
- The hot soft potatoes with their unctuous stewness are the perfect accompaniment to any meal!
This Is How You Do It
STEP 1.
Peel and quarter some white or Russet potatoes. Then place those in just enough water to cover. Cook to tender. See How To Boil Water if you have questions.
PRO TIP: For a TON of added flavor, add a bouillon cube to the water OR use broth instead.
STEP 2.
Drain the potatoes but reserve the cooking water. In the same pan, make a roux with the butter and flour. Allow the flour to cook for a minute or two.
STEP 3.
Add the seasonings, potatoes and enough of the reserved cooking water to make a nice sauce. Allow everything to heat through.
STEP 4.
Serve Hot!
Frequently Asked Questions (FAQ’s)
What Kind of Potatoes Do I Use?
We prefer White Potatoes or Russets for Stewed Potatoes because the meat of the potato becomes mushy in just the right way, however, any kind of potato will work.
What Seasonings and Flavorings Do I Use for Stewed Potatoes?
This recipe calls for onion powder, garlic powder and paprika besides salt and pepper.
You could also try…
- Celery
- Onions
- Cayenne
- Bacon Grease
- Hot Sauce
Are Stewed Potatoes just Boiled Potatoes?
- Stewed potatoes are a type of boiled potatoes, but NO, they are NOT just plain ol boiled potatoes.
- Plain boiled potatoes are just cooked potatoes.
- These Stewed potatoes make their own delicious sauce!
How Long Will Stewed Potatoes Last?
- Covered in the refrigerator, stewed potatoes will last about 5 days.
- Don’t allow to sit out for more than 2 hours.
How Do I Reheat the Leftovers?
- Simply put them in a small sauce pan and heat over medium heat.
- Add water or milk to thin them if they have become too thick.
Can I Freeze Stewed Potatoes?
Yes, you can, however they will break down further when you thaw them and they become very mushy. Best to just cook the amount you need.
What Can I Serve With Stewed Potatoes?
These are great with a hearty meat dish such as Crock Pot Pot Roast or Bacon Wrapped Pork Loin or even Hangry Hamburgers!
If You Enjoyed This Recipe, You Might Also Enjoy….
How To Cook Canned New Potatoes
Southern Fried Potatoes and Onions
TIPS & TRICKS for Stewed Potatoes
- Cutting the potatoes into smaller pieces will help the dish to cook more quickly, however, the potatoes tend to disappear into the “stew” if you do so.
- Russet potatoes make a delicious sauce for this dish while the red and yellow gold potatoes tend to hold on to their “inner stew” a little longer.
- You will definitely want to peel the potatoes for this dish. The smooth creaminess is disrupted by skins.
- No paprika? Just leave it off.
- The more butter, the better everything tastes!
PRO TIP: Salting the cooking broth helps the flavor get way down deep into the potatoes as they cook.
Would You Love to Cook the PERFECT Southern Dinner?
IMAGINE YOU, COOKING THESE! YOU CAN DO IT TOO!
Served with (choose one)
Chicken Pie or
And…
Add A little Yum Yum Sauce
Deviled Eggs made with this Easy Peel Hard Boiled Egg
And finish it all off with...
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I need your help! Please leave me a 5 STAR 🌟🌟🌟🌟🌟 in the comments below and let me know what you would like to add to your chicken slider! This lets the internet know that THIS IS THE PLACE for wonderful comfort food!
Stewed Potatoes
Ingredients
- 4 Russet Potatoes - peeled.
- 3 Cups Water
- 1 bouillon cube
- 4 Tbs Butter
- 2 Tbs Flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Instructions
- Peel the potatoes and cut into large slices or quarters.
- Place the potatoes into a large sauce pan and cover with water. Add the bouillon cube.
- Heat over medium heat until the potatoes are fork tender.
- Drain the potatoes into a colander with a pan below it to catch the cooking water. Set potatoes aside.
- In the same pan that the potatoes boiled in, melt the butter and add the 2 Tbs of flour. Stir together and allow the flour to cook for at least 1 full minute.
- Add the salt, pepper, paprika, onion and garlic powder to the rouxe.
- Add the potatoes back to the sauce pan.
- Pour enough of the cooking water into the pan to give the potatoes a nice saucey stew (about ½ to ¾ of the cooking water will work).
- Heat over medium heat till heated through and thickened. Taste before serving for salt and pepper and add more if needed. Serve hot.
Notes
- Cutting the potatoes into smaller pieces will help the dish to cook more quickly, however, the potatoes tend to disappear into the “stew” if you do so.
- Russet potatoes make a delicious sauce for this dish while the red and yellow gold potatoes tend to hold on to their “inner stew” a little longer.
- You will definitely want to peel the potatoes for this dish. The smooth creaminess is disrupted by skins. .
- No paprika? Just leave it off.
- The more butter, the better everything tastes! Feel free to add more.
- For the bouillon cube: 1 teaspoon chicken broth concentrate.
- Water and bouillon cube: Any type of stock
- Adding the cooking water back: Milk (see video)
- Spices: Change out and add what you like: Thyme, Oregano, Cayenne, Cumin, etc.
- Butter: Margarine or any butter substitute or even cooking oil.
Nutrition
Jose Michel says
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Wendi Spraker says
Thank YOU Jose! I'm glad you visited! 🙂
Wendi Spraker says
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