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Grandma’s Stewed Potatoes

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!

white bowl of stewed potatoes on green napkin with fork

Stewed Potatoes

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.

cutting board with hands slicing a potato

Slicing!

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.

Potatoes and roux in a sauce pan with towel

Everyone heat up and make the saucy stew!

STEP 3.

Add the seasonings, potatoes and enough of the reserved cooking water to make a nice sauce. Allow everything to heat through.

Spices added to the sauce pan of stewed potatoes with towel in background

Spices go in!

STEP 4.  

Serve Hot! 

Close up view of the dish

Hello Delicious boiled potato!

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!

Side view of white bowl of this recipe on a green napkin

Stewed Potatoes

If You Enjoyed This Recipe, You Might Also Enjoy….

Canned Mashed Potatoes

How To Cook Canned New Potatoes

Classic Mashed 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!

Southern Sweet Tea

Served with (choose one)

Chicken Fried Steak or

Chicken Pie or

Marinated Pork Chops

And…

Pinto Beans

Southern Cooked Cabbage

Collard Greens

Add A little Yum Yum Sauce

Deviled Eggs made with this Easy Peel Hard Boiled Egg

And finish it all off with…

Banana Pudding!

YA’LL HELP ME OUT, OK?

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!

white bowl of stewed potatoes on green napkin with fork

Stewed Potatoes

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!
5 from 1 vote
Print Pin Rate
Course: Side
Cuisine: American
Keyword: stewed potatoes, boiled potatoes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 245kcal
Author: Wendi Spraker

Ingredients

  • 4 Russet Potatoes - peeled.
  • 3 Cups Water
  • 1 bouillon cube
  • 4 Tbs Butter
  • 2 Tbs Flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • ½ tsp onion powder
  • ½ tsp 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

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.
SUBSTITUTIONS:
  • For the bouillon cube: 1 tsp 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.
PRO TIP: The Bouillon cube in the cooking water helps the flavor get way down deep into the potatoes as they cook.

Nutrition

Nutrition Facts
Stewed Potatoes
Amount Per Serving
Calories 245 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g35%
Cholesterol 30mg10%
Sodium 954mg40%
Potassium 891mg25%
Carbohydrates 30g10%
Fiber 5g20%
Protein 6g12%
Vitamin A 600IU12%
Vitamin C 24.3mg29%
Calcium 73mg7%
Iron 7.2mg40%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @loavesanddishes or tag #loavesanddishes!

 

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Recipe Rating




Jose Michel

Friday 3rd of May 2019

Thank u you are excellent. Cook God bless u

Wendi Spraker

Friday 3rd of May 2019

Thank YOU Jose! I'm glad you visited! :)

Wendi Spraker

Thursday 2nd of May 2019

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