Stewed Potatoes
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5.0
3 reviews
Excellent
Stewed Potatoes
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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!
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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
- NOTES:
- SUBSTITUTIONS:
- PRO TIP: The Bouillon cube in the cooking water helps the flavor get way down deep into the potatoes as they cook.
- 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 Information
Show Details
Calories
245kcal
(12%)
Carbohydrates
30g
(10%)
Protein
6g
(12%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Cholesterol
30mg
(10%)
Sodium
954mg
(40%)
Potassium
891mg
(25%)
Fiber
5g
(20%)
Vitamin A
600IU
(12%)
Vitamin C
24.3mg
(27%)
Calcium
73mg
(7%)
Iron
7.2mg
(40%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 30mg | 10% |
| Sodium | 954mg | 40% |
| Potassium | 891mg | 19% |
| Fiber | 5g | 20% |
| Vitamin A | 600IU | 12% |
| Vitamin C | 24.3mg | 27% |
| Calcium | 73mg | 7% |
| Iron | 7.2mg | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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