Stewed Potatoes

Much of what we consider traditional Southern dishes, like collard greens, grits or black-eyed peas, were born out of necessity in the post-American Civil War era. After the war, the South faced widespread economic hardship and food scarcity. Families were forced to become resourceful with food choices and preparation methods. Dishes like stewed potatoes emerged during this time to use the easy-to-grow and easy-to-store spuds. Stewed potatoes made a filling, hearty, satisfying meal requiring only a few essential ingredients. Many variations of this dish have evolved over the years, but most recipes stick to the tradition of simplicity. This recipe for stewed potatoes would be right at home at any grandma’s Sunday dinner.

Ingredients for Stewed Potatoes

• Potatoes: Peeled and diced russet potatoes are most commonly used for this stewed dish due to their fluffy texture and high starch content. When potatoes stew, they release starch into the cooking water, thickening it and making it smooth and creamy.
• Onion: Dried minced onion rehydrates during cooking, bringing a savory and concentrated flavor to the dish.
• Salt & Pepper: Simple salt and pepper are essential seasonings for this dish. They enhance the natural flavor of the potatoes and add a touch of spicy earthiness.
• Garlic powder: Spicy, fragrant and pungent garlic powder pairs wonderfully with the flavor of buttery potatoes.
• Butter: Rich and creamy butter is the best friend of stewed potatoes, complementing and enhancing their smooth and velvety texture.
• Bacon drippings (optional): The addition of bacon fat is a traditional ingredient that brings a smoky richness to the dish. Feel free to omit the bacon to reduce calories and fat.

Directions

Step 1: Boil the potatoes

In a large stock pot, add the diced potatoes and fill the pot with just enough cold water to cover entirely. Place covered on the stovetop over medium heat and bring it to a simmer.

Step 2: Stew the potatoes

Add the onion flakes, salt, pepper and garlic powder. Simmer for 30 to 35 minutes until the potatoes are tender and the liquid has reduced by half. Remove the pot from the heat and stir in the butter, slightly mashing some of the potatoes until reaching the desired consistency. Serve with a slotted spoon.

Stewed Potatoes Recipe Variations

• Add some bacon: While this recipe invites you to add bacon grease for texture and flavor, you can also add in the bacon. Stir in chopped and cooked bacon pieces, Tasso ham or pancetta in with the butter.
• Make them spicy: In addition to the seasonings the recipe calls for, add some cayenne pepper or a cajun seasoning blend for a savory kick.
• Make them cheesy: Potatoes are better with cheese! Stir in melty cheeses like grated cheddar, smoked gouda or Gruyere for a more complex and richer profile.

How to Store Stewed Potatoes

Leftover stewed potatoes can be stored in an airtight container and refrigerated for up to four days. Potatoes can be reheated on the stovetop or in the microwave until heated through.

Can you freeze stewed potatoes?

While it’s safe to freeze stewed potatoes, we don’t recommend it. Freezing and thawing will change the texture of the potatoes, making them mushy and creating a soup-like consistency.

Stewed Potatoes Recipe Tips

Can I use different kinds of potatoes?

Definitely. However, the creamy consistency from stewing works best with starchier potatoes like russets. Yukon gold potatoes have a medium starchiness and can be a good option, as are Beauregard and Japanese sweet potatoes and purple golds. Avoid waxy red or white potatoes because the lower starch content prevents them from breaking down and becoming smooth and creamy.

Can I add milk or cream to the stewed potatoes?

You can. If you choose to add cream to enhance the smooth and velvety profile, keep in mind a little goes a long way. Too much cream and mixing will get you mashed potatoes.

Do I have to peel the potatoes?

You absolutely do not have to peel the potatoes. In fact, not peeling will add more nutrients to this recipe. Peeling the potatoes first is a personal aesthetic and taste choice. Some people like the natural earthiness and rustic look the peelings provide, while others prefer the clean look of the peeled dish.