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Southern Stewed Potatoes Recipe

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★★★★★

4.7 from 126 reviews

Southern Stewed Potatoes are a comforting and flavorful side dish featuring tender Yukon Gold or Russet potatoes simmered in a savory broth with onions, butter, and optional spices. This classic Southern recipe is perfect alongside grilled or fried meats, roasted chicken, or traditional Southern sides like cornbread and collard greens, offering creamy, rich textures with a hint of herbal freshness from parsley.

Ingredients

Scale

Main Ingredients

  • 2 lbs Yukon Gold or Russet potatoes, peeled and cut into bite-sized chunks
  • 1 medium onion, finely chopped
  • 4 tablespoons unsalted butter
  • 2 cups chicken broth (or water for a vegetarian option)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon paprika (optional, for a bit of color and flavor)
  • 1/2 teaspoon garlic powder (optional)
  • 1/4 cup heavy cream or whole milk (optional, for extra creaminess)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the Potatoes: Peel the potatoes and cut them into uniform bite-sized chunks to ensure even cooking.
  2. Sauté the Onions: In a large heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onions and sauté for about 5 minutes, or until translucent and fragrant.
  3. Add the Potatoes: Add the potato chunks to the pot with the onions. Stir well to coat them evenly in the butter and onion mixture.
  4. Season and Add Liquid: Season the potatoes with salt, black pepper, paprika, and garlic powder if using. Mix thoroughly, then pour in the chicken broth or water just until it covers the potatoes. Bring the liquid to a gentle boil.
  5. Simmer the Potatoes: Reduce heat to low. Cover the pot with a lid and let the potatoes simmer gently for 25 to 30 minutes or until tender when pierced with a fork. Stir occasionally to prevent sticking and promote even cooking.
  6. Add Butter and Cream: Once the potatoes are tender, stir in the remaining 2 tablespoons of butter until melted. For added creaminess, stir in the heavy cream or whole milk and allow the flavors to meld for another 5 minutes.
  7. Finish and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh chopped parsley and serve hot as a classic Southern side dish.

Notes

  • Choose Yukon Gold potatoes for a creamy texture with shape retention or Russets for a fluffier feel.
  • Cooking time may vary depending on the size of the potato chunks; test doneness by piercing with a fork.
  • Add cream or milk near the end to prevent curdling and maintain a smooth texture.
  • Vegetarian option: substitute chicken broth with vegetable broth or water.
  • To thicken a thin broth, mash a few potatoes against the pot wall and stir to naturally thicken without flour or cornstarch.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with added milk or broth if needed.
  • Optional additions include diced ham, bacon, or smoked sausage for a smoky savory twist.
  • If the stew is too salty, balance flavors by adding milk, cream, or more potatoes.
  • Freezing is possible but may affect potato texture, best enjoyed fresh.

Keywords: Southern stewed potatoes, comfort food, potato side dish, Yukon Gold potatoes, creamy potatoes, Southern cuisine, easy side recipe

Find it online: https://biteandenjoy.com/southern-stewed-potatoes-recipe/