stewed potatoes recipe
The Best stewed potatoes recipe
My kids grew up eating these potatoes with their meals, and they’ve never complained about them. They’re soft enough to eat with a fork but still hold their shape, making them a satisfying side that pairs well with almost anything—grilled chicken, roasted vegetables, or even just a simple bowl of soup. Plus, it’s one of those recipes that feels like a labor of love, even if it’s quick and easy. There’s something about the way the potatoes absorb the flavors of the broth or the herbs you add that makes it feel nourishing, not just filling. And because it’s made with just a few basic ingredients, it’s also a great way to stretch a meal without adding extra work.
I also love how health-conscious this dish can be. Potatoes are packed with vitamins and fiber, and slow-cooking them helps retain their nutrients while making them easier to digest. You can even boost the benefits by adding a little garlic, onions, or even some fresh herbs like rosemary, which give it a little extra flavor without sacrificing the gentle, comforting taste. It’s a dish that’s as practical for everyday meals as it is for special occasions—whether you’re feeding a family or hosting a small gathering, these potatoes are always a crowd-pleaser.
Classic Stewed Potatoes with Garlic Sauce
A comforting, slow-cooked dish where tender potatoes absorb a rich garlic-infused tomato sauce. Perfect for a cozy dinner or meal prep.
🥘Ingredients
- 1.5 lbs russet potatoes, peeled and cut into 1-inch chunks
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 2 cups low-sodium chicken or vegetable broth
- 1 cup canned crushed tomatoes
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1 tsp smoked paprika
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Place potatoes in a baking dish, toss with olive oil, salt, and pepper. Roast for 25 minutes until golden and tender. -
2
While potatoes roast, heat broth in a saucepan over medium-high heat. Add crushed tomatoes, garlic, thyme, and paprika. Simmer for 10 minutes until slightly thickened. -
3
Remove potatoes from the oven. Pour half of the garlic sauce over them, then return to the oven for 10 more minutes to warm through. -
4
Discard any excess sauce from the baking dish. Spoon remaining sauce over the potatoes, mix gently, and serve warm.
🔧Equipment
- Large pot
- Wooden spoon
- Measuring cups
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Stewed Potatoes with Garlic Sauce Works
❓ Frequently Asked Questions About Stewed Potatoes with Garlic Sauce
How long should the potatoes be boiled before adding the broth?
Boil the potatoes in salted water for about 10–12 minutes until they’re tender but still hold their shape. You want them soft enough to mash easily but not mushy.
Can I use a mix of potato varieties for this stew?
Yes, you can! A combination of russet potatoes (for fluffiness) and Yukon Golds (for creaminess) works well. Just ensure they’re all similar in size for even cooking.
What’s the best way to keep the stew warm while cooking?
To maintain warmth, transfer the potatoes and broth to a slow cooker on low, or cover a pot with a lid and keep it on a low oven setting (around 200°F/95°C). Avoid letting them sit at room temperature for too long.
How do I adjust the seasoning if I don’t like the saltiness?
If the stew feels too salty, let it cool slightly and add a splash of water or broth before stirring in extra herbs or spices. Taste as you go—potatoes can absorb flavors quickly.
