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Stewed Potatoes

Stewed potatoes combine tender potatoes with savory broth and aromatics to create a warm, satisfying meal perfect as a main course or side dish. Ready in under 45 minutes with simple ingredients, this naturally vegetarian dish is full of flavor and comfort.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 5 servings
Course: Main Dish, Side
Cuisine: American, Mediterranean-inspired
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds russet or Yukon gold potatoes cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 3 cups vegetable or chicken broth
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley chopped (optional garnish)

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Cutting board
  • Sharp chef's knife
  • Wooden spoon
  • Vegetable peeler (optional)
  • Measuring cups and spoons
  • Colander (for draining)

Method
 

  1. Scrub your potatoes under cold water to remove any dirt, then cut them into 1-inch cubes, ensuring uniform size.
  2. Add olive oil to a large heavy-bottomed pot over medium heat and warm for about one minute until the oil shimmers.
  3. Add diced onion to the hot oil and cook for 5 to 7 minutes, stirring occasionally, until translucent and softened.
  4. Stir in minced garlic and cook for another 1 minute, stirring constantly to avoid burning.
  5. Pour the prepared potatoes into the pot and stir well to coat them with the oil and aromatics.
  6. Add broth to the pot until it mostly covers the potatoes with about an inch of liquid above them.
  7. Stir in thyme, paprika, and salt and black pepper to taste.
  8. Bring the mixture to a boil, then reduce heat to low. Partially cover the pot and simmer for 20 to 25 minutes until potatoes are tender when pierced with a fork.
  9. Remove the pot from heat and taste the broth and potatoes; adjust seasoning with more salt, pepper, or thyme as needed.
  10. Optionally, sprinkle fresh parsley on top before serving.

Notes

Serve as a main course or hearty side dish. Pair with crusty bread, roasted vegetables, or a fresh salad. Flavors improve as leftovers and the broth makes a great base for soups.