Best 10 Stewed Potatoes Recipes

STEWED POTATOES AND GREEN BEANS WITH TOMATOES

Steps:

• Cook green beans, potatoes, and garlic in oil with 2 teaspoons salt and 1 teaspoon pepper in a 5-quart heavy pot over medium-high heat, covered, stirring occasionally, until vegetables begin to soften and stick to bottom of pot, about 10 minutes.
• Pulse tomatoes with their juice several times in a food processor until coarsely chopped, then add to vegetables. Add water and simmer, partially covered, stirring occasionally, until vegetables are tender, 20 to 25 minutes. Mash a few potatoes into sauce and season with salt and pepper.

GREEK STEWED POTATOES, GREEN BEANS, AND ZUCCHINI

Steps:

• Heat the oil in a large soup pot or steep-sided stir-fry pan.
• Add the onion and sauté until it is golden.
• Add the potatoes and water.
• Bring to a simmer, then cook, covered, over medium heat until the potato chunks are about half-done, about 15 minutes.
• Add the zucchini, green beans, tomatoes, and oregano.
• Simmer over low heat for about 20 minutes, or until the vegetables are just tender.
• Stir in the dill combination, Cut the feta cheese into chunks and put into the stew.
• Season to taste with salt and pepper.

STEWED POTATOES

Steps:

• Scrub the potatoes if you don't plan to peel them.
• Quarter the potatoes and let them soak a bit in cold water.
• Pour all other ingredients into a cooking pot or pan and, over medium heat.
• As soon as the butter is melted and the bouillon cube is dissolved, add in the drained potatoes.
• Allow the potatoes to maintain a slow boil until tender (about 20 minutes) and serve.

ALBANIAN STEWED GREEN BEANS AND POTATOES WITH SMOKEY SEITAN

Steps:

• Heat a medium pot over medium heat with 1 tablespoon of olive oil. When hot enough, add the seitan and saute until golden on all sides about 4-5 minutes. Towards the end at the liquid smoke and Smoked Salt. Remove from pot and set aside.
• Now add about 2-3 tablespoons of Olive Oil to the pot. Add the onions and saute for a good 8 minutes until they are translucent and tender. If your pot has burned pieces from the seitan, deglaze it with a bit of vegetable broth. Add the garlic and saute for a minute until fragrant. Now it's time to add the green beans and potatoes. Saute the green beans and potatoes for about 5 minutes.
• Now add the tomato, paprika, oregano, chili flakes and season with salt and pepper. Saute for another two minutes. Add the vegetable broth or water and bring to a boil and then to a simmer. After a couple of minutes add the seitan that you have set aside. Simmer the stew for about 45-50 minutes until the green beans and potatoes are tender. If the stew starts to get dry simply add some more broth. Re-season with salt and pepper to taste if necessary. Remember to not go heavy on the salt because the Smokey Seitan is salt already from the smoked salt. Let the stew sit for 15 minutes or you can eat it has soon has it finished cooking.
• I like to serve these stewed green beans with some rice, bread, and a side salad or vegetable.

STEWED POTATOES

Steps:

• 1. Boil potatoes until just done. Drain, reserve 1 cup of water. Put potatoes back into pot.
• 2. Mix 2 Tbsp. flour into reserved water and pour into potatoes.
• 3. add salt, pepper, milk, bacon grease, butter, and onion powder. Turn heat to low.
• 4. stir gently over low heat until thickened.

DUTCH STEWED POTATOES

Steps:

• Melt butter and cook onion about five minutes.
• Add salt, pepper, parsley and potatoes; barely cover with boiling water and cook until tender.
• Mix flour with enough water to make a thin paste; add to potatoes and cook until thickened .

STEWED POTATOES WITH DILL (POMMES DE TERRE A L'ETOUFFEE)

Steps:

• Rinse and drain the potatoes well. Do not peel. Cut them in quarter-inch-thick slices. There should be about four cups.
• Heat the butter in a saucepan and add the onion. Cook, stirring, until wilted. Add the potato slices, bay leaf, salt, pepper and broth.
• Bring to a simmer. Cover tightly and cook slowly about five minutes.
• Uncover and cook until the liquid is evaporated. Serve sprinkled with the chopped dill.

DUTCH STEWED POTATOES

Steps:

• 1. Melt butter in a large skillet; add onion slices and cook 5 minutes.
• 2. Add potatoes and a mixture of the salt, pepper and parsley.
• 3. Pour in boiling waterand cook covered until tender, about 20 minutes.
• 4. Blend together the water and flour and stir into skillet. Bring to boiling and cook one to two minutes until thickened.

NO PEEKING STEWED POTATOES

Steps:

• Place all the ingredients in the crock pot in exact order given.
• Cover and cook about 3 hours. Remove lid and cook longer if less juice is desired.
• Potatoes may be left unattended for 5 to 6 hrs on low.
• Adjust salt to taste.

SOUR CREAM & ONION STEWED POTATOES

Steps:

• 1. Boil potatoes for about 25 minutes or until just soft. Drain and return potatoes to pot.
• 2. Slice butter into 4 or so sections and drop in with potatoes. Add remaining ingredients and stir over low heat until butter is melted and ingredients are well blended.
• 3. Spoon into a bowl or onto plate and sprinkle with a bit of crumbled bacon and cheddar cheese if desired.