Butter Stewed Potatoes Recipes

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STEWED POTATOES



Stewed Potatoes image

READY IN JUST 20 MINUTES! Grandma's Stewed Potatoes are Soft and buttery with loads of down home "pot liquor" that's perfect for sopping up with a piece of bread!

Provided by Wendi Spraker

Categories     Side

Time 20m

Number Of Ingredients 10

4 Russet Potatoes - peeled.
3 Cups Water
1 bouillon cube
4 Tbs Butter
2 Tbs Flour
1 tsp salt
1 tsp black pepper
1 tsp smoked paprika
½ tsp onion powder
½ tsp garlic powder

Steps:

  • Peel the potatoes and cut into large slices or quarters.
  • Place the potatoes into a large sauce pan and cover with water. Add the bouillon cube.
  • Heat over medium heat until the potatoes are fork tender.
  • Drain the potatoes into a colander with a pan below it to catch the cooking water. Set potatoes aside.
  • In the same pan that the potatoes boiled in, melt the butter and add the 2 Tbs of flour. Stir together and allow the flour to cook for at least 1 full minute.
  • Add the salt, pepper, paprika, onion and garlic powder to the rouxe.
  • Add the potatoes back to the sauce pan.
  • Pour enough of the cooking water into the pan to give the potatoes a nice saucey stew (about ½ to ¾ of the cooking water will work).
  • Heat over medium heat till heated through and thickened. Taste before serving for salt and pepper and add more if needed. Serve hot.

Nutrition Facts : Calories 245 kcal, Carbohydrate 30 g, Protein 6 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 954 mg, Fiber 5 g, ServingSize 1 serving

OLD-FASHIONED STEWED POTATOES



Old-Fashioned Stewed Potatoes image

This old-fashioned recipe is delicious and easy.

Provided by The Southern Lady Cooks

Categories     Side Dish

Time 20m

Number Of Ingredients 7

6 or 7 medium sized potatoes (peeled and cut into chunks (you can use any kind of potatoes))
Water (enough to just cover the potatoes in the pot)
1/4 cup chopped onion
2 tablespoons butter
1 tablespoon bacon drippings
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Put the potatoes in a pot, cover with the water, add the chopped onion, butter, bacon drippings, salt and pepper. Bring the potatoes to a boil stirring to keep from sticking to pot.
  • Turn heat to a low boil and cook until potatoes have cooked and thickened to desired consistency. Stir often while cooking. Makes about about 6 servings.

BOILED POTATOES WITH BUTTER



Boiled Potatoes with Butter image

Provided by Food Network Kitchen

Categories     side-dish

Time 19m

Yield 4 servings

Number Of Ingredients 7

1 pound small new potatoes
1 head garlic, halved crosswise
1 bay leaf
1 teaspoon black peppercorns
Kosher salt
2 to 4 tablespoons unsalted butter
Freshly ground black pepper

Steps:

  • Put the potatoes, garlic, bay leaf, and peppercorns in a large saucepan, add cold water to cover by about an inch and season generously with salt,. Bring to a boil, lower the heat, and simmer until potatoes are fork tender, about 5 to 8 minutes depending on their size.
  • Drain and discard the garlic, bay leaves, and peppercorns. Halve the potatoes, if large, toss with the butter and season with salt, and pepper, to taste. Keep warm.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved

BUTTER POTATOES



Butter Potatoes image

Buttery potatoes cooked in foil over a campfire.

Provided by Harold

Categories     Side Dish     Potato Side Dish Recipes

Time 1h10m

Yield 6

Number Of Ingredients 3

1 pound baking potatoes
1 cup butter
salt and pepper to taste

Steps:

  • Peel and dice potatoes, arrange in a pan or on a sheet of tin foil. Season with salt and pepper. Place butter on top.
  • Put potatoes on grill or in the oven at 375 degrees F (190 degrees C). Mix around so they get all buttery and don't burn. Cook until potatoes are soft.

Nutrition Facts : Calories 329.5 calories, Carbohydrate 13.2 g, Cholesterol 81.3 mg, Fat 30.8 g, Fiber 1.7 g, Protein 1.9 g, SaturatedFat 19.5 g, Sodium 222.5 mg, Sugar 0.6 g

SIMPLE BRAISED POTATOES



Simple Braised Potatoes image

One doesn't usually think of braising as a technique for cooking potatoes, but one should. It's so easy, and yields the same comfort quotient of the mashed sort without all of the peeling, boiling and mashing. Onion, garlic and your choice of thyme or rosemary give them a little oomph. As with all potato dishes, don't forget to season well with salt.

Provided by Mark Bittman

Categories     weekday, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

2 pounds potatoes (roughly 4 medium to large spuds)
3 tablespoons butter
1 diced onion
1 teaspoon minced garlic
1 sprig of thyme or rosemary, more for garnish
Salt and pepper
About 2 cups chicken, turkey or vegetable stock

Steps:

  • Scrub the potatoes, then cut potatoes into 1-inch chunks.
  • Heat 3 tablespoons butter in a deep skillet or broad pot over medium-high heat. Add potatoes, onions, garlic, a sprig of thyme or rosemary, and salt and pepper. Cook, stirring, until potatoes begin to turn golden, 10 minutes.
  • Add good stock to barely cover the potatoes (about 2 cups). Bring to a boil, reduce heat and simmer, stirring occasionally, until potatoes are tender and liquid is reduced, about 30 minutes.
  • Season to taste with salt and pepper, then serve garnished with thyme or rosemary.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 3 grams, Carbohydrate 44 grams, Fat 9 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 893 milligrams, Sugar 3 grams, TransFat 0 grams

STEWED POTATOES



Stewed Potatoes image

Diced potatoes stewed with onions, garlic, tomatoes, and rutabaga in broth. Chicken, beef, or vegetable broth may be used.

Provided by Marta Olynyk

Categories     Side Dish     Potato Side Dish Recipes

Time 35m

Yield 6

Number Of Ingredients 9

1 tablespoon vegetable oil
3 cloves garlic, minced
½ large onion, chopped
1 plum tomato, chopped
6 potatoes, diced
½ rutabaga, diced
dried oregano, to taste
salt and freshly ground black pepper to taste
2 cups chicken broth

Steps:

  • Heat the oil in a skillet over medium heat, and saute the garlic and onion until tender. Stir in the tomato, and cook until heated through. Mix in potatoes and rutabaga. Season with oregano, salt, and pepper. Pour in the broth, and bring to a boil. Reduce heat to low, and continue cooking 15 minutes, or until potatoes and rutabaga are tender.

Nutrition Facts : Calories 205.3 calories, Carbohydrate 42 g, Fat 2.6 g, Fiber 5.9 g, Protein 5 g, SaturatedFat 0.4 g, Sodium 20.5 mg, Sugar 4.3 g

THE BEST HOMEMADE STEWED POTATOES EVER....NOT POTATO SOUP



The Best Homemade STEWED POTATOES EVER....not Potato Soup image

I have been eating these ever since i can remember, after all it's a southern tradition where i live, but suprisingly you can't find a recipe on here for that, everytime i have tried to look it up on the web all i find is a recipe for potato soup and stewed potatoes ARE NOT POTATO SOUP...NOTHING LIKE IT. So here is how my family has been making them for generations, and now you can too, have some cornbread ready your going to need it along with homemade white beans or black eyed peas...........YUMMY, and they are even better the next day!

Provided by wekitty

Categories     Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

6 -8 large potatoes (peeled and cubed, about 1-inch cubes)
salt and pepper
2 tablespoons bacon grease (i save my bacon grease, but if you need to cook 3 pieces)
1 pinch onion powder
1 pinch garlic powder
2 tablespoons flour
1/2 cup water
3 tablespoons butter

Steps:

  • 1. Peel and cube potatoes, put in a medium pot and fill with water until it's about 3 inches above potatoes, bring to a boil, you want the potatoes cooked to they are just fork tender, not falling apart. After the potatoes are done keep them in the same water you cooked them in,.
  • 2. in a jar or container that has a tight lid put the flour and half cup of water in it and shake it until the flour is COMPLETELY dissolved,.
  • 3. stirring constantly but carefully add the dissolved flour and water into the pot with the potatoes and water allow a few minutes to cook on simmer so that it can thicken. If you want it thicker then you can add more flour, if you want it thinner you can just add a little more water.
  • 4. Now is when you want to season to taste with your salt and pepper and the rest of the spices i listed, or you can just season them with salt and pepper either way they are WONDERFUL,.

Nutrition Facts : Calories 383.9, Fat 10.4, SaturatedFat 5.4, Cholesterol 19.4, Sodium 80.1, Carbohydrate 66.6, Fiber 8.2, Sugar 2.9, Protein 7.8

STEWED POTATOES



Stewed Potatoes image

Few side dish recipes are as versatile and as easy as this one. My mother always made these potatoes at least once a week when I was a kid and they taste just great! We often had them with salmon cakes but they'll complement just about any main dish. I never see them anywhere else nowadays, either in homes or restaurants, so I thought I'd go ahead and post the recipe here. I think that stewed potatoes must have been a 50s thing. Anyway, make substitutions and/or additions as you wish -- this recipe will tolerate changes pretty much. Some folks add cheese to the mix but I like them just as listed. This is a great, fast side dish for either Thanksgiving or Christmas. Yukon Gold potatoes make the very best ones but any potatoes will do. Enjoy!

Provided by Bone Man

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

6 medium potatoes, quartered (peeled or unpeeled)
1/2 cup butter
15 ounces chicken broth, canned
1 cup water
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 chicken bouillon cube (I use soft Maggi cubes)
1/2 teaspoon herb seasoning mix, I use Paul Prudhomme's Poultry Magic

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.

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