Stewed Potatoes And Onion Recipes

POTATO CHICKEN STEW

Steps:

• Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Simmer until carrots are tender, about 10 minutes.
• Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. Stir in flour to thicken sauce, then serve.

ITALIAN POTATO RECIPE

Steps:

• Peel and cut potatoes into wedges.
• Place the potatoes in a large bowl of cold water while prepping the rest of the ingredients.
• Thinly slice the onion. Set aside.
• Mince the garlic. Set aside.
• Preheat oven to 425° F (220° C).
• Place oven grate on the lower center rack.
• Empty the can of whole peeled canned tomatoes in a large bowl.
• Add one cup of water to the can, swirl and empty contents in the bowl.
• Hand crush the tomatoes.
• Add the minced garlic, dried oregano, paprika and salt and pepper. Feel free to adjust seasonings. Combine together and set aside.
• Drain the water from the potatoes.
• Add the sliced onions and crushed tomatoes and combine.
• Toss the sliced onions with the potato wedges in a large deep baking dish (10.5 x 14.75 inches).
• Arrange the potatoes and vegetables in a single layer, in the baking dish.
• Drizzle olive oil over the top.
• Cover with aluminum foil and bake for about 45-60 minutes or until a knife can easily pierce through the potato. Gently move the potatoes to the baking pan.
• Bake for another 15-20 minutes, without the foil or until most of the moisture has evaporated from the tomato sauce. Stir occasionally.
• Transfer to a serving dish, garnish with fresh chopped parsley and serve.
• OPTIONAL: Garnish with grated pecorino romano cheese or parmesan cheese.

STEWED POTATOES

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.

OLD FASHIONED STEWED TATERS N' ONIONS

Steps:

• 1. Peel and rinse potatoes. Cut into pieces and put into a large saucepan. Peel and quarter onion and put into pan with potatoes. Cover with water bring to a boil. Cover and cook until tender.
• 2. When potatoes are done, pour off most of the water. It's okay if there's a little water left with the potatoes. Add milk, butter, salt and pepper.
• 3. Cook over medium heat, stirring constantly until butter is melted and potatoes have thickened. This usually only takes a few minutes. Do not mash, but leave in chunks. Serve with your favorite meat and vegetables.

STEWED POTATOES

Steps:

• 1. Cut peeled potatoes into quarters. Place in saucepan and cover with COLD water. Add salt and bring to a slow boil on stove eye. Cook on low heat (cooking on high heat with cause them to mush and not keep their shape). Add onion slice for flavor, remove it later if you don't want to serve the onion in the potatoes. When tender, add butter and thickening. For thickening - Put flour in a small container, add small amt. of salt, add small amt. of cold water and stir into a thin paste. (You may need to add a bit more water.) Stir until all flour lumps are dissolved. Add to potatoes and bring to a low boil. NOTE: As with any thickening, whether you are using flour or cornstarch, you must bring it to a boil for it to thicken properly. Boil until liquid is at desired thickness. Add black pepper as desired.

SAUSAGE STEW (WITH PEPPER, ONIONS AND POTATOES)

Steps:

• Heat olive oil to a medium high heat in Dutch oven or heavy pot. Add the sausage and cook on all sides. About 15 minutes.
• Add garlic and stir for a minute or two. Add peppers and onions, stirring to coat with oil. Add tomato paste, diced tomato, potatoes and tomato sauce. Stir to combine.
• Add seasonings, cheese, and water. Stir once more. Bring to a simmer and cook for about 45 minutes.
• Potatoes should be tender. Sprinkle liberally with Romano cheese. Serve with garlic bread and a salad. Makes 6 servings.

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

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,.

OLD-FASHIONED STEWED POTATOES

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.

STEWED POTATOES

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.