The Best Homemade Stewed Potatoes Ever Not Potato Soup Recipes
TRUE SOUTHERN STEWED POTATOES (NOT POTATOE SOUP)
This is what is was raised on when i was little, although we had them atleast 2 times a week it really felt like we were being rewarded when we saw these on the table with cornbread and blackeyed peas....soooo YUMMY
Provided by Wendy Pickard Blurton
Categories Vegetables
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. Cook 4-6 slices of bacon for the grease. In a med. cooking pot fill half way with cold water, peel and cut potatoes into large cubes (alittle larger than you would if you were making mashed potatoes). Put potatoes in the pot of cold water as you cut them up so they don't start turning brown.
- 2. After you have peeled, cubed and put potatoes in pot of water, the water should only cover the potatoes a couple of inches i do about 3 because my family loves the thick "gravy/juices". Turn stove on high, bring to a boil. Boil for about 10 mins. add bacon grease, butter, salt, pepper. onion flakes, cumin and garlic powder.
- 3. in a small bowl or mixing cup mix milk and flour with a wisk, until the flour is fully dissolved and their are no lumps. When the potatoes start to become tender slowly start to add the milk/flour mixture, stir carefully as you do this, turn heat down to low and let simmer until desired thickness. Now taste and add more salt and pepper to taste.
- 4. You can adjust this recipe to your liking, my family likes it thick but not too thick.........here are some pictures.
STEWED POTATOES
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
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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