Southern Stewed Potatoes

A simple and comforting side dish featuring tender, saucy potatoes cooked in oniony gravy.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Side Dish

Cuisine: Southern

Calories: 250

Main Ingredients

2 pounds potatoes, peeled or unpeeled, cut into bite size chunks Yukon Gold or Russet potatoes can be used.
3 tablespoons butter For sauting the onions.
1 small onion, finely chopped Adds flavor to the dish.
2 cups chicken broth or water Broth gives a richer flavor.
1 to 2 tablespoons flour For thickening the sauce.
1/2 cup milk or a splash of cream Optional, for a creamier texture.
Salt and lots of black pepper Season to taste.
Optional: garlic powder, smoked paprika, or chopped parsley For extra flavor.

Cooking Instructions

Melt butter in a wide pot over medium heat. Add onion and cook until soft and sweet, about 4 to 5 minutes.
Sprinkle flour over the onions and butter. Stir for about 30 seconds.
Slowly pour in the broth while stirring until it turns into a light gravy.
Add potatoes, salt, and a lot of pepper. Bring it to a gentle simmer.
Cover and cook for 12 to 18 minutes, depending on potato type and chunk size. Stir gently once or twice.
When the potatoes are tender, add milk or cream if using. Simmer for 2 more minutes, adjusting seasoning as needed.

Cool leftovers quickly, store in an airtight container for up to 3 days. Reheat on low heat, adding splash of broth or milk if needed.