Southern Stewed Potatoes are one of those good & simple dishes. It only has 4 ingredients, and you can taste every single one of them. You get potato, butter, salt, and pepper in every bite.
There are so many ways to make these old fashion southern stewed potatoes. Some use bacon grease, others lard. Some people add flour or cornstarch to the water to thicken it up, and others just keep it simple. It seems like every state in the south has its own variation.
I like making them with just butter, salt, and pepper. It's simple, and I get a buttery salted potato with every bite.
Russet Potatoes: peeled and cut into ruffly 1-inch cubes, it doesn’t have to be perfect
Salt: 1 teaspoon of salt works for me, but you may want more or less
Pepper: use as much as you want
Butter: I like adding butter to my potatoes, but others use bacon fat
🔪 How to Make Stewed Potatoes
1. Cut: Peel and cut potatoes into 1-inch pieces. Add them to a pot and cover them with water.
2. Cook: Cook over medium heat, uncovered, for 20-25 min. They should be soft and easily pierced with a fork.
3. Add: Turn the heat off, and add butter, salt, and pepper.
4. Mix: Mix until you get the consistency you want. Be gentle, and don’t over-mix.
🥡 How to Store
Store any leftovers in an airtight container in the fridge for up to 5 days.
Stewed potatoes are not potato soup. They are a side dish that you serve on a plate. Use a slotted spoon to scoop them out, so you don’t get too much liquid.
Once the potatoes are done cooking, the water line should be a little below the potatoes. You don’t need to drain the water, once you start mixing in the butter, salt, and pepper, the sauce will thicken up.
👩🍳Tips & Tricks
The more you mix the potatoes, the smaller the potato chunks will be. If you mix too much, you’ll get potato soup. Be gentle, the texture should be chunky with a thickish sauce.
- 4 medium russet potatoes, about 2 pounds
- 1 teaspoon salt, plus more to taste
- ½ teaspoon pepper, plus more to taste
- 4 tablespoons butter
- Peel and cut potatoes into 1-inch pieces.
- Add the potato chunks to a pot and add just enough water just to cover them.
- Cook over medium heat, uncovered, for 25-30 min. They should be soft and easily pierced with a fork.
- Turn the heat off, and add butter, salt, and pepper.
- Mix until you get the consistency you want. Be gentle, and don’t over-mix. The more you mix, the smaller the potato chunks will be, and the thicker the cooking liquid will become.
- Serve with a slotted spoon.
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Serving Size: 1 Serving
- Calories: 250
- Sugar: 2.5g
- Fat: 11.7g
- Saturated Fat: 7.3g
- Carbohydrates: 33.6g
- Fiber: 5.2g
- Protein: 3.7g