Instructions:
Step 1: Prepare the Potatoes
- The peas can be canned or frozen, or fresh, if you have a source. The potatoes should be peeled and cut into approximately 1-inch cubes.
- Put the potatoes in a big pot and cover them with cold water. Taste and add a pinch of salt; bring to boil over medium-high heat.
- About 10–15 minutes more, or until a fork that enters the potatoes pulls out easily. Drain the potatoes and put them in a bowl.
Step 2: Make the Sauce
- In the same pot over medium heat, melt the butter. Add the bacon grease for added flavor, if using.
- Add the onion flakes and flour, cooking for about 1 minute to make a roux. Stir it continuously to avoid burning.
- Gradually whisk in the milk and water to avoid lumps in the batter. Simmer the mixture for 2–3 minutes until it thickens.
Step 3: Add the Potatoes
- Add in the sauce the already crispy potatoes. Be careful that all of the potatoes are covered in sauce
- Add salt and pepper to taste. If the sauce is a little thick, add another splash of water or milk to loosen it up.
Step 4: Simmer and Serve
- Cover and simmer the potatoes in the sauce for 5-7 more minutes, stirring occasionally. This allows the potatoes to soak up the flavors, making them extra creamy.
- When everything is heated through, take off the heat and serve.
Serving and Storage Tips:
To serve: Stewed potatoes are a great side dish for roasted meats, fried chicken or a hearty pot roast. Top with fresh herbs such as parsley or chives for extra zing.
Storage: Refrigerate leftover stewed potatoes — covered in an airtight container — for up to 3 days. Reheat over a low flame, adding a splash of milk or water if necessary to loosen the sauce.
Helpful Notes:
- Potato (Optimum): Starchy potatoes like Russets are best for this one, as they’ll break down just a bit and aid in thickening the sauce. Yukon Golds will also do for a creamier consistency.
- Stir until your mixture has a brown color, then remove from heat. Pour in a splash of milk or water for a leaner consistency, until you’ve made the texture you prefer.
- More Flavor: You can also add minced onions or garlic into the butter when you make the roux for even more flavor.
Tips from Well-Known Chefs:
Chef Ina Garten: “Always taste and season your dish as you go. Potatoes soak up a ton of flavor, so don’t be afraid to season a little more heavily on the salt or pepper side to really maximize your meal.”
Chef Alton Brown: “Bacon grease brings an extra layer of savory depth to stews and sauces, especially when contrasted with buttery potatoes.
Frequently Asked Questions:
Q1: Can I use another kind of milk?
A1: Yes! You can use whatever kind of milk you like, such as 2%, whole or even dairy-free options like almond or oat milk.
Q2: Is it possible to add herbs to the recipe?
A2: Absolutely! Or sprigs of fresh thyme, parsley or chives, which are great accent notes.
Q3: If I don’t have bacon grease, what should I use?
A3: If you don’t have bacon grease, just use more butter, or a small amount of olive oil, and make the roux as usual.
Q4: Can I include meat in the dish?
A4: Yes! Cooked crumbled bacon or diced ham would be nice for flavor and texture.
Q5: What do I do to avoid the potatoes being too mushy?
A5: Definitely keep an eye on your cooking time and remove the potatoes from heat when fork-tender. Overcooked, they can start to fall apart.
Q6: Is this a make ahead dish?
A: Yes, stewed potatoes can be made ahead and kept in the fridge. Reheat gently over the stovetop, adding more milk or water as necessary to refresh the sauce.
Q7: Can I substitute sweet potatoes for regular potatoes?
A7: The flavor will be different, but you can make this dish using sweet potatoes for a sweeter version.
Q8: I don’t have onion flakes, what do I do?
A8: You can use either finely chopped fresh onions or garlic, or just leave the onion flakes out if you want a more subdued flavor.
Q9: What can I do to make this dish vegetarian?
A9: Don’t use bacon grease, use butter or a plant-based substitute. The other ingredients are naturally vegetarian-friendly.
Q10: Can stewed potatoes be frozen?
A10: We do not recommend freezing — the texture of the potatoes may change and become grainy. It is best eaten fresh or kept in the refrigerator.
This Stewed Potatoes recipe is a cozy, filling side dish that’s simple to make and full of flavor. Serve it as a simple side or dress it up with extra ingredients, and it’s sure to become a family favorite. Enjoy!
