Stewed Potatoes Recipe

Stewed potatoes are a classic comfort food that can be enjoyed all year round. They're hearty, satisfying, and incredibly easy to make. This recipe is a great base for customization, so feel free to add your favorite vegetables, protein, or herbs.
In this recipe, we'll use russet potatoes for their fluffy texture, but you can also use Yukon Gold potatoes for a creamier stew. With minimal prep and cooking time, this stewed potato recipe is a perfect choice for busy weeknights.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 pounds russet potatoes, peeled and cut into 1-inch cubes
• 4 cups chicken broth
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley, for garnish (optional)
• Salt, to taste

Directions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for an additional minute.
2. Add the potatoes, chicken broth, bay leaf, thyme, and pepper to the pot. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the potatoes are tender.
3. Remove the bay leaf and discard. Season the stew with salt to taste. Garnish with fresh parsley (optional) and serve hot.
4. Tips:
5. For a richer stew, you can add 1/2 cup of heavy cream or sour cream after the potatoes are cooked.
6. If you don't have chicken broth, you can use vegetable broth or water.
7. This stew is also delicious with other vegetables, such as carrots, celery, or peas. Simply add them to the pot with the potatoes.
8. Leftover stewed potatoes can be stored in an airtight container in the refrigerator for up to 3 days.