Description
A classic and hearty side dish, Victorian Stewed Potatoes are a perfect blend of tender potatoes simmered in savory broth, seasoned with a simple mix of herbs, and finished with fresh parsley. This comforting dish will fill your home with warm, inviting aromas as it cooks, and is a timeless addition to any meal.
Ingredients
Scale
- 4 large potatoes (peeled and sliced, about 1/4 inch thick)
- 1 medium onion (finely chopped)
- 2 tablespoons butter (for cooking the onion)
- 2 cups vegetable or chicken broth
- 1/4 cup fresh parsley (chopped, for garnish)
- Salt and pepper (to taste)
- 1/2 teaspoon thyme (optional)
Instructions
- Prepare the Potatoes: Peel and slice the potatoes into even, thin rounds, about 1/4 inch thick.
- Cook the Onion and Butter: In a large skillet or saucepan, melt butter over medium heat. Add the finely chopped onion and cook for 3-5 minutes until soft and translucent.
- Add the Potatoes and Broth: Add the sliced potatoes to the pan, stir to combine. Pour in broth until the potatoes are almost covered. Season with salt and pepper. Optionally, add a pinch of thyme.
- Simmer and Stew: Cover the pan and simmer on low heat for about 30-40 minutes, stirring occasionally, until potatoes are soft and tender.
- Finish with Fresh Parsley: Once the potatoes are tender and the broth has reduced, remove from heat. Garnish with freshly chopped parsley and add more butter for extra richness if desired.
- Serve and Enjoy: Serve hot as a side to roasted meats, stews, or on its own.
Notes
- Slicing potatoes evenly ensures even cooking and tender texture.
- For a thicker sauce, mash some of the potatoes in the pan.
- Fresh herbs like parsley and thyme add a fragrant, flavorful touch to this dish.
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 3g
- Sodium: 330mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 20mg