- 4 large white or russet potatoes, peeled and cubed
- 1 bay leaf
- 2 cloves garlic
- 1 yellow onion, sliced
- 1 tablespoon fresh red crushed pepper
- Water to cover potatoes
So, we’ve all enjoyed mashed potatoes, baked smashed potatoes, french fries, potato gratin, baked potatoes, twice-baked stuffed potatoes, and of course the list goes on…but have you enjoyed my grandmother’s stewed potatoes? Oh my goodness, are they just incredible!
This side is simple and quick to prepare and boy is it super flavorful!
Peel and cube your potatoes.
Place the potatoes in large pot of water and rinse a few times. Add enough cold water to cover your potatoes. Add one tablespoon of kosher salt, bay leaf, sliced onion, smashed garlic cloves and fresh red crushed pepper. If using dried red pepper flakes go easy.
Over high heat, bring to a boil. Lower your heat to a simmer. Use a fork to check. When the potatoes are fork tender drain and serve.
This is a wonderful accompaniment to my grandmother’s Portuguese pan fried fish as well!
I can still see my grandmother making this in her kitchen!
Be sure to check out these other potato recipes from my other friends:
Jeanette’s Healthy Living: Grilled Smashed Baby Potatoes With Green Harissa Sauce
Devour: 5 Ways to Cook Potatoes
Haute Apple Pie: Twice-Baked Southwestern Sweet Potatoes
Napa Farmhouse 1885: Healthy Warm Potato Salad With Onion and Vinegar
Red or Green?: Spicy Baked Sweet Potatoes
And Love It Too: Sweet Potato Hasselback Potatoes
Virtually Homemade: Twice-Baked Potatoes With Cheddar and Caramelized Onions
Big Girls, Small Kitchen: Crispy Potatoes With Baked Eggs and Pesto Yogurt
Cooking With Elise: Vavos Stewed Potatoes
The Heritage Cook: Potato and Sweet Potato Gratin With Bourbon-Laced Cream Sauce
The Cultural Dish: Garlic and Rosemary Roasted Potatoes
Thursday Night Dinner: If You Need Me, I’ll Be With My Potato Soup
Feed Me Phoebe: Baked Sweet Potato Fries With Rosemary
Add a Pinch: Loaded Smashed Potatoes
From My Corner of Saratoga: Garlic and Herb Infused Cheesy Potatoes
FN Dish: Well-Loved Potato Sides