Southern Stewed Potatoes Recipe

If there is one side dish that defines true comfort, it has to be these Southern Stewed Potatoes. This dish takes humble potatoes and transforms them into an incredibly tender, savory, and soul-satisfying side in a rich, buttery, and slightly creamy sauce. Trust me, you’re going to love this recipe—it’s simple, requires minimal effort, and tastes exactly like the dish your grandma used to make. It’s the kind of starchy goodness that belongs next to everything from crispy fried chicken to a big holiday ham!

Why You’ll Love This Recipe

• Pure Nostalgia: This is a classic Southern dish that brings back memories of family dinners and easy Sunday suppers. It’s comfort food at its absolute finest.
• Simple Ingredients, Incredible Flavor: You only need a handful of pantry staples to make this truly luxurious side. The magic is in the method, not a huge ingredient list!
• Versatile Side Dish: These potatoes pair beautifully with virtually any main course. They soak up gravy and juices like a dream!
• Perfectly Tender Texture: Simmering the potatoes slowly in the broth and butter makes them melt-in-your-mouth tender, creating a slightly thickened sauce that is absolutely addictive.

Ingredients

Today I’m bringing you a true game-changer in the side dish world, and you only need a few simple things! Get ready to gather these items to make the ultimate Southern Stewed Potatoes:

• Russet Potatoes: The best choice here! They have a high starch content which is exactly what helps create that beautiful, creamy, and naturally thick sauce as they cook down. We’re cutting them into thick chunks so they hold up nicely during the long simmer.
• Butter: The essential flavor base! Everything good in Southern cooking starts with butter, and melting it down to sauté the onion gives the final dish a rich, savory depth.
• Small Onion: Finely chopped, this adds an aromatic, sweet, and savory element to the stew. It practically melts into the sauce, giving it more body and flavor.
• Water or Vegetable Broth: This is the cooking liquid that tenderizes the potatoes. Using broth adds a little extra savory punch, but water works just fine since we are adding plenty of seasonings!
• Milk (Optional): If you like a true creamy, luscious sauce (and who doesn’t?), a splash of milk stirred in at the end takes this dish over the top.
• Salt and Pepper: The foundation of all good seasoning! Don’t be afraid to taste and adjust at the end—potatoes love salt!
• Garlic Powder: A little dash of garlic powder brings a warm, earthy layer of flavor without the bite of fresh garlic.
• Paprika: This adds a beautiful, subtle warmth and a lovely reddish hue to the finished dish, giving it that classic Southern look.
• Fresh Parsley: Optional, but a little sprinkle of fresh green makes this dish look beautiful and adds a pop of freshness when serving.

Note: The exact measurements and quantities for all of these wonderful ingredients can be found right under this article in the printable recipe card!

How to Make the Southern Stewed Potatoes

Seriously, whipping up this incredible side dish is easier than you think. You’re only a few simple steps away from potato perfection!

Step 1: Prep Your Potatoes

First things first: peel those russet potatoes and cut them into thick, even chunks. This is important—we want them to be uniform so they cook at the same pace. Give them a quick rinse under cold water to wash off some of the excess starch; this helps keep things from getting too gluey.

Step 2: Build the Flavor Base

Grab a big pot and melt your butter over medium heat. Toss in the finely chopped onion and let it cook for about 3-4 minutes until it’s soft and translucent. You’re creating the soul of the dish right here!

Step 3: Add Liquid and Season

Add the potatoes to the pot. Pour in the water or broth—just enough to cover the potatoes nicely. Now it’s time for the seasoning! Sprinkle in the salt, pepper, garlic powder, and paprika. Give it a gentle stir just to wake everything up.

Step 4: Simmer to Perfection

Bring the pot to a gentle boil, then immediately reduce the heat to low. Cover the pot and let the magic happen! Simmer for about 25-30 minutes, stirring occasionally. The potatoes are ready when they are fork-tender and the starchy liquid has naturally thickened into a gorgeous, savory sauce.

Step 5: Stir in Creaminess (If Desired!)

If you’re going for that extra luscious texture, stir in the milk now. Let it simmer uncovered for just about 5 more minutes to heat through.

Step 6: Taste, Adjust, and Serve

Give the dish a final taste and adjust the salt and pepper as needed. Dish it up while it’s piping hot and sprinkle with a little fresh parsley garnish. Prepare for everyone to ask for seconds!

Pro Tips for Making the Recipe

• Rinse the Starch: That initial cold water rinse for the potatoes is key! It prevents the final stew from having a gluey texture.
• Don’t Over-Stir: While you need to stir occasionally to prevent sticking, over-stirring will break down the potatoes too much, making them mushy instead of tender chunks. Be gentle!
• Use Russets (or Yukon Golds): While russets are my top pick for the best thickening, if you prefer a slightly waxy potato that holds its shape a little better, Yukon Golds are a fantastic alternative.
• Adjust Liquid at the End: If your stew is too thick, simply stir in a splash more broth or water until you reach your desired consistency. If it’s too thin, simmer it uncovered for a few minutes to reduce the liquid.

How to Serve

These potatoes are the definition of versatility! They deserve a place of honor next to almost any Southern-style main dish:

• Classic Comfort: Pair them with crispy Fried Chicken or a big, juicy Meatloaf. The sauce is perfect for soaking up!
• Holiday Plate: Serve them alongside a glazed Ham or a tender Roasted Turkey at your next gathering.
• As a Base: Spoon the potatoes right onto your plate and top them with a perfectly cooked Pork Chop or a drizzle of savory Brown Gravy.
• Garnish it Up: Beyond the parsley, you could add chopped chives, a sprinkle of sharp cheddar cheese, or even a few crumbles of bacon for extra decadiness.

Make Ahead and Storage

Stewed potatoes are delicious fresh, but they also make fantastic leftovers (if there are any!).

Storing Leftovers

Place any cooled leftovers in an airtight container and store them in the refrigerator for up to 3-4 days. The sauce tends to thicken even more as it cools.

Freezing

I generally don’t recommend freezing these, as the potato texture can change quite a bit once thawed. However, if you must, use a freezer-safe container and freeze for up to 2 months. Be prepared for a slightly softer texture upon reheating.

Reheating

The easiest way to reheat is on the stovetop over low heat. Add a splash of broth or water (or even milk) to loosen the sauce back up, stirring gently until warmed through. You can also use the microwave in 1-minute intervals.

FAQs

1. Can I use fresh garlic instead of garlic powder?Absolutely! If you prefer the strong flavor of fresh garlic, you can add about 2 cloves of minced garlic along with the onions in Step 2. Just be careful not to let the garlic burn, as this can make the whole dish taste bitter. Garlic powder is often used in this classic dish for a more subtle, integrated flavor, but fresh garlic is a great substitution for garlic lovers!
2. Why did my potatoes turn out mushy instead of tender chunks?The most common culprit here is over-stirring. As the potatoes simmer and soften, too much stirring breaks down the starches too quickly, leading to mushiness. Make sure you are using thick, even chunks of potato and only stir gently and occasionally—just enough to prevent sticking to the bottom of the pot.
3. How can I make the sauce thicker or thinner?If your sauce seems too thin, simply remove the lid and simmer the potatoes for an extra 5-10 minutes. The liquid will evaporate and the sauce will thicken naturally. If it is too thick, stir in a tablespoon of extra broth or water at a time until you reach your perfect consistency.
4. Is it better to use water or broth for this recipe?This is really a matter of preference! Using vegetable broth will add a deeper layer of savory, almost umami flavor to the dish. Using plain water is traditional and allows the pure flavors of the butter, onion, and spices to really shine through. Since we are adding butter and plenty of seasoning, either option works beautifully!