Description
Victorian stewed potatoes are a simple yet flavorful dish, slow-cooked to perfection with butter, herbs, and a rich broth. This hearty, comforting side dish pairs well with roasted meats or can be enjoyed on its own. With just 10 minutes of prep time, it’s an easy, old-fashioned recipe that brings warmth to any meal.
Ingredients
- 2 lbs Yukon Gold or red potatoes, peeled and sliced into thick rounds
- 2 tbsp unsalted butter
- 1 medium onion, thinly sliced
- 2 cups vegetable or chicken broth (or enough to cover potatoes)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp fresh thyme (or 1/4 tsp dried)
- 1 tbsp chopped fresh parsley (for garnish)
- Optional: 1/4 tsp nutmeg for a traditional Victorian touch
Instructions
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Sauté the Onions
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In a large pot, melt the butter over medium heat.
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Add the sliced onions and cook until soft and fragrant, about 5 minutes.
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Add Potatoes and Broth
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Add the sliced potatoes to the pot.
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Pour in enough broth to just cover the potatoes.
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Simmer Gently
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Bring to a gentle simmer.
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Cover and cook for 25-30 minutes, stirring occasionally, until the potatoes are tender but still hold their shape.
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Finish and Serve
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Season with salt, pepper, and thyme.
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Stir in an extra bit of butter for a glossy finish.
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Garnish with fresh parsley and serve warm.
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Notes
- Choose the right potatoes: Waxy potatoes hold up better than starchy ones.
- Don’t boil too hard: A gentle simmer ensures even cooking.
- For a creamier version, stir in a splash of cream at the end.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 450mg
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg