STEWED POTATOES CALORIES RECIPES

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STEWED POTATOES RECIPE | ALLRECIPES



Stewed Potatoes Recipe | Allrecipes image

Diced potatoes stewed with onions, garlic, tomatoes, and rutabaga in broth. Chicken, beef, or vegetable broth may be used.

Provided by Marta Olynyk

Categories     Side Dish    Potato

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 9

1 tablespoon vegetable oil
3 cloves garlic, minced
½ large onion, chopped
1 plum tomato, chopped
6 potatoes, diced
½ rutabaga, diced
dried oregano, to taste
salt and freshly ground black pepper to taste
2 cups chicken broth

Steps:

  • Heat the oil in a skillet over medium heat, and saute the garlic and onion until tender. Stir in the tomato, and cook until heated through. Mix in potatoes and rutabaga. Season with oregano, salt, and pepper. Pour in the broth, and bring to a boil. Reduce heat to low, and continue cooking 15 minutes, or until potatoes and rutabaga are tender.

Nutrition Facts : Calories 205.3 calories, CarbohydrateContent 42 g, FatContent 2.6 g, FiberContent 5.9 g, ProteinContent 5 g, SaturatedFatContent 0.4 g, SodiumContent 20.5 mg, SugarContent 4.3 g

STEWED POTATOES RECIPE - FOOD.COM



Stewed Potatoes Recipe - Food.com image

Few side dish recipes are as versatile and as easy as this one. My mother always made these potatoes at least once a week when I was a kid and they taste just great! We often had them with salmon cakes but they'll complement just about any main dish. I never see them anywhere else nowadays, either in homes or restaurants, so I thought I'd go ahead and post the recipe here. I think that stewed potatoes must have been a 50s thing. Anyway, make substitutions and/or additions as you wish -- this recipe will tolerate changes pretty much. Some folks add cheese to the mix but I like them just as listed. This is a great, fast side dish for either Thanksgiving or Christmas. Yukon Gold potatoes make the very best ones but any potatoes will do. Enjoy!

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 8

6 medium potatoes, quartered (peeled or unpeeled)
1/2 cup butter
15 ounces chicken broth, canned
1 cup water
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 chicken bouillon cube (I use soft Maggi cubes)
1/2 teaspoon herb seasoning mix, I use Paul Prudhomme's Poultry Magic

Steps:

  • Scrub the potatoes if you don't plan to peel them.
  • Quarter the potatoes and let them soak a bit in cold water.
  • Pour all other ingredients into a cooking pot or pan and, over medium heat.
  • As soon as the butter is melted and the bouillon cube is dissolved, add in the drained potatoes.
  • Allow the potatoes to maintain a slow boil until tender (about 20 minutes) and serve.

Nutrition Facts : Calories 470.8, FatContent 24.1, SaturatedFatContent 14.9, CholesterolContent 61.1, SodiumContent 1018.2, CarbohydrateContent 56.6, FiberContent 7.1, SugarContent 3, ProteinContent 9.2

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