One of my most favorite dishes growing up was a very simple country dish that we called Stewed Potatoes. I remember that when I had finished eating my bowl of Stewed Potatoes, I always wanted to lick the bowl because they were so delicious. Licking the bowl at the dinner table would have broken all rules of etiquette even though we were country folks.
You may be saying, “I don’t eat white potatoes because they are a very starchy vegetable that converts to sugar!” Well, okay, but I actually have to eat a lot of potatoes due to my grain allergy and I discovered they are a great source of nutrition. Since I don’t eat that much “fattening” foods, this dish is still great in moderation. Isn’t that the key anyway? Moderation.
Before I Show You The Recipe…16 Facts About Potatoes
Let me tell you a few facts about potatoes because they often get a “raw” deal. Get it? LOL
- There are about five thousand potato varieties around the world. Wow! Yeah, it is a staggering number.
- Potatoes are grown in all fifty states of the United states and in over one hundred countries all over the world.
- A medium-sized potato with the skin still attached will provide vitamin C, potassium vitamin B6 and trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc. Having a diet that includes potatoes is actually very healthy.
- A potato is about 80% water and 20% solids.
- There are thirty billion pounds of potatoes produced each year.
- This one I love because I can’t eat grain products! The fiber content of a potato with skin is equivalent to that of many whole grain breads, pastas, and cereals.
- One potato supplies 610 mg. of potassium and a banana contains 450 mg.
- Since part of the starch in a potato is resistant to digestion by enzymes in the stomach and small intestine, it goes all the way to the large intestine and is very similar to fiber. The potato fiber protects against colon cancer, improves glucose tolerance and insulin sensitivity, lowers plasma cholesterol and triglyceride concentrations and satisfies hunger.
- Potatoes have one of the highest overall antioxidant activity among vegetables which neutralizes the damaging effects of “free radicals.”
- Cooking and then cooling potatoes significantly increases resistant starch.
- Potatoes are fattening because of how they are cooked and the other things that are put on/in them. An eight ounce baked or boiled potato has about 100 calories and that’s not a lot.
- Potatoes are the second most consumed food in the United States.
- The best way to store potatoes is in a cool (45-50 F), dark, dry well-ventilated place.
- It is best not to wash potatoes until it is time to cook them.
- Potatoes were the first vegetable grown in space!
- Last, but not least…Potatoes are GRAIN FREE, Gluten Free, Dairy Free, Paleo and can be eaten by Vegans!
Country Stewed Potatoes
You CAN’T mess this recipe up unless you burn it.
The first step is to scrub the red potatoes in cool water making sure that none of them have eyes.
I used 8 red potatoes for this recipe today.
Peel the skins off, however, I have made it a time or two with the skins still attached.
Don’t you love recipes that allow you to not follow the directions EXACTLY?!!!
Slice the potatoes into medium slices. Don’t make them too thin or the end product will just be mush. You want to have chunks of potatoes left when everything has finished cooking.
Now this is where I leave the path of my ancestors.
No grease. No lard. No butter.
Seriously, I just can’t add that stuff anymore. I hear my heart and arteries thanking me.
I also don’t add onions because I like to put uncooked onions on top sometimes. Then if I’m worried about my breath, I don’t add them. It is just a win/win with adding fresh onions at the end before eating the stewed potatoes.
Now we are at the point where you put all the potato slices into a big pot. Use the same size pot you use for cooking spaghetti noodles.
Add 1 teaspoon of sea salt and 1/2 teaspoon of pepper. Fill the pot with cold water to about one inch above the potato slices.
Turn the heat on medium-high and let it boil.
And boil until the potatoes are not only cooked, but they fall apart, the water cooks down and you are left with thick stewed potatoes.
Today I opted for a little cheese on top instead of onions. Oh yum.
My mouth salivates just looking at the pictures.
Do you want to take a bite?
Here, try this one.
Yummy wasn’t it?
Would you like me to serve you a bowl full?
Country Stewed Potatoes
8 red potatoes
1 teaspoon sea salt/regular salt
1/2 teaspoon black pepper
6-10 cups of water – depends on the size of the potatoes
optional: mild cheddar cheese
Scrub the red potatoes in cool water making sure that none of the potatoes have eyes.
Optional: Peel the skins off.
Slice the potatoes into medium slices and put all the potato slices into a big pot. Use the same size pot you use for cooking spaghetti noodles. Add 1 teaspoon of sea salt and 1/2 teaspoon of pepper. Fill the pot with cold water to about one inch above the potato slices.
Turn the heat on medium-high and let boil until water has cooked down, potatoes are soft and contents of pot are thick. Serve hot.
Optional: Garnish with diced white onions and/or dices mild cheddar cheese.