Stoved Potatoes Recipes

OLD-FASHIONED STEWED POTATOES

Steps:

• Put the potatoes in a pot, cover with the water, add the chopped onion, butter, bacon drippings, salt and pepper. Bring the potatoes to a boil stirring to keep from sticking to pot.
• Turn heat to a low boil and cook until potatoes have cooked and thickened to desired consistency. Stir often while cooking. Makes about about 6 servings.

GARLIC HERB SKILLET POTATOES

Steps:

• Melt the butter and heat the olive oil in a large skillet over medium heat. Arrange the potato slices across the bottom of the skillet in a single layer. Cook without stirring for 5 minutes, or until the potatoes have begun to brown on the bottom.
• Sprinkle potato slices with rosemary, thyme, oregano, parsley, and paprika. Turn the potatoes, and continue cooking 5 minutes, or until tender. Turn off the heat, and sprinkle the garlic and cayenne over the potatoes. Lightly toss for about 1 minute, until the garlic has softened.

LEMONY STOVED POTATOES

Steps:

• Heat oven to 160C/140C fan/gas 3. Tip the potatoes into a large roasting tin with the olive oil, lemon and 100ml water. Put the tin on a shelf under the lamb and cook for 1½ hrs. When the lamb comes out, give the potatoes a stir. Turn up the oven to 220C/200C fan/gas 7 and cook for a further 45 mins-1 hr. They won't go as crisp as roasties, so poke them with a knife to check they're cooked through.

STOVE-TOP POTATOES

Steps:

• Place the potatoes in a skillet filled with water to cover. Add the oil and garlic, bring to a boil, and cook at a rolling boil until the water has evaporated, about 15 to 20 minutes. Cook the potatoes 2 to 3 minutes more, until the skins are seared and golden, stirring the potatoes with a wooden spoon once or twice.
• Divide among 4 plates and serve, sprinkled with parsley.

STOVED POTATOES

Steps:

• Melt bacon or meat drippings in a saucepan.
• Sauté onions until golden but not brown.
• Add potato slices, diced swede, water, and salt.
• Cover tightly, and then simmer very gently until cooked.
• Shake occasionally (try not to stir) to avoid sticking.
• Check for readiness after ½ hour (may require up to 1 hour).
• If potatoes are new, add oatmeal when done.
• Cover, shake well, and leave 10 minutes off heat.

MOM'S SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
• Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
• Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

STOVED CHICKEN (CHICKEN CASSEROLE WITH POTATOES, BACON AND ONION

Steps:

• Heat half of the butter and the oil in a large frying pan and fry the chicken and bacon for 5 minutes, until lightly browned.
• Place a thick layer of potato slices, then onion slices, in the base of a large ovenproof casserole. Season well, add the thyme and dot with half the remaining butter.
• Add the chicken and bacon, season to taste and dot with the remaining butter. Cover with the remaining onions and finally a layer of potatoes. Season and dot with butter. Pour over the stock.
• Cover and bake at 150°C (300°F) mark 2 for about 2 hours, until the chicken is tender and the potatoes are cooked, adding a little more hot stock if necessary.
• Just before serving sprinkle with snipped chives.