Enjoy the comforting flavors of these gluten-free Stewed Potatoes, a hearty stovetop potato dish that pairs perfectly with any meal. This easy-to-make recipe combines tender potatoes with rich, savory broth, offering a satisfying and delicious experience for everyone.
If you like comforting potato sides, try my mashed potatoes with almond milk or the turmeric potatoes.
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✔️ Why This Recipe is Great
Low Histamine Comfort Food: with all the restrictions, finding low histamine comfort foods can be hard, but these easy stewed potatoes fulfill the requirements of warm, fluffy, savory, and satisfying.
Super Freezable: much like my other starchy dishes, this stovetop stewed potato recipe will freeze beautifully, and could even be put in a glass container for oven-ready dinners or lunches with something like my honey turmeric chicken thighs.
🥔 Ingredients
Potatoes: you can use any variety of firm potatoes for this recipe, but I highly recommend a creamier type, like the Yukon Gold potatoes I use here. If you can't find them, there are plenty of substitutes for Yukon Gold potatoes, including any type of yellow potato.
Olive Oil: I used a fresh extra-virgin olive oil here, though you could alternately use the same amount of any low histamine oil you like (though something like flax oil might be too strong).
Vegetable Broth: you can use any type you prefer or can tolerate, or you can even use water, but whatever you choose it will add more depth of flavor to the final dish. If tolerated, you could even use homemade bone broth.
White Onion: when thinly sliced, this onion browns and caramelizes beautifully, adding umami and sweetness to the dish. You could also use shallots or another type of onion.
Arrowroot Starch: this tuber-derived starch is important for helping to thicken the sauce, but it is optional and can be replaced with any other low histamine flour or starch that you tolerate.
Fresh Parsley & Thyme: these are my herbs of choice to complement this particular dish, but that's mainly because it's what I already have in my pantry & garden. If you have other favorites or other herbs on hand, you can choose any fresh herbs which tickle your taste buds.
Sweet Paprika: this brightly-colored low histamine spice is used for flavor and color, though you can omit it if needed.
See recipe card for exact ingredients and quantities.
📝 Substitutions & Variations
Potatoes - other than yellow potatoes, you could also use any type of red potatoes, but they don't tend to keep their shape as well as yellow types. If you plan to roast frozen potatoes for stewed potatoes, be sure to buy oil-free potatoes, as you'll still need to boil the potatoes so that they can defrost and drip dry a bit before adding them to the hot oil.
Herbs - you can create a low histamine herb blend using fresh or dried versions of hardier herbs, meaning they can stand up to the high heat of the boil. Some favorites include rosemary, thyme, chopped sage, and oregano.
🔪 How to Make Stewed Potatoes (Step-by-Step)
Step 1) Begin by heating the oil in a large pot over medium heat. Once hot, add the chopped onions and cook them until they're soft and translucent, which should take about 5 minutes (image 1).
Step 2) Add the minced garlic to the onions and cook for another minute until fragrant. Be careful not to burn the garlic; it should just start to turn golden (image 2).
Step 3) Sprinkle in the dried thyme, paprika, and salt to taste. Stir the spices into the vegetables and let them cook for a minute or two to release their flavors.
Step 4) Now it's time to add the potatoes - pour them into the pot and stir everything together so that the potatoes are well-coated with the spices and oil (image 3), and then pour in the vegetable broth, making sure that the liquid covers the potatoes. If it doesn't, add a little water until the potatoes are submerged (image 4).
Step 5) Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the potatoes are tender.
Step 6) In a small bowl, whisk together the arrowroot starch and warm water to create a slurry, whisking quickly the entire time to avoid clumping. It will thicken up a LOT (image 5).
Slowly pour this mixture into the pot, stirring constantly to thicken the stew. Allow the stew to simmer for another 5 minutes to cook the flour fully and reach your desired consistency (image 6).
Step 7) Taste the stew and adjust the seasoning if necessary. Then, turn off the heat. Stewed potatoes should be served hot, garnished with fresh parsley for a pop of color and freshness. Also consider a sprinkle of sumac or a spritz of lemon juice for a bit of tang.
🥘 Storage and Reheating
If you're not on a low histamine diet, these stewed potatoes can stay good in the fridge for up to 4 days when stored in an air-tight container and cooled to room temperature beforehand.
But if you want to freeze them, I recommend cooking them fully before freezing. They’ll stay good in the freezer for up to 3 months, though the texture will get a bit starchier upon reheating the longer they stay in there.
👨🏻🍳 Expert Notes & Tips
Type of Potatoes: for this stew, waxy potatoes like Yukon Gold or red potatoes hold their shape well and have a creamy texture when cooked.
Thicker Stew: if you prefer a more thick stew, you can mash a few of the potatoes with the back of your spoon before adding the arrowroot slurry.
Swapping Ingredients: feel free to add other vegetables, or legumes if you like, but just make sure to add them at the right time so they don't overcook.
Adding Protein: you can also add any tolerated protein, slicing it into bite sized pieces and searing it at the beginning with the alliums and potatoes before adding stock.
❓ What to Serve With Stewed Potatoes
🙋 Frequently Asked Questions
You can make gluten-free stewed potatoes if you cook them in a broth or sauce made with a gluten-free or grain-free flour.
Yes, you can freeze stewed potatoes - simply allow the stewed potatoes to cool completely before transferring them to freezer-safe containers or bags. Thaw and reheat thoroughly before serving.
Gluten-free stewed potatoes are rich in essential nutrients such as potassium, vitamin C, and dietary fiber, all nutrients support heart health, immune function, and digestion.
Gluten-free stewed potatoes provide complex carbohydrates that offer sustained energy levels; stewing or boiling potatoes is the healthiest way to cook them, as well, resulting in the lowest glycemic index. They are also naturally low in fat and cholesterol-free, making them a healthy addition to a balanced diet.
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📖 Recipe
Gluten-Free Stewed Potatoes (Vegan)
Equipment
- large pot
Ingredients
- 2 pounds potatoes, peeled and cut into chunks ~900g
- 2 tablespoons olive oil alt. lard
- 1 small onion ~100g, finely chopped
- 2 cloves of garlic minced
- 1 teaspoon dried thyme
- 2 teaspoons paprika
- 1 teaspoon salt
- 4 cups vegetable broth alt. chicken broth
- 2 teaspoons arrowroot starch
- 2 tablespoons warm water
- fresh parsley chopped for garnish
Instructions
- Begin by heating the oil in a large pot over medium heat. Once hot, add the chopped onions and cook them until they're soft and translucent, which should take about 5 minutes.
- Add the minced garlic to the onions and cook for another minute until fragrant. Be careful not to burn the garlic; it should just start to turn golden.
- Sprinkle in the dried thyme, paprika, and salt to taste. Stir the spices into the vegetables and let them cook for a minute to release their flavors.
- Now it's time to add the potatoes - pour them into the pot and stir everything together so that the potatoes are well-coated with the spices and oil.
- Pour in the vegetable broth, making sure that the liquid covers the potatoes. If it doesn't, add a little water until the potatoes are submerged.
- Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the potatoes are tender.
- In a small bowl, whisk together the arrowroot starch and warm water to create a slurry, whisking quickly the entire time to avoid clumping. It will thicken up a LOT. Slowly pour this mixture into the pot, stirring constantly to thicken the stew. Allow the stew to simmer for another 5 minutes to cook the flour fully and reach your desired consistency.
- Taste the stew and adjust the seasoning if necessary. Then, turn off the heat. Stewed potatoes should be served hot, garnished with fresh parsley for a pop of color and freshness. Also consider a sprinkle of sumac or a spritz of lemon juice for a bit of tang.
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