Gluten-Free Stewed Potatoes (Vegan)
These gluten-free stewed potatoes are a rich, hearty stovetop potato dish that pairs perfectly with any meal.
Servings: 8
Calories: 136kcal
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.
Notes
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.
Nutrition
Calories: 136kcal | Carbohydrates: 24g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 769mg | Potassium: 513mg | Fiber: 3g | Sugar: 3g | Vitamin A: 504IU | Vitamin C: 24mg | Calcium: 22mg | Iron: 1mg