Simple ingredients, simple steps, simply delicious! These potatoes are an excellent side dish to so many meals!
When I was young, my mom made these potatoes often. In the south, they’re also known as stewed potatoes or boiled potatoes. They’re savory, cozy and downright delicious! With only 2 basic ingredients, they’re budget friendly, super easy to make and can go with nearly any dinner.
The trick to these potatoes is the perfect cook time. You want to cook them just until they’re fork tender. Any longer and they will disintegrate. The length of time will depend on the type of potato you use and altitude. I personally prefer Idaho russet potatoes, but that’s just because it’s what my mom always used.
Served fresh from the stove with a delicious protein and vegetable, you’ve got yourself a perfect weeknight dinner. Mom would often serve them with fried pork chops, salmon patties and baked chicken. Add on one of Mamaw’s Hoe Cakes and sliced fresh garden tomatoes, sweet southern dinner heaven!
What You’ll Need
Tools You’ll Need
- Medium Pot
How to Make This Recipe
- Peel the potatoes and cut them into ¾-1-inch wide chunks.
- Combine the potatoes, butter, salt, pepper and enough water to be almost 1 ½-inches below the top of the potatoes. Cover with a lid, turn the pot on medium-high heat. Bring to a boil.
- Once the potatoes come to a boil, crack the lid and turn the heat to medium. Cook until half of the liquid has been soaked up/evaporated and the potatoes are fork tender, about 10-15 minutes. Serve with a protein and another side dish.
Tips and Substitutions
- The water can be substituted with chicken broth.
- Some great meals these potatoes can go with are:
- If you would like to add extra flavor, when you add the butter, you can also add garlic powder, chicken bouillon, onion powder, dried herbs and spices and/or bacon grease.
- You can add your favorite baked potato toppings to Buttered Potatoes.
- If you accidentally overcook them, no worries! You can easily transform this dish into potato soup. Just add some cream or milk to your desired soup texture and serve with cheddar cheese, bacon, chives and sour cream.
- Store leftovers in an airtight container in the refrigerator up to 3-4 days.
More Recipes Like This
- Crispy Parmesan Potatoes
- Easy Cheesy Potatoes
- Creamy Whipped Mashed Potatoes
- Cheesy Ranch and Bacon Potatoes
- Funeral Potatoes
- 4-5 large Idaho russet potatoes (about 2lb) peeled and cut into 1 inch chunks
- ¼ cup butter
- Salt/Black Pepper as desired
- To a medium pan, add the potatoes and enough water to within 1-1 ½-inches below the top of the potatoes. This will be about 2 cups of water. Stir in butter and ½ teaspoon each salt and black pepper. Cover and turn the heat to medium-high.
- Once the potatoes come to a boil, uncover and turn the heat to medium. Stir occasionally and cook until half of the liquid has been soaked up/evaporated and the potatoes are fork tender, about 10-15 Minutes. Transfer to a serving bowl.
This buttered potato recipe definitely caught my eye. Having lived in Europe for a short time with my Polish wife, we often ate a dish like this with chicken and pork cutlets (schnitzel) It's 100% comfort food and so very good!
Oh how cool! Europe and all their delicious foods they have to offer is on my bucket list. Pork schnitzel sounds amazing with these potatoes too. I hope you love them!
Such a simple recipe and I love it! I took her advice and I decided to substitute the water with chicken broth and add a little garlic powder. This is an awesome recipe.
That’s wonderful!! I love it in the broth too. Definitely need to try it with some garlic powder too. Hope you have a wonderful weekend!
I’ve made these buttered potatoes for years….it’s always a family favorite!
It sure is mom! Thank you for teaching me!
Made them tonight. Easy peasy!
Fantastic!! I’m so happy you made them and they were a hit!😁
Omg, I tried this recipe and its to died for. simple and Delicious. I loved it.
Awesome, Linda! I’m so happy you made them and liked them so much!