Iced Potatoes: one of my daddy’s favorite things to eat. I didn’t like them very much – I found them boring I think, I don’t know, I was a child – but I used to sit at the breakfast bar and watch my gramma make them at least once a week.
All these years later and I don’t think I’ve ever heard anyone mention the phrase Iced Potatoes! I asked my husband, who is just as country as I am and grew up a few counties over, and he had never heard of that, but when I made them he was familiar. His grandma called them Stewed Potatoes. You might know these as something else, but I’m calling them what I know them as: Iced Potatoes!
Iced Potatoes Ingredients
Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Iced Potatoes recipe:
- Russet potatoes: Russets only. Waxy potatoes like red or yukon golds will crumble as they cook, and the Iced Potatoes won’t be the same. You need the starch for the correct texture, because depending on how aggressively you stir, you should end up with a concontion that gives you huge chunks of potatoes, a bit of mashed potato, and a lil’ potato soup, too.
- Butter: OK so this is where I am going to divert from my gramma’s method: she used margarine. I only use margarine for Broiled Toast, so I chose unsalted butter.
- Vidalia onion: Any sweet or yellow onion will work well here. If you use white onion let it cook until completely transulucent before continuing with the recipe or the onion flavor will overpower the potatoes.
- Accent, cracked black pepper: Yes, I said Accent. I’m making these Iced Potatoes like my gramma did, as I said! They were very mindful of their sodium intake because she had high blood pressure. Feel free to use kosher salt.
- Water: Not broth, because this dish is all about the potatoes!! We’re not making chicken flavored potatoes, after all.
How to Make Iced Potatoes
Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Iced Potatoes recipe:
- Soften the onions. You’ll need a pot with a lid for this one. Find a nice, medium-sized one and place it over medium-high heat. Melt your butter in it, then stir in the diced onion. Let them cook for about 4-5 minutes, until they are softened and starting to become translucent: we’re not looking to chew on pieces of onion at the end, here.
- Add the taters. Next, add the diced potatoes to the pan. Use a wooden spoon to stir them together with the onion, getting them coated in as much butter as possible. Once they’re coated, pour in the water.
- Simmer and stir. Stir everything together and bring to a boil. The water should cover most of the potatoes, but it’s OK if a few corners stick out here and there. Cover with a lid and reduce the heat to medium. You’re going to let these stimmer for about 30 minutes, stirring occasionally with a wooden spoon, until all the potatoes are fork-tender. How much you stir, and how roughly you stir, has a lot to do with the final texture of this dish. I only stir once during cooking and then I fold for about 3 minutes after it’s done to get the texture I want: tender dunks of potato, potato soup, and mashed potatoes all in one. After they look how you want, taste them and adjust the seasoning if needed. Dassit!
What To Serve With
I most recently served these Iced Potatoes with Southern Fried Cabbage and baked chicken thighs, but it goes with so much!
Obligatory Pin –Print