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Iced Potatoes

Iced Potatoes

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  • Author: María
  • Total Time: 40 minutes
  • Yield: 8 1x


Potatoes, stewed in butter. Real country shit.


Units Scale
  • 2 lbs russet potatoes, cut into 1″ cubes
  • 1 Vidalia onion, diced
  • 2 C water
  • 4 tbsp unsalted butter
  • 2 1/2 tsp Accent, to taste*
  • 1/2 tsp freshly cracked black pepper


  1. Place a medium-sized saucepan over medium-high heat and add your butter. Once the butter is melted, stir in the diced onion and let cook for about 4-5 minutes, until they are softened and starting to become translucent.
  2. Next, add the diced potatoes to the pan and stir them together with the onion. Try to get them all coated in butter if you can. Then, pour in the water.
  3. Stir everything together and bring to a boil. Cover with a lid and reduce the heat to medium. Let simmer for about 30 minutes, stirring occasionally with a wooden spoon, until all the potatoes are fork-tender. Taste and add more seasoning, if needed. Dassit!


*Kosher salt is a fine substitute.

*How much and how roughly you stir has a lot to do with the final texture of this one. Read the post above the recipe for details.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
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