Smothered Potatoes with Green Onions
Soft, smothered potatoes with green onions, cooked in stock and herbs. A simple, flavorful side dish with fresh green onions.
Servings: 4 servings
Calories: 226kcal
Equipment
- Jug
- Large saucepan with a lid.
Ingredients
- 1.8 lbs potatoes
- 1 bunch green onions about 10 with lots of green, Notes 1,2
- 2 tablespoons olive oil
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1 teaspoon dried herbs Note 3
- 1 cup vegetable stock a little more if needed Note 4
- a few sprigs of dill to garnish, optional
Instructions
- Chop the potatoes: Peel, wash, and dry the potatoes. Cut them into similar-sized cubes, not too small. Slice the onions into thin rings, keeping the white parts (if using) separate from the green parts.1.8 lbs potatoes + 1 bunch green onions
- Prepare the stock: If using a stock cube, dissolve it in hot water and keep it in a measuring jug for easy pouring. If using homemade stock, heat it well before you start cooking.1 cup vegetable stock
- Sauté the potatoes: Heat the oil in the saucepan. Add the potatoes and the white parts of the green onions (if using them). Sauté for 5 minutes, stirring occasionally. Add the salt, pepper, and herbs, and stir to combine.2 tablespoons olive oil + potatoes + white parts of onions + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper + 1 teaspoon dried herbs
- Add stock: Add about ¾ of the stock and stir carefully to combine. Cover the pot, reduce the heat to medium-low, and simmer the potatoes for about 10 minutes, stirring occasionally. They should be almost tender at this point.
- Add the green parts of the green onions and the remaining stock. Stir carefully so you don’t crush the potatoes, and cook uncovered for about 3 minutes, or until the potatoes are tender, the green onions are wilted, and the stock has cooked down.
- Adjust the seasoning with salt and pepper and serve immediately. Before serving, sprinkle with dill if desired.a few sprigs of dill
Notes
- Green onions: I use mostly the green parts of the green onions. It’s also a good way to use the greens that are often trimmed and discarded. Unless they are wilted, I never throw them away. I use them for this recipe or freeze them to make stock.
- You can use both the white and green parts. If using the white parts as well, keep them separate from the greens after chopping, as they need a slightly longer cooking time.
- Dried herbs: I used Herbes de Provence this time because I had some and like the flavor. However, you can use any dried herbs or dried herb blend you prefer, such as oregano, thyme, rosemary, or Italian seasoning.
- Stock: You can use vegetable or chicken stock made from a cube. Homemade stock is great, too.
Nutrition
Serving: 1/4 of the dish | Calories: 226kcal | Carbohydrates: 37g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 547mg | Potassium: 880mg | Fiber: 5g | Sugar: 2g | Vitamin A: 201IU | Vitamin C: 41mg | Calcium: 34mg | Iron: 2mg