Baked potatoes with onion stew

On cold evenings, I tend to bake more potatoes than I need, knowing they will be used for a simple onion stew. It's one of those dishes I don't plan but make out of habit when I have onions and potatoes at home. It doesn't require special attention or rare ingredients and always turns out the same: hearty, with a clear taste of slowly cooked vegetables.

Quick Info

Total time: 70 minutes
Servings: 3-4
Difficulty: easy

Ingredients

1 kg white potatoes
150 ml oil (I use sunflower oil)
3 large dry onions
3 green onions
1 medium leek
1 red bell pepper
2 tablespoons Kapia pepper paste
1 teaspoon hot pepper paste (Eros Pista or another paste, to taste)
1 teaspoon paprika
salt, to taste
1 bunch fresh parsley

Preparation method

1. Wash the potatoes and bake them with the skin on, in a tray, at 200°C. Turn them halfway through. In 45-60 minutes, depending on their size, they should be soft inside. You can check with a fork.

2. While the potatoes are baking, peel the dry onions. Cut the onions into not-too-thin strips. Thicker-cut onions help the texture of the stew; they won't disintegrate during cooking.

3. Slice the green onions and leek into rounds. Cut the red bell pepper into suitable cubes.

4. In a large pot, heat the oil over medium-low heat. Add the dry onions and let them soften slightly without browning. After 2-3 minutes, add the green onions, leek, and bell pepper.

5. Salt immediately after adding the vegetables. Stir occasionally, without haste. The vegetables should just soften, not fry hard.

6. When the onions are translucent, add the Kapia pepper paste, hot pepper paste, and paprika. Incorporate everything. Depending on how spicy you want it, you can reduce or increase the hot paste.

7. Pour in half a glass of water (about 100 ml). Stir and let it simmer uncovered for about 5 minutes. The goal is just to bind everything together and keep the vegetables slightly juicy, not to create a lot of sauce.

8. Meanwhile, peel the baked potatoes while they are still warm. Cut them in half or quarters, depending on their size.

9. Serve the hot onion stew alongside the baked potatoes. Sprinkle chopped fresh parsley on top before serving.

Why I make this recipe often

Because it doesn't require special planning. The ingredients are always at hand, the actual preparation takes little time, and I can adjust the proportions based on what I have in the fridge. It fits any time as a simple meal. It's also good the next day; the taste or texture doesn't change much upon storage. It's not seasonal and doesn't involve complicated steps.

Tips

- Cut the onion slightly thicker than for soup. It won't dissolve during cooking, and the stew won't become watery.
- You can cook the vegetables over low heat without a lid to avoid crusting or a bitter taste.
- Use smooth-skinned potatoes so you can peel them easily after baking.

Substitutions

- You can use any sweet pepper if you don't have Kapia.
- In the absence of Eros Pista paste, any hot paste or even a fresh hot pepper, finely chopped, will work.
- The green onion can be omitted or replaced with more leek.
- If you don't have paprika, you can just use Kapia pepper paste.

Variations

- For a richer flavor, add 1-2 carrots sliced into rounds along with the onion.
- For fasting or vegan diets, the recipe is already suitable.
- If you like firmer vegetable pieces, don't let the stew simmer too long.

Serving ideas

- It can be served with polenta instead of potatoes, if you already have cold polenta.
- It pairs well with pickled vegetables, especially sour cabbage brine.
- If there are leftovers, you can also use it as a filling for savory pancakes or flatbreads.

Frequently asked questions

What kind of potatoes are suitable for this recipe?
I recommend white potatoes, not red ones. They are more starchy, and the skin peels off easily after baking.

Does the onion stew need to have a lot of liquid?
No. The juice released by the vegetables and a little water is enough. The final result should be a thicker stew, not a thin sauce.

Can I add garlic?
Yes, but add it at the end, so it doesn't dominate. It fits well, but it's not part of the classic recipe.

Can it be made without bell peppers?
Yes, but the taste will be simpler. The bell pepper adds sweetness and a bit of color, but if you don't have it, just continue with onion and leek.

How long does the onion stew last in the fridge?
3 days, in a covered container. When reheated, it doesn't change its taste.

Nutritional values

One serving (out of 4) has approximately:
Calories: 300-350 kcal
Protein: 4-5 g
Carbohydrates: 45-50 g
Fats: 13-15 g
Fiber: 6-7 g

The numbers can vary, depending on how much oil you use and the size of the potato serving. It is a moderately calorie dish, providing enough satiety without animal proteins.

Storage and reheating

The onion stew stores well in the fridge, in a covered container, for up to 3 days. It can be reheated over low heat or in the microwave. The baked potatoes can be stored separately, but ideally, you should peel and slice them just before serving to prevent them from drying out. If you have leftover polenta, heat it over steam or in a pan with a little water.

The potatoes are baked in the oven and peeled. The vegetables are also cleaned and washed. The onion is sliced into larger pieces, the leek and green onion into rounds, and the pepper into cubes. These vegetables are sautéed in oil. Salt them. The red spices are added. Mix and add 1/2 glass of water. Boil for 5 minutes. The onion stew is served with the baked potatoes and plenty of parsley.

Grandma Ana used to say that the onion should be cut into larger pieces in the onion stew. This makes it tastier. You can also serve this stew with a side of polenta. It must be accompanied by sour cabbage juice as a drink.

 Ingredients: 1 kg white potatoes 150 ml oil 3 dried onions 3 green onions 2 tablespoons Kapia pepper paste 1 piece leek 1 red pepper 1 teaspoon Eros Pista [chopped hot pepper paste] 1 teaspoon paprika 1 bunch fresh parsley salt

 Tags:  baked potatoes