The best potatoes for stew are potatoes that become tender without falling apart too quickly. Yukon Gold, red potatoes, white potatoes, and fingerlings are reliable choices. Russets can work if you want a thicker stew, but they break down more easily.
Potato Comparison
| Potato | Best use | What to expect |
|---|---|---|
| Yukon Gold | Most beef, chicken, and vegetable stews | Creamy texture, holds shape fairly well |
| Red potatoes | Chunky stews and soups | Waxy, firm, good shape retention |
| White potatoes | Everyday stew | Balanced texture and mild flavor |
| Fingerlings | Rustic stews | Firm texture, good for halving |
| Russets | Thicker stews | Fluffy and starchy, breaks down more |
Best All-Purpose Choice
Yukon Gold potatoes are the safest all-purpose choice for stew. They taste buttery, become tender, and usually hold their shape better than russets. Cut them into even chunks so they cook at the same rate.
When to Use Russets
Use russet potatoes when you want the stew broth to thicken slightly. Their starch can make the stew feel heartier, but the pieces may crumble if simmered for a long time.
Cut Size and Timing
Cut potatoes into even 1 to 1 1/2 inch chunks for most stews. Add them early enough to become tender, but not so early that they dissolve. If a stew cooks for several hours, add potatoes later in the cook.
Should You Peel Them?
Peeling is optional. Thin-skinned potatoes such as Yukon Gold and red potatoes can stay unpeeled if scrubbed well. Russet skins are thicker, so peel them if you want a smoother texture.
Storage and Leftovers
Store raw potatoes in a cool, dark, well-ventilated place, not in the refrigerator. Refrigerate leftover stew promptly and reheat until hot before serving again.
FAQ
What potato holds up best in stew?
Red potatoes, Yukon Gold, white potatoes, and fingerlings hold their shape better than russets.
Are russet potatoes good for stew?
They can be, especially if you want a thicker stew, but they break down more easily.
Should potatoes be peeled for stew?
It depends on the texture you want. Thin skins can stay on if scrubbed well.
When should potatoes be added to stew?
Add them early enough to become tender, but later in very long-cooked stews so they do not fall apart.
Why did my potatoes disappear in stew?
They were likely too starchy, cut too small, or cooked too long.