Stewed Potatoes
Stewed potatoes are a southern classic and this recipe comes from Sunday dinner's at my grandmothers house, it's very simple with 4 ingredients!
Ingredients
- 2 pounds russet potatoes, peelt & chopped
- 1/4 medium yellow onion, diced
- 2 strips bacon (sub with 2-3 TB lard)
- 2 tablespoon butter
- salt & pepper to taste
Instructions
- First, peel and slice up the potatoes. Then, in a large pot add in the bacon and cook on a medium to medium high heat. If you have lard or bacon fat jump to step 3.
- You want to render the fat from the bacon. Too much heat will cause the oil to slowly to burn off and you want to save it. The best way to do this is watching for too much steam. You want it hot but not too hot.
- Once the fat is rendered add in the onions and cook a little until fragrant. Next, toss in the chopped potatoes. Then, add water just under the potatoes.
- Bring the pot to a boil then lower it to a very light simmer. Now we will cover the pot and slowly cook the stewed potatoes until tender.
- Every 5-10 minutes come back and give the potatoes a stir.
- After about 20-25 minutes the water, oil and potatoes will become one, like you see in the photos. At this point the bottom will be dry, and you can turn off the stove.
- Lastly, toss in the butter then add salt and pepper to taste.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Tried this recipe?Leave a rating and comment, thank you