When I was a kid, I remember my “beach” Granny making stewed potatoes! It was a classic dish that she made almost every time we visited. Every time I make stewed potatoes I think of her!

Add a little salt and pepper and it was on! The best potato for stewing is the Yukon gold potatoes or red potatoes. They both have less starch content compared to russet.

However, for this recipe you’ll want to use russet potatoes because they break down most easily.

Ingredients:

• 2 Tbsp. bacon grease
• 1 cup chopped onion
• 2 lb. russet potatoes, peeled and cubed
• 3 1/4 cups water, divided
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 2 Tbsp. all-purpose flour

Directions:

Heat bacon grease in a large saucepan over medium. Add onion to pan; cook until onion starts to soften, about 3 minutes, stirring occasionally

Stir in potatoes, 3 cups water, salt, and pepper.

Bring to a boil over high heat. Reduce heat to medium and boil steadily, uncovered, until potatoes are very tender, about 20 minutes

Whisk together flour and remaining 1/4 cup water in a small bowl.

Stir flour mixture into potato mixture; cook until sauce thickens, about 2 minutes. Remove pan from heat; let stand 5 minutes before serving