If you were raised in the South, you likely had these potatoes a few times a month. It’s still a dish I crave today! (Page 2 ) | March 1, 2024

INSTRUCTIONS:

• Peel the potatoes and cut them into bite-sized cubes. Rinse the diced potatoes under cold water to remove excess starch.
• In a large skillet or Dutch oven, melt the butter or bacon grease over medium heat.
• Add the sliced onion to the skillet and sauté until translucent, about 2-3 minutes. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
• Add the diced potatoes to the skillet, spreading them out into an even layer. Season the potatoes with salt and pepper to taste.
• Pour the chicken or vegetable broth over the potatoes, ensuring that they are partially submerged in the liquid.
• Bring the broth to a simmer, then reduce the heat to low. Cover the skillet with a lid and let the potatoes simmer gently for 15-20 minutes, or until they are tender and cooked through. Stir occasionally to prevent sticking and ensure even cooking.
• Once the potatoes are tender, remove the skillet from the heat. Taste the stewed potatoes and adjust the seasoning with additional salt and pepper, if needed.
• Optionally, garnish the potatoes with chopped fresh parsley for a pop of color and flavor. Serve the Southern stewed potatoes hot as a side dish alongside your favorite main course. They pair wonderfully with fried chicken, roast pork, or grilled fish.

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