Recipe: Stewed Potatoes

Stewed Potatoes

6 russet potatoes
Salt (to taste)
Freshly ground black pepper (to taste)
6 slices of bacon
2 tbsp. all-purpose flour
1/3 cup water
2 ice cubes

Peel potatoes, cut in 3/4-inch cubes, and place in a deep pot. Cover with water. Fry bacon until crisp and then crumble. Add the bacon and fat to the potatoes. Bring to boil, then reduce heat to a simmer until potatoes are tender. Place flour, water and ice cube in a small jar; put lid on and shake until flour is dissolved. Then while gently stirring the potatoes, slowly add in the flour-water until the soup in the potatoes reaches your desired thickness.

*Johnna's tip: Don't know why we had the sudden urge for these, but we can taste and smell them cooking on the stove. Pair with a big, juicy steak and you have a real meat and potatoes meal on your hands. If you decide on the steak, try Country Bob's All Purpose Sauce as a topping instead of the typical steak sauce...it is delicious!

Picture source