True Southern Stewed Potatoes (NOT POTATOE SOUP)

Wendy Pickard Blurton


This is what is was raised on when i was little, although we had them atleast 2 times a week it really felt like we were being rewarded when we saw these on the table with cornbread and blackeyed peas....soooo YUMMY

pinch tips: How to Shuck, Cook, and Cut Corn





10 Min


1 Hr


Stove Top


6-8 large
potatoes (i like red ones that come in a bag in produce)
2 Tbsp
bacon grease
3 Tbsp
3/4 c
2 1/4 Tbsp
all purpose flour
1 Tbsp
dried onion flakes
1 pinch
garlic powder
1 pinch
cumin powder
salt and pepper (to taste)
4-5 slice
of bacon for the grease

Directions Step-By-Step

Cook 4-6 slices of bacon for the grease. In a med. cooking pot fill half way with cold water, peel and cut potatoes into large cubes (alittle larger than you would if you were making mashed potatoes). Put potatoes in the pot of cold water as you cut them up so they don't start turning brown.
After you have peeled, cubed and put potatoes in pot of water, the water should only cover the potatoes a couple of inches i do about 3 because my family loves the thick "gravy/juices". Turn stove on high, bring to a boil. Boil for about 10 mins. add bacon grease, butter, salt, pepper. onion flakes, cumin and garlic powder.
in a small bowl or mixing cup mix milk and flour with a wisk, until the flour is fully dissolved and their are no lumps. When the potatoes start to become tender slowly start to add the milk/flour mixture, stir carefully as you do this, turn heat down to low and let simmer until desired thickness. Now taste and add more salt and pepper to taste.
You can adjust this recipe to your liking, my family likes it thick but not too are some pictures.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Potatoes
Regional Style: Southern
Other Tag: For Kids
Hashtags: #comfort, #food, #Stewed