Recipe: 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!
Category: side dish
About the Author (Author Profile)
Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.Subscribe
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