Here in the South we really enjoy quite a few recipes and some are handed down through many generations. This is one such recipe my great grandmother, grandmother and mother all made. I used to make them more but revisited it today.
It is so very cold here in South Carolina today. We have ice and snow storms all around us. I needed something warm and these sounded like the thing to make.
I don't want you to be confused this is not potato soup. It is cubed potatoes stewed sometimes with onions and sometimes not. A white sauce is made and they are simply seasoned with salt, pepper and an oil of some type. You may use bacon, fat back, butter, olive oil or you may use some of the oil used in cooking some type of meat. We usually have these potatoes as a side dish. They are especially good with fried chicken, pork chops, country fried steak or any type meat you would choose to make. That is what I was speaking of when I said oil from the pan of a meat fried. You can decide which type oil to use.
You choose the amount of ingredients you will need to make for your family.
Ingredients
Potatoes
Bacon grease or oil for seasoning of your choice
Onion-small (optional)
Salt and Black Pepper
Cold Water to just cover potatoes in pot
Thickener
1/4 cup cold water
1/4 cup Self Rising Flour
Instructions
Peel, wash and cut potatoes into large cubes. Chop small onion is using. Place potatoes and onion in pot. Cover with cold water to top of potatoes. Bring to a boil and lower heat to medium. Time for 8-10 minutes, check with fork; you will want to barely pierce the potato, it should still be somewhat hard.
Take 1/4 cup flour and 1/4 cup cold water, mix dissolving flour and removing lumps. Set aside.
Add a little salt and pepper to potatoes and be sure to taste adding more if necessary. We normally have these a little peppery.
Pour all of the thickener into potatoes stirring easily to mix. Cook approximately 1 minute stir easy then turn heat down to low. Cook covered until water in potatoes has thickened to a medium white sauce consistency. If not thick enough make more thickener and add a little at a time.
Do Not Over stir or you will have mush.
Do Not Over stir or you will have mush.
Serve alone or with a favorite main dish and perhaps fresh green beans or salad.
Should you need a little guideline this is how I cooked mine today.
I used 3 prime baking russet potatoes which are huge dense and delicious.
1 small chopped onion
2 TBS. bacon grease
1 tsp. salt
1/8 tsp. black pepper
1/4 cup self rising flour
1/4 cup water mixed in flour
cooked approximately 15 minutes
This filled a 4 quart stock pot 3/4 full
**Option my mama used to simply sprinkle self rising flour into the pot of cooking potatoes instead of making the water/flour combo. You must have the potatoes hard to touch in order to cook high enough to dissolve the flour and thicken the broth. Experiment with it and you'll soon choose your method.**
Enjoy!
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