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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.