Southern roots mean these potatoes hit the table a lot. I'm telling ya, the craving never quits!

Oh, there's nothing quite like the comforting embrace of a good ol' dish of Southern Stewed Potatoes with Bacon. This recipe holds a dear spot in my family cookbook, passed down through the generations. Originally adapted during the Great Depression when economical cooking was essential, this dish has stood the test of time. With hearty potatoes simmering to perfection in the rich, smoky flavors of bacon, every bite is like a step back to simpler times. It's perfect for a soothing supper or a side dish at a family gathering where stories and food are shared alike.

These stewed potatoes are versatile and hearty, pairing wonderfully with almost any main dish. Personally, I love serving them alongside a slice of buttermilk cornbread or a plateful of green beans cooked with a pinch of fatback for that extra flavor. They also go beautifully with fried chicken or pork chops, soaking up the juices and providing a creamy contrast to the crispiness of the meat.

Servings: 6 servings

6 slices of thick-cut bacon, chopped
1 large onion, diced
5 medium potatoes, peeled and diced into 1/2-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
3 cups water or chicken broth
2 tablespoons all-purpose flour
1/2 cup milk
Chopped parsley for garnish (optional)

In a large skillet, cook the chopped bacon over medium heat until crisp. Remove bacon and set aside, reserving the bacon grease in the skillet.

Add the diced onion to the bacon grease and sauté until translucent.

Stir in the diced potatoes, and cook for about 5 minutes, just enough to get them a little golden.

Season with salt, pepper, and paprika, then add water or chicken broth. Bring to a boil, then reduce heat and let simmer until the potatoes are tender, about 20 minutes.

In a small bowl, whisk together the flour and milk, and slowly stir this mixture into the skillet to thicken the broth.

Return the cooked bacon to the skillet, and allow the stew to simmer for an additional 5-10 minutes until thickened and heated through.

Garnish with chopped parsley before serving, if using.

For a vegetarian version, you can skip the bacon and use vegetable oil to sauté your onions, and vegetable broth as your liquid base. Adding a touch of cream instead of milk gives a richer taste and texture. For a bit of a spicy kick, a dash of cayenne pepper or diced jalapeños would do nicely stirred in with the potatoes.