Dutch Stewed Potatoes

Submitted by mollypaul

"A rib-sticking comfort food from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Cooking time is approximate."

 

• Ready In: 30mins
• Ingredients: 7
• Serves: 4

ingredients

• 1 tablespoon butter
• 1 onion, peeled and sliced
• 1⁄2 teaspoon salt
• 1 dash pepper
• 1 teaspoon parsley, minced (fresh is best)
• 2 cups potatoes, diced
• 2 teaspoons flour

directions

1. Melt butter and cook onion about five minutes.
2. Add salt, pepper, parsley and potatoes; barely cover with boiling water and cook until tender.
3. Mix flour with enough water to make a thin paste; add to potatoes and cook until thickened .