Title: Dutch Stewed Potatoes
Categories: Penn Vegetable
Yield: 1 Servings

2	c	Potato, raw, diced
1/2	ts	Salt
1	ts	Parsley, minced
2	ts	Flour
1	tb	Butter
1	ds	Pepper
1		Onion, sliced

Melt the butter and cook onion in it about 5 minutes. Add the salt, pepper, parsley and potatoes and cover with boiling water and cook until tender. Thicken the potatoes with the flour which has been mixed with a little cold water. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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