Boil the potatoes with the jackets on until they are almost finished (not too soft). Take the jackets off the potatoes and slice the potatoes. Dice raw bacon and fry over very low flame.

Make a gravy-like substance of flour and water and pour the contents into the bacon and grease while it is still warm. Stir rapidly. Water may be added to make the gravy substance thinner.

If desired, you can dice a little onion and add to the mixture of bacon, flour, and water near the end so that the onions do not become brown.

Pour the substance (flour, water, bacon and onions) over the potatoes to accomplish an almost glazed effect.

OPTION 1: A little white vinegar can be added to the water after onions are added in accordance with taste.

OPTION 2: Potatoes can be salted prior to adding the water.