5 large potatoes (russet potatoes are best)
1 large onion (yellow or white)
4 tbsp. all-purpose flour
1/2 cup bacon drippings (or Bacon-Up)
2 tbsp. seasoned salt
pepper

Peel potatoes and cut them into four vertical slices then cut them 1/2-inch thick. Cut up onion into big chunks and mix with the potatoes in a large bowl. Coat the potato mixture with all-purpose flour. Make sure every potato is coated. Add seasoning salt to the mixture, about two leveled tablespoons.

With a skillet, add the drippings, turn to low to medium high heat and wait for the drippings to get warm. Put in mixture of potatoes and cover all the potatoes until evenly coated. Cook until potatoes are a little less than fork tender. Add water to cover the potatoes and stir until flour is dissolved. Bring potatoes up to a simmer, reduce heat and cook until potatoes are tender, about 30 minutes. Sprinkle pepper before serving. Enjoy!

Submitted by: Kimberly H.