Choose potatoes of good quality. Peel them, and put them on with just enough water to cover the bottom of the pan and prevent burning. Sprinkle with salt and put tiny bits of butter here and there. Cover closely, and simmer very gently till soft and melted.
Drippings may be used in place of butter, and sliced onions (first tossed in the dripping) may be added, with a seasoning of pepper; but the dish is best prepared as above.
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Source: Recipes from Scotland, by F, Marian McNeill
Submitted By: Jean Trenholm
Stovies (Stoved Potatoes)