Waters Taters

Slice about 6 medium potatoes fairly thin.  Put lard in dutch oven over low fire.  Add potatoes.  Cook stirring frequently until potatoes start to get transparent, do not brown.  Add water to partly cover salt and a lot of pepper, Continue to cook over low heat until the water is mostly absorbed and the potatoes have a sauce around them. Serve with ham, sausage or steak.  An old cowboy used to do these when I was a child.  You can have variety by adding a can of tomatoes instead of the water.  My dad did this at the cow camp.
Another good dish is to cook the potatoes to the water stage and add a can of cream style corn and chopped onions.  Great at home or in the camp.

Submitted by: Shirley Jameson