Peel the potatoes and cut them into bite-sized cubes. Rinse the diced potatoes under cold water to remove excess starch.
In a large skillet or Dutch oven, melt the butter or bacon grease over medium heat.
Add the sliced onion to the skillet and sauté until translucent, about 2-3 minutes. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the diced potatoes to the skillet, spreading them out into an even layer. Season the potatoes with salt and pepper to taste.
Pour the chicken or vegetable broth over the potatoes, ensuring that they are partially submerged in the liquid.
Bring the broth to a simmer, then reduce the heat to low. Cover the skillet with a lid and let the potatoes simmer gently for 15-20 minutes, or until they are tender and cooked through. Stir occasionally to prevent sticking and ensure even cooking.
Once the potatoes are tender, remove the skillet from the heat. Taste the stewed potatoes and adjust the seasoning with additional salt and pepper, if needed.
Optionally, garnish the potatoes with chopped fresh parsley for a pop of color and flavor. Serve the Southern stewed potatoes hot as a side dish alongside your favorite main course. They pair wonderfully with fried chicken, roast pork, or grilled fish.
