This is a nice, simple stew…

2 lbs all-purpose potatoes, Yukon Gold, fingerlings…
3 T olive oil or butter, or a combination
salt and pepper, to taste
1 small onion, finely chopped
2 c broth or water
1/4 c mustard, optional
1/4 c chopped parsley, for garnish, optional

1. Peel potatoes, if desired, and cut them into large chunks if big, in half if they’re mid-sized, or leave them whole if small.

2. Put the oil or butter in a large pot over medium heat. When hot, add the potatoes and sprinkle with salt and pepper. Cook, stirring occasionally, until coated in oil and beginning to turn golden, about 10 minutes. Add the onion and cook for about 5 minutes, stirring occasionally.

3. Add the broth ¬†(and mustard, if using) with enough extra water to barely cover the potatoes with liquid. Bring to a boil, stirring once in a while to make sure the potatoes aren’t sticking. Turn the heat down to medium-low so that the mixture bubbles gently. Cook, stirring now and then, until the potatoes are tender, 20 to 25 minutes. Add more liquid if they start to stick. Taste and adjust seasoning. ¬†Serve hot or at room temperature, garnished with fresh parsley, if you like.