5or 6 potatoes
1/2 cup cooking oil
2/3 cup flour more or less
Salt and pepper to taste
2 beef bouillon cubes
2 cups water
Cut the potatoes into 3/4 to 1 inch pieces but don't
cook them until after you make the gravy. You have to concentrate on them
to keep from over cooking them.
Pour the oil in a skillet and get it good and hot. Sprinkle the flour into the hot oil and stir with a spatula until it makes a brown rue. Add the water to the rue to make a gravy stirring with a spatula to keep lumps from forming. If the gravy appears to be too thick add more water. Be careful not to get burned by the steam when you first pour in the water. Add the bouillon cubes and salt and pepper to taste.
Now cook the potatoes in enough water to cover them about an inch. Add 1 teaspoon of salt. Be careful not to over cook the potatoes by checking them constantly after they have boiled for about 10 minutes.
As soon as they come apart with a fork remove them and drain them in a colander. Put them back in the pot in which they were cooked and pour the gravy over them. I really like to serve this dish over biscuits.