Scrub with a vegetable brush under cold water. Remove eyes or sprouts. When working with lots of potatoes, peel and place in cold water to prevent discoloration. Before baking a whole potato, pierce with a fork.
My mother has been making this stew since the 1940s and prepared it for our family many times through the years. It's loaded with vegetables for wonderful flavor and pretty presentation. - Judith Wood, Fredericktown, Ohio