Get ready to make the most delicious Southern Smothered Potatoes you’ve ever tasted! With a crispy outside and a creamy inside, these potatoes are not only super tasty but also quick to whip up. In just 20 minutes, you’ll have a side dish that’s perfect for any meal.
I love potatoes, and I could literally eat them every single day. These smothered potatoes are a family favorite, and I have learned this recipe from my mother. It makes a great side dish that goes so well with everything.
What’s great about these smothered potatoes is how they can be dressed up or down. Enjoy them plain or top them with cheese, sour cream, fresh herbs, or even a drizzle of bacon gravy. Want a full meal? Mix in some smoked sausage or bell peppers, and you’re all set!
This dish is so quick and easy, and you will love the flavor and the texture of the potatoes!
What kind of potatoes to use
When it comes to choosing potatoes, I love using yellow potatoes for their rich taste and smooth texture. But if you’ve got Russet, Yukon Golds or red potatoes on hand, they work just as well. And don’t forget the onions – they add a lovely touch of flavor. Whether you choose red, white, or yellow onions, just make sure to slice them thin for the best texture.
Smothered potatoes ingredients
You will need very simple ingredients to make this humble potato side.
- Potatoes, onion, garlic, olive oil, salt and pepper.
- You can also add dried or fresh herbs and/or spices if you like, but that’s optional.
What seasonings to use
Feel free to use any seasonings that you like. Sometimes I omit the fresh garlic, and add garlic powder and onion powder to the potatoes. If you like spicy potatoes, then adding cajun seasoning is a great option. You could also add dried herbs such as dried rosemary and dried basil.
How to make smothered potatoes
Smothered potatoes are potatoes cooked under a lid. I like to make mine in a cast-iron casserole dish, but any non-stick pan or pot works.
- Start by preparing the ingredients so that you have everything ready to start cooking. Heat the olive oil in your skillet or pan over medium heat, then add the potatoes along with the onions. Cover with the lid and let them cook for a few minutes.
- You need to keep checking and flipping the potatoes so that they don’t get burnt.
- Add water or stock to the pan, and cover with the lid. Cook for a few minutes.
- When the potatoes are almost done, add the garlic, salt,
andpepper and cook without a lid until you the potatoes are fork-tender and the thinnest slices are a bit mushy. Remove from heat and serve with fresh herbs, sour cream, or pesto if desired.
Smothered potatoes and sausage
Now you probably have heard of smothered potatoes with sausage. If you decide to add sausage, make sure that you fry the sliced sausage first and then add the potatoes and onion. The sausage will brown and infuse the oil which gives your dish more flavor.
- Handling: When cooking, handle the thinly sliced potatoes gently to ensure they remain whole and presentable. Thin slices can be delicate, so use a spatula and be cautious when stirring or flipping.
- Flavor Enhancements: Want your potatoes to stand out even more? For an extra kick, add a sprinkle of paprika, garlic powder, or cajun seasoning. These spices can elevate the dish and give it a unique taste.
- Slicing: For consistent and even slices, use a mandoline slicer. It not only saves time but ensures that all potato slices cook uniformly.
- Cooking Surface: Using a non-stick pan or skillet can help prevent the potatoes from sticking, especially given their thinness.
- Serving Suggestion: These potatoes pair wonderfully with a dollop of sour cream or a sprinkle of fresh chives. It adds a refreshing contrast to the dish’s richness.
Gave this recipe a go? I really hope you loved it as much as I do! If you made any tweaks or added your own twist, I’d love to hear about it. Drop a comment below and share your experience. If you think this recipe is a keeper, don’t forget to pin it to your favorite Pinterest board so you can come back to it anytime.
- 2 tablespoons olive oil not extra virgin
- 4 medium potatoes peeled and sliced into ⅛ inch slices
- 1 medium yellow onion sliced into half moons
- ¼ cup water or stock
- 2 cloves garlic minced or crushed
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- In a skillet heat olive oil over medium heat.
- Once the oil is hot, add the sliced potatoes and onions. Cover the skillet with a lid and let them cook. Check frequently and gently flip the potatoes to ensure they don't burn. Cook for about 8 minutes.
- Pour in the water or stock. Cover again with the lid and let the potatoes simmer.
- As the potatoes near completion, stir in the garlic, salt, and pepper. Continue cooking without the lid until the potatoes are fully cooked and the thinnest slices have a slightly mushy texture.
- Remove from heat. Serve the potatoes with toppings of your choice, such as fresh herbs, sour cream, or pesto.
- Potato Selection: While any potatoes can be used, yellow potatoes are preferred for their taste and texture. If you have Russet or red potatoes, they’ll work just fine.
- Handling Potatoes: Given their thinness, the potato slices can be delicate. When flipping or stirring, handle them gently to prevent breaking. Use a heat-resistant silicone or wooden spatula for best results.
- Flavor Enhancements: For an extra kick, consider adding spices like paprika, garlic powder, or cajun seasoning. These can elevate the dish’s flavor profile.
- Slicing Consistency: For uniform potato slices that cook evenly, consider using a mandoline slicer. If not, ensure that your hand-cut slices are as consistent as possible.
- Liquid Check: Monitor the amount of liquid in the skillet. If it evaporates before the potatoes are fully cooked, add a bit more water or stock to ensure they cook through.
- Serving Suggestions: These potatoes pair wonderfully with toppings like fresh herbs, sour cream, or pesto. Feel free to get creative!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen