These Smothered Potatoes are pure down-home goodness. Tender potatoes, onions, and bell peppers simmered in a delicious sauce.
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
In the South, you’ll find many dishes that have been smothered, from smothered chicken to various smothered vegetables, like smothered green beans. One popular dish is the smothered potatoes dish, which results in tender potatoes soaked up in a delicious sauce.
This is a recipe I like to serve when having a traditional Southern feast. I will serve it alongside roasted chicken, chicken and gravy, and pork chops.
Ingredients for Smothered Potatoes
- Vegetables – Yukon Gold potatoes, onions, green bell pepper
- Seasonings – garlic powder, paprika, salt, and pepper
- Fats – unsalted butter and olive oil
- Liquid – chicken broth
How to make Smothered Potatoes
Peel and chop the potatoes into medium-sized cubes for even cooking. Chop the onion and green bell pepper.
Heat the butter and olive oil over medium heat in a large skillet.
Add the chopped onions and green bell pepper to the skillet. Cook, stirring occasionally, until they soften and become aromatic, about 5-7 minutes.
Increase the heat to medium-high. Push the onions and bell peppers to the edges of the pan. Place the potatoes in a flat layer in the pan.
Allow them to cook undisturbed for about 5-6 minutes, then use a spatula and stir the potatoes. Continue cooking for another 5 minutes.
Allowing the potatoes to sit undisturbed will allow them to brown a bit.
Add garlic powder, paprika, salt, and black pepper to the skillet. Mix well to ensure the vegetables are evenly coated with the seasonings.
Lower the heat, pour in the chicken broth, cover, and cook potatoes for 10-15 minutes until tender. Stir occasionally to prevent sticking and ensure even cooking.
Taste and adjust seasoning if needed.
How to Store
You can store leftover smothered potatoes in an airtight container in the refrigerator for up to 4 days.
Serving Ideas
If you’re looking for ideas of what to eat with smothered potatoes, here are a few:
- Transform them into a main course! Before serving, add cooked shrimp, sausage, or grilled steak to the pan.
- Add a side of steamed green beans or a simple green salad for a balanced meal.
- Serve them with a side of cornbread to sop up the sauce.
What is Smothering Food?
Smothering is a cooking technique used particularly in Cajun and Creole cuisines. To make this dish, cook meat, seafood, or veggies in a covered pan with a little liquid over low heat.
Top Tips
- Choose starchy potatoes like Russets or Yukon Golds. They hold their shape better and create a creamy texture when cooked.
- Don’t be afraid to let the potatoes brown! This adds depth of flavor and creates a delicious caramelized crust.
I hope you like these smothered potatoes as much as we do. Looking for more potato recipes? Try these out:
Southern Smothered Potatoes
Ingredients
- 2 Tablespoons unsalted butter
- 2 Tablespoons olive oil
- 1 large yellow onion chopped
- 1/2 medium green bell pepper chopped
- 1.5 lbs potatoes Yukon Gold or Russet, peeled and chopped into medium cubes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 cup chicken broth can also use vegetable broth or water
- Salt and black pepper to taste
Instructions
- Heat the butter and oil over medium heat in a large skillet.
- Add the chopped onions and green bell pepper to the skillet. Cook, stirring occasionally, until they soften and become aromatic, about 5-7 minutes.
- Increase the heat to medium-high. Push the onions and bell peppers to the edges of the pan. Place the potatoes in a flat layer in the pan.
- Allow them to cook undisturbed for about 5-6 minutes, then use a spatula and stir/flip the potatoes. Continue cooking for another 5 minutes.
- Allowing the potatoes to sit undisturbed will allow them to brown a bit.
- Add garlic powder, paprika, salt, and black pepper to the skillet. Mix well to ensure the vegetables are evenly coated with the seasonings.
- Lower the heat, pour in the chicken broth, cover, and cook potatoes for 10-15 minutes until tender. Stir occasionally to prevent sticking and ensure even cooking.