Smothered Potatoes Recipe – Indulge in the creamy, savory goodness for the perfect side to any meal. This budget-friendly and easy-to-make dish boasts delectable flavors for pure indulgence. Try it today and experience the ultimate comfort food!
Potatoes are incredibly versatile: mashed potatoes, potato salad, french fries, and much much more. They’re not only nutritious and filling but also budget-friendly and tasty. Additionally, they have a relatively long shelf life and are easy to store.
And I’m excited to introduce you to another potato comfort food favorite – smothered potatoes. It complements a wide range of main courses, adding a satisfying and savory touch to any meal. A delightful and tasty addition to any plate! 😍
Why Are They Called Smothered Potatoes?
If you’re a fan of Southern cuisine, you’ve probably heard of smothered potatoes, smothered chicken, smothered steak, etc. It’s a classic comfort food perfect for any time of year.
And the word smothered is pretty self-explanatory. You cook potatoes low and slow, smothered in a delectable gravy. The potatoes take on the deliciousness of the gravy for a satisfying side dish.
Recipe Ingredients
- Potatoes – I use Yukon gold potatoes because they’re starchy. They also hold their shape well and are the creamiest.
- Aromatics – Onion and garlic provide a satisfying savory flavor and an exceptional fragrance. While fresh herbs usually taste best, onion powder and garlic powder work in a pinch.
- Bell Pepper – The nutritious veggie adds a fresh element while imparting a subtle, tangy undertone.
- Vegetable Oil – Saute your gravy ingredients in oil. But my favorite sauteeing oil is a mixture of olive oil and butter.
- Seasonings – Creole or Cajun seasoning provides a lovely blend of flavors from herbs and spices with a kick of spice. And parsley is always a great garnishing.
- Chicken Stock – The flavor base for our gravy to smother the potatoes, but beef or vegetable broth works well if that’s what you have.
How to Make Smothered Potatoes
- Prep Potatoes – Scrub potatoes under running water to remove dirt and debris. Chop them into 1-inch pieces and place them in a bowl of cold water to prevent them from turning dark.
- Saute – Place a nonstick or cast iron skillet over medium heat. Heat oil, then add onion, garlic, and bell pepper.
- Sauté for 5-7 minutes, stirring regularly with a wooden spoon until the vegetables slightly soften and brown. Transfer to a plate and set aside.
- Add the Potatoes – Place the pan back onto medium heat. Melt butter, add potatoes, and toss, swirling the pan or stirring until they start to brown.
- Simmer – Add the onion-bell pepper mixture back to the pan, then add Creole seasoning, salt, and pepper. Stir well. Add the chicken broth (or stock), reduce heat to medium, and cover the pan. Cook for another 8-10 minutes or until the potatoes are fork-tender.
- Serve – Garnish with parsley if using and serve immediately.
Recipe Variations
- Meaty Delight – How does smothered potatoes with sausage sound? How about smothered potatoes with bacon? Aah! You’re in for a treat whether you are team bacon or sausage!👌
- Veggie Additions – Add more color and nutrients with more veggies, like carrots, green beans, and corn.
- Cheesy Smothered Potatoes – Indulge in a heavenly cheesy delight by adding mozzarella or cheddar for an exciting twist.
- Seasoning Swap – Feel free to experiment with different flavors to suit your palate. Italian seasoning, chili powder, and jerk seasoning are all good. Chili flakes or cayenne pepper provide a fiery kick, and rosemary, basil, oregano, and thyme add herby notes.
Tips and Tricks
- Cut the potatoes into similar-sized pieces to ensure they cook evenly.
- You can precook the potatoes to ensure they cook evenly when you fry them.
- Brown the potatoes before adding them to the smothering sauce to enjoy a crusty exterior.
- Adjust the liquid depending on the desired consistency.
Make-Ahead Instructions
- Prep and Cook Later – Prep the potatoes ahead by par-boiling them. Once they cool, store them in an airtight container in the fridge. Saute as instructed when ready to serve.
- Cook and Reheat – Prepare the dish and cook as instructed. Cool and store in an airtight container. Reheat your smothered potatoes in a skillet over medium-low heat until heated through. Add more broth if needed.
Serving and Storage Instructions
If you have any leftover smothered potatoes and onions, you can store them in an airtight container. They should be good in the fridge for 4-5 days.
If you want to keep them longer, you can freeze them for 3-4 months. But remember that the potatoes’ texture may change slightly once thawed and reheated.
FAQs
Smothered potatoes can have different calorie counts depending on the recipe and cooking method. However, a rough estimate (around 1 cup or 200 grams) is roughly 200-300 calories. That includes the potatoes, sauce, and the extras such as onions, garlic, and butter. If you add more ingredients like cheese, bacon, or cream, the calorie count goes up.
I recommend starchy potatoes like Yukon Gold and russets for smothered potatoes. They’re great for frying, baking, and mashing because they absorb flavors well. Their melt-in-your-mouth quality makes them perfect for this recipe.
Yellow potatoes are awesome for roasting, boiling, and potato salads. Their creamy texture and slightly sweet flavor pair well with many entrees. They’re also high in vitamin C and potassium, making them a nutritious addition to any meal.
What to Serve With Smothered Potatoes
Smothered potatoes are a great side for pan-seared oven-roasted steak, but chicken fried steak is a classic. Homemade cornbread, fried cabbage, and Southern sweet tea deliver a complete meal.😍
More Potato Recipes to Try
Conclusion
With smothered potatoes’ creamy texture and sweet flavor, they’ll be a hit at any meal. So next time you’re looking for a delicious and easy side dish, consider serving up some smothered potatoes! Follow me on my Facebook for more updated recipes. 😉
Watch How to Make It
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Smothered Potatoes
Ingredients
- 1½ pounds (680g) Yukon Gold potatoes (4-5 medium potatoes)
- 1 small sweet onion, chopped
- 1 medium red bell pepper, chopped
- 3 cloves garlic, thinly sliced
- 4 tablespoons (57g) unsalted butter
- 1 teaspoon Creole seasoning
- 2 tablespoons (10ml) vegetable oil
- ⅓ cup (80ml) unsalted chicken stock
- 1 teaspoon (7g) kosher salt
- ½ teaspoon black pepper
- Fresh parsley, chopped (optional for garnish)
Instructions
- Scrub potatoes under running water to remove dirt and debris. Chop into 1-inch pieces and place them in a bowl of cold water to prevent discoloration.
- Place a cast iron or nonstick skillet over medium heat. Heat oil, then add onion, garlic, and bell pepper.
- Sauté for 5-7 minutes, stirring regularly with a wooden spoon until the vegetables slightly soften and become golden. Transfer to a plate and set aside.
- Place the pan back on medium heat. Melt butter, add in potatoes, swirl the pan (or stir frequently) until they start to brown.
- Add the onion and bell pepper mixture back to the pan, then add Creole seasoning, salt, and pepper. Stir well. Add chicken stock, reduce heat to medium, and cover the pan. Cook for another 8-10 minutes or until the potatoes are fork-tender.
- Garnish with parsley if using and serve immediately.
Tips & Notes:
- Cut the potatoes into similar-sized pieces to ensure they cook evenly.
- You can precook the potatoes to ensure they cook evenly when you fry them.
- Brown the potatoes before adding them to the smothering sauce to enjoy a crusty exterior.
- Adjust the liquid depending on the desired consistency.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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