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With minimal ingredients and time but with huge flavor, these Smothered Potatoes are a quick and tasty side dish that goes great with any meal.

Close up of plate with Smothered Potatoes on it with fork.

I’m a meat and potatoes girl, that is what I grew up on and still love today. These Smothered Potatoes are a recipe that dates back to my family many years.

I first remember having it when I was living as a kid in the midwest, and I have kept making it through our moves through the southern states, and we just can’t get enough.

This is one of my husband’s favorite sides that I make for our meals. It is super easy, comforting, and has so much flavor with very few ingredients.

I love easy and flavorful, and if you are looking for that, then these Smothered Potatoes are the way to go. Garlic, onions, potatoes, seriously, just all the goodness in one pan.

If you are looking for that side dish that you will always come back to and make over and over again, then this Smothered Potato Recipe is what you need.

Some of my other favorite side dish recipes that we have on our site include: Pizza Hut Cheese Sticks, Southern Collard Greens and Oven Roasted Brussel Sprouts

Overhead of finished potatoes in skillet, garnished with parsley.

WHY THIS RECIPE WORKS:

  • With easily available ingredients, this recipe is quick to come together.
  • The ingredients are minimal but maximized.
  • You can easily double this to serve more people.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Yukon gold potatoes
Sweet onion
Garlic
All-purpose flour
Kosher salt
Pepper
Vegetable oil
Unsalted chicken stock
Unsalted butter
Parsley for garnish, optional

Ingredients needed to make Smothered Potatoes.

HOW TO MAKE SMOTHERED POTATOES:

  1. Peel the potatoes and slice them into ⅛ of inch discs. Place them into a large bowl with the onion, garlic, flour, salt, and pepper. Stir to combine.
  2. Place a large heavy bottom skillet (I like to use cast iron) over medium heat. Once hot add the oil. Add the potato mixture directly to the pan and spread it out into an even layer.
  3. Flip the potatoes around every few minutes, making sure to scrape the bottom of the pan to release any browned bits. Keep doing this until your desired browning is achieved on the potatoes, about 15 minutes.
  4. Pour in the chicken stock
  5. Dot with the butter all over the top. Add the lid.
  6. Cook until fork tender, 8-10 more minutes.
  7. Take off the lid and continue to cook, stirring occasionally until most of the liquid is absorbed about 5 more minutes. 
  8. Garnish with parsley if using and serve immediately.

Step by step photos on how to make Smothered Potatoes.
WHAT KIND OF POTATOES ARE BEST TO USE?

While we find that the Yukon Gold Potatoes are the best for this because of the texture and the starch if you want, you can also use Red Potatoes in their place.

If using red potatoes, you do not need to peel them.

CAN I ADD MORE SEASONINGS?

Absolutely, while this is flavorful on its own – more can be added. Some other seasonings that you can use include: blackening, creole, lemon pepper, or seasoned salt. If using a seasoning mix, do not add any additional salt.

CAN I ADD OTHER THINGS WITH THESE SMOTHERED POTATOES?

This is a great base recipe to add toppings! Add cheese on top at the very end, once the liquid has cooked out, sprinkle cheese on top and place the lid back on again, turn off the heat and let the residual steam melt the cheese.

Cheese I suggest: shredded mozzarella, muenster, pepper jack, Monterey Jack, Colby Jack, fontina, cheddar, swiss, or gruyere.

Other toppings: cooked bacon, diced ham, chorizo, or Italian sausage.

Overhead of Smothered Potatoes on a plate, garnished with parsley and fork on side.

HOW TO STORE:

These can be stored in an airtight container in the refrigerator where they will keep for up to 5 days, I do not recommend freezing.

To reheat, place in the microwave, skillet, or oven until heated through.

TIPS AND TRICKS:

  • You can use red potatoes instead of yukon gold if you’d like.
  • Other seasonings can be added, see above on some of our favorites.
  • Put some cheese on the top after cooking, see above on when and our favorite types.
  • We do not recommend freezing this recipe.
  • This is also a great vehicle for your favorite sauce, perfect with gravy, ketchup, honey mustard, ranch, etc.

Fork holding up some of the potatoes off of the plate.

Love potatoes and looking for a new way to make them? You are in luck, these Smothered Potatoes are our go-to recipe, and they will keep you coming back.

If you like this recipe you might also like:

If you’ve tried these SMOTHERED POTATOES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
5 from 7 votes

Smothered Potatoes

Author Dana at ThisSillyGirlsKitchen.com
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
With minimal ingredients and time but with huge flavor, these Smothered Potatoes are a quick and tasty side dish that goes great with any meal.
Servings 4

Ingredients
  

Instructions

  • Peel the potatoes and slice them into ⅛ of inch discs. Place them into a large bowl with the onion, garlic, flour, salt, and pepper. Stir to combine.
  • Place a large heavy bottom skillet (I like to use cast iron) over medium heat. Once hot add the oil. Add the potato mixture directly to the pan and spread it out into an even layer.
  • Flip the potatoes around every few minutes, making sure to scrape the bottom of the pan to release any browned bits. Keep doing this until your desired browning is achieved on the potatoes, about 15 minutes.
  • Pour in the chicken stock
  • Dot with the butter all over the top. Add the lid.
  • Cook until fork tender, 8-10 more minutes.
  • Take off the lid and continue to cook, stirring occasionally until most of the liquid is absorbed about 5 more minutes.
  • Garnish with parsley if using and serve immediately.

Notes

  1. You can use red potatoes instead of yukon gold if you'd like.
  2. Other seasonings can be added, see above on some of our favorites.
  3. Put some cheese on the top after cooking, see above on when and our favorite types.
  4. We do not recommend freezing this recipe.
  5. This is also a great vehicle for your favorite sauce, perfect with gravy, ketchup, honey mustard, ranch, etc.

Nutrition

Calories: 346kcal | Carbohydrates: 41g | Protein: 6g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 643mg | Potassium: 866mg | Fiber: 5g | Sugar: 6g | Vitamin A: 357IU | Vitamin C: 38mg | Calcium: 47mg | Iron: 2mg
Nutrition Disclaimer
Course Side Dish
Cuisine American

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5 from 7 votes (6 ratings without comment)

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One Comment

  1. 5 stars
    Absolutely delicious! This will be a new staple for dinner! Thanks for the great recipe.

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