Easy Southern Smothered Potatoes Recipe

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.

Course Side Dish

Cuisine American

Keyword Smothered Potato Recipe, Smothered Potatoes

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 346kcal

Author Dana DeVolk

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.
1 ½ pounds yukon gold potatoes, 1 small sweet onion, 3 cloves garlic, 2 tablespoons all-purpose flour, 1 teaspoon kosher salt, ½ teaspoon black pepper
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.
2 tablespoons vegetable oil
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
½ cup unsalted chicken stock
Dot with the butter all over the top. Add the lid.
4 tablespoons unsalted butter
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.
fresh chopped parsley for garnish

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.