These Smothered Potatoes are the ultimate side dish. This classic Southern dish features tender potatoes, sautéed peppers, and delicious seasonings, creating a comforting meal.
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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
This side dish is a staple in our house because it is quick, delicious, and can be served during multiple meals. Whether for breakfast, lunch, or dinner, these smothered potatoes accompany almost any meal.
Smothered potatoes are a classic dish from the Southern United States, particularly Louisiana. To "smother" vegetables means to cook the them slowly at a low temperature to make them tender and flavorful. Some cooks add meats like bacon or sausage to the dish.
If you like smothered dishes, try my smothered green beans or smothered chicken.
The Ingredients
- Potatoes: The star of this dish, choose starchy potatoes like Russet or Yukon Gold potatoes for the best results.
- Oil and Butter: To brown the potatoes but also to add that rich, buttery flavor.
- Onion and Bell Pepper: These aromatic vegetables add flavor.
- Seasonings: Paprika, garlic powder, salt and black pepper.
- Broth: Chicken broth. You could also use vegetable broth, beef broth, or water.
Tools Needed
- Large skillet or cast-iron pan
- Spatula
- Knife
- Cutting board
- Measuring spoons
How to Make Southern Smothered Potatoes
Prep the Ingredients
Peel and cube the potatoes. You can also skip the peeling of the potatoes if you prefer. Chop the onion and green bell pepper.
Heat the Pan and cook the peppers and onions
Heat the oil and butter 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.
Add Potatoes:
Increase the heat to medium-high. Use a spatula and push the onions and bell peppers to the edges of the pan. Place the potatoes in a flat layer in the pan in the middle of the onions and peppers.
Allow them to cook undisturbed for about 5-6 minutes, then use a spatula and stir the potatoes. Continue cooking for another 5 minutes.
Season and Cook:
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.
Variations
- For a vegetarian option, use vegetable broth instead of chicken or beef broth.
- Add chopped bacon or sliced sausage for extra flavor and protein.
- Mix in other vegetables such as carrots, celery, or mushrooms to add more texture and nutrients.
- Slice the potatoes rather than chopping them if you prefer.
Tanya's Tips for the Best Smothered Potatoes
- Use starchy potatoes like Russet or Yukon Gold. They hold their shape when cooked and have a creamy texture that pairs well with the gravy.
- Don't overcrowd the pan. This will prevent the potatoes from browning evenly.
- For maximum flavor, let the potatoes cook undisturbed for 5 minutes.
- Although any large pan will work, use a cast iron skillet for best results.
How to Store Smothered Potatoes
- Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat until warmed through. You can add a bit of oil or butter to keep them from sticking.
I hope you love these smothered potatoes as much as we do. Looking for dishes to serve this with? Try these out:
I hope you love this recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. Thank you for your support!
Smothered Potatoes Recipe
Ingredients
- 1.5 pounds of potatoes Yukon Gold or Russet, chopped into medium cubes
- 1 large yellow onion chopped
- ½ medium green bell pepper chopped into small pieces
- 2 Tablespoons olive oil
- 2 Tablespoons unsalted butter
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and black pepper to taste I use about ½ teaspoon salt, ¼ teaspoon black pepper
- ¼ cup chicken broth
Instructions
- Heat the oil and butter in a large skillet over medium heat. Add the chopped onions and green bell pepper, cooking and stirring occasionally until they soften and become fragrant approximately 5-7 minutes.
- Increase the heat to medium-high. Use a spatula and push the onions and bell peppers to the edges of the pan. Place the potatoes in a flat layer in the pan in the middle of the onions and peppers.
- Allow them to cook undisturbed for about 5-6 minutes, then use a spatula and stir the potatoes. Continue cooking for another 5 minutes.
- 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.
Notes
- Don't overcrowd the pan. This will prevent the potatoes from browning evenly.
- For maximum flavor, let the potatoes cook undisturbed for 5 minutes.
- Peel the potatoes or keep them unpeeled, depending on your preference.
Karen Hantsche says
Wonderfully delicious! I have used buttermilk for years, but love the chicken broth flavor.
Tanya says
Thanks Karen Hantsche, so happy you like the recipe. I love how there are so many ways to make this recipe.
Ruth K says
Tanya, I'm 96 and still love to cook. I have made this dish many times. I did notice that your recipe calls for peeled potatoes but the picture shows with the skin on. They look like Yukon Golds and I usually don't peel them either. Great dish for any time of the day. BTW your website is my "definitely go to" for great recipes.. thank you
Tanya says
Thanks Ruth K! I should clarify, they can be peeled or unpeeled. These are Yukon Gold that I use. It depends on the day if I choose to peel them or not. I'm going to update the recipe to make that clearer. Thanks so much. I appreciate it.
JimmyB says
These look delicious and I want to make them. The only issue is I am lazy and hate peeling and cubing potatoes. If I were to use frozen cubed potatoes should I thaw them out and pat them dry first?
Tanya says
Thanks Jimmy B! That's a great idea. I haven't used them in a while, but from my understanding, it would be better to cook them from frozen, rather than defrosting.
Jim says
Hello Tanya, I'm a 71 yr old Southern boy and remember my Mom and Grandmother making this but I've not had it in years! I was totally blown away to find it in my inbox but not surprised because only the best comes from our friend Tanya! This will definitely be on the supper table tonight! Thanks for all you do. Jim.
Tanya says
Thanks so much, Jim! I love classic recipes and the way they are so flavorful! Hope you enjoy the potatoes.
Barbara says
Simply delicious
Tanya says
Thanks so much, Barbara.
Alicia says
So excited to try this recipe!! I love my dad’s smothered potatoes but it’s always difficult to get a recipe from him since He’s one of those naturally talented cooks like you who just throws ingredients in and makes the best dishes. Thank you!
Tanya says
Oh I understand, my mom is the same way lol. I hope you like this one 🙂