These Smothered Potatoes are the ultimate side dish. This classic Southern dish features tender potatoes, sautéed peppers, and delicious seasonings, creating a comforting meal.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
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 pair well with almost any meal.
Smothered potatoes are a classic dish from the Southern United States, particularly Louisiana. To "smother" vegetables means to cook them slowly at a low temperature until they are 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.
5 Star Review
⭐⭐⭐⭐⭐
Karen H. says, "Wonderfully delicious! I have used buttermilk for years, but love the chicken broth flavor."
Ingredient Notes
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
- Potatoes: The star of this dish. Choose starchy potatoes like Russet or Yukon Gold for the best results.
- Oil and Butter: To brown the potatoes and add that rich, buttery flavor.
- Onion and Bell Pepper: These aromatic vegetables add flavor.
- Seasonings: Paprika, garlic powder, salt, and black pepper. You can also use about one teaspoon of an all-purpose seasoning blend if you prefer.
- 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
Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.
Step 1: 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.
Step 2: Heat the Pan and cook the peppers and onions
Heat the oil and butter in a large skillet over medium heat. Add the chopped onions and green bell pepper to the skillet. Cook, stirring occasionally, until they soften and become aromatic, about 5-7 minutes.
Step 3: 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.
Step 4: 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.
FAQs
Potatoes turn mushy if the pan is overcrowded, if they are stirred too frequently, or if too much broth is added too early. To prevent this, cook them undisturbed in a single layer to develop a crust before covering and simmering.
Medium- to high-starch varieties like Yukon Gold or Russet potatoes work best. Yukon Golds hold their shape well while providing a creamy interior, whereas Russets break down slightly to create a thicker pan gravy.
Peeling is optional. Russet potatoes are typically peeled due to their thicker skin, but thin-skinned varieties like Yukon Gold or red potatoes can be left unpeeled for extra texture and quicker prep.
Make these Smothered Potatoes A Meal: Serve them with these dishes
- Smothered Chicken. Golden chicken thighs in a rich, creamy onion gravy that comes together in under an hour, and the gravy is very happy to run over into the potatoes.
- Smothered Turkey Wings. Slow roasted turkey wings with a homemade gravy built from the pan drippings, and it is the Sunday dinner plate these potatoes were made for.
- Baked Chicken Leg Quarters. Crispy skinned leg quarters baked at 400 degrees with the same all purpose seasoning you can use in these potatoes, so one spice blend gets you the whole plate.
- Slow Cooker Collard Greens. Tender greens that cook low and slow for six to seven hours with a splash of apple cider vinegar to cut through all that richness.
- Air Fryer Egg Frittata. A fluffy egg frittata loaded with ham and cheddar in about fifteen minutes, which turns these potatoes into a full weekend breakfast.
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
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.
Nutrition
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.
Tried this recipe?
Let us know how it was!This was originally published on July 11th, 2024. It has been updated with new information.
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.
Brenda Wise says
After cooking the potatoes for 11 minutes they were done, then by adding the chicken broth and cooking longer, the potatoes became mush and lost the crispness from frying. i didn't care for 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 🙂