These crispy Smothered Potatoes are so simple to make and are exploding with flavor. With just a few ingredients, you’ll be enjoying these in no time.
These Smothered Potatoes are the most epic dinner side dish to whip up for your family dinners during the week. Totally family-friendly and easily to customize so everybody will love them.
Smothered Potatoes have become quite a favorite in our house. With so much flavor from the chicken stock and butter, they’re nice and savory and get browned to perfection that really sends them to the next level.
Anytime my kiddos see these potatoes on the menu, they get so excited. Well everyone gets excited, me the most because they are so easy to throw together in no time.
They are crispy and tender at the same time, and the flavors from the spices just work absolutely perfectly with these.
If you are looking for a new way to serve potatoes, you absolutely have to make these Smothered Potatoes, they will make it onto your regular menu rotation.
Some of our other favorite side dish recipes we have on our site include: Easy Garlic Bread, Jalapeno Cornbread Casserole and Southern Style Green Beans.
WHY THIS RECIPE WORKS:
- Easy to double to make more.
- Comes together with minimal work and ingredients.
- So flavorful and goes with just about anything.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Yukon gold potatoes
Small sweet onion
Garlic cloves
All-purpose flour
Kosher salt
Pepper
Vegetable oil
Unsalted chicken stock
Unsalted butter
Fresh chopped parsley for garnish, optional
HOW TO MAKE SMOTHERED POTATOES, STEP BY STEP:
- Peel the potatoes and slice them into ⅛ of inch rounds. 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, about 15 minutes.
- Pour in the chicken stock and dot the top with the butter, 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.
CAN I ADD CHEESE TO THESE?
I’m an absolute cheese lover so of course you can add cheese, and we do quite a bit. Some of our favorites include:
- Muenster
- Pepper Jack
- Shredded Mozzarella
- Colby Jack
- Monterey Jack
- Swiss
- Gruyere
- Cheddar
- Fontina
Once the liquid has been cooked out of the potatoes and you sprinkle the cheese on top, return the lid and turn off the heat to let the cheese you just added melt. Once the cheese is melted, dig in to these bad boys.
WHAT OTHER TOPPINGS CAN I ADD?
The options to top these potatoes with are really whatever you prefer. Some of our favorite things to add on top are ham, chorizo, Italian sausage crumbles, and cooked bacon bits. You can really add anything until your heart is content.
WHAT OTHER SEASONINGS AND SPICES CAN I USE?
These potatoes are great to build and customize just the way you’ll love them. If you want to really up your flavor game, here are some options to try: lemon pepper, seasoned salt, creole seasoning, or blackening seasoning.
If you use one of these mixes, don’t add any additional salt or it’ll be too salty.
HOW TO STORE:
Keep leftovers in an airtight container in the refrigerator where they will keep for up to 5 days.
To reheat leftovers, place them on a baking sheet in the oven, warm in a skillet or in the microwave until thoroughly warmed through again.
I don’t recommend trying to freeze these potatoes.
TIPS AND TRICKS:
- I like to use a cast iron skillet to make these in, but any heavy skillet will work.
- You can easily double this recipe to feed more or have more leftovers.
- Feel free to add any of the toppings I shared above.
- If you want to make these cheesy potatoes, I shared a bunch of cheese options earlier in the post.
- If you love dipping sauces, this is perfect for that. Try dipping these in gravy, ranch, honey mustard, ketchup, and more.
Looking for that perfect dinner side dish that goes with just about any main dish you want to whip up? Then you must try these versatile Smothered Potatoes!
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If you’ve tried this SMOTHERED POTATOES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Smothered Potatoes
Ingredients
- 1 ½ pounds yukon gold potatoes
- 1 small sweet onion thinly sliced
- 3 cloves garlic thinly sliced
- 2 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 2 tablespoons vegetable oil
- ½ cup unsalted chicken stock
- 4 tablespoons unsalted butter
- Fresh chopped parsley for garnish optional
Instructions
- Peel the potatoes and slice them into ⅛ of inch rounds. 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, about 15 minutes.
- Pour in the chicken stock and dot the top with the butter, 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
- I like to use a cast iron skillet to make these in, but any heavy skillet will work.
- You can easily double this recipe to feed more or have more leftovers.
- Feel free to add any of the toppings I shared above.
- If you want to make these cheesy potatoes, I shared a bunch of cheese options earlier in the post.
- If you love dipping sauces, this is perfect for that. Try dipping these in gravy, ranch, honey mustard, ketchup, and more.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Stephanie
Great Recipe! Me and my family loves it!