Smothered Potatoes Recipe

smothered potatoes in cast iron skillet with wooden spatula sticking out

These Smothered Potatoes are the ultimate side dish. This classic Southern dish features tender potatoes, sautéed peppers, and delicious seasonings, creating a comforting meal.

Course Side Dish

Cuisine American

Keyword smothered potatoes, southern smothered potatoes

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 264kcal

Author Tanya

Ingredients

1.5 pounds of potatoes Yukon Gold or Russet, peeled and 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.

Nutrition