Easy Smothered Potatoes
Smothered Potatoes are a classic Southern side dish made with starchy potatoes, butter, peppers, onions and fragrant Cajun or Creole seasonings.
Ingredients
- 3 medium potatoes cut finely in rings
- 3 Tablespoons butter
- 1 medium red bell pepper cored, seeded and chopped
- 1 medium onion sliced
- 1 garlic clove chopped
- 2 Tablespoons olive oil
- 1 teaspoon Creole seasoning or Cajun seasoning
- 1 teaspoon sea salt more if needed
- 1/4 black pepper
Instructions
- Place the potatoes in a bowl of cool water after you cut them in rings.
- In a large heavy skillet, melt butter over medium heat. Add in onion, garlic and bell pepper and cook until tender. Remove the onion mix from the pan with a wooden spoon and leave on the side.
- Now add olive oil to the skillet then add potatoes and cook until lightly browned on both sides.
- Spread onion mix on potatoes and spices. Combine well. Cover the pan and reduce the heat to low.
- Cook for about 10 - 15 minutes until potatoes are tender. Serve immediately.
Notes
Don’t overmix your potatoes and veggies or you’ll end up with a crumbly mess. Use a wooden spatula to gently handle and mix the potatoes, peppers and onions as they cook. Don’t be afraid to let the potatoes brown and crisp up. There’s nothing like a caramelised crisp crust like outside to your potato side dish. Add a splash of broth or water if your spuds and veggies mix starts to dry out. A mandoline will help your sliced potatoes be a uniform size.
You can cut these into cubes instead of slices if you prefer. Make sure anything you add with the potatoes is layered in so it cooks evenly and thoroughly. Wait to add the toppings until everything is finished cooking so it doesn’t start overcooking or burning. Toss in some flour as it all cooks if you want to make a little roux for extra southern flair.
Don’t overmix your potatoes and veggies or you’ll end up with a crumbly mess. Use a wooden spatula to gently handle and mix the potatoes, peppers and onions as they cook. Don’t be afraid to let the potatoes brown and crisp up. There’s nothing like a caramelised crisp crust like outside to your potato side dish. Add a splash of broth or water if your spuds and veggies mix starts to dry out. A mandoline will help your sliced potatoes be a uniform size.
You can cut these into cubes instead of slices if you prefer. Make sure anything you add with the potatoes is layered in so it cooks evenly and thoroughly. Wait to add the toppings until everything is finished cooking so it doesn’t start overcooking or burning. Toss in some flour as it all cooks if you want to make a little roux for extra southern flair.
- Don’t overmix your potatoes and veggies or you’ll end up with a crumbly mess. Use a wooden spatula to gently handle and mix the potatoes, peppers and onions as they cook.
- Don’t be afraid to let the potatoes brown and crisp up. There’s nothing like a caramelised crisp crust like outside to your potato side dish.
- Add a splash of broth or water if your spuds and veggies mix starts to dry out.
- A mandoline will help your sliced potatoes be a uniform size.
- You can cut these into cubes instead of slices if you prefer.
- Make sure anything you add with the potatoes is layered in so it cooks evenly and thoroughly.
- Wait to add the toppings until everything is finished cooking so it doesn’t start overcooking or burning.
- Toss in some flour as it all cooks if you want to make a little roux for extra southern flair.
Nutrition Information
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 363
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 30mg | 10% |
| Sodium | 917mg | 38% |
| Potassium | 1120mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1869IU | 37% |
| Vitamin C | 73mg | 81% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.