Tender smothered potatoes are a classic Southern side dish that belongs on your dinner table! Perfect with a variety of main courses for breakfast, lunch, or dinner, these rich pan-fried potatoes and onions are tossed in flour, salt, and pepper for a perfectly crisp outer shell.
What Makes This Recipe So Good
- This Southern recipe has everything you love – rich butter, starchy potatoes, caramelized onions, fragrant garlic. This is one of those recipes that you’ll want to make for every meal. They’re THAT GOOD!
- Smothered potatoes are incredibly versatile. They make a great side dish for steak, chicken, pork, or even a breakfast dish. Top them with cheese, sour cream, fresh herbs, bacon gravy, hollandaise sauce, or whatever you love! You could even mix in some smoked sausage and peppers or kielbasa for an easy one-pan meal.
Potatoes – Any potatoes will work for smothered potatoes, but I prefer yellow potatoes for their taste and texture. If you only have Russet or red, though, that’s totally fine.
All-Purpose Flour – A very light coating of flour helps the potatoes get deliciously crispy on the outside, while keeping them tender and creamy inside.
Onions – For a little flavor and texture. Red, white, or yellow onion will work. Just slice them thin! If you’re not sure the best way to slice or dice an onion, check out this post from 40 Aprons for the best and easiest method.
- With the potatoes sliced so thin, they’ll be very delicate. Be gentle both when you’re tossing them in the flour and when you’re flipping them in the skillet. They can tear easily!
- For smothered potatoes with even more flavor, add a little paprika, garlic powder, onion powder, cayenne pepper, chili powder, cajun seasoning, dried rosemary, or dried thyme.
- Slice the potatoes evenly so they cook evenly! The easiest way to slice them is with a mandoline slicer. That handy gadget lets you set the thickness you want, then you just drag the potato down the blade and voila! Perfectly uniform sliced potatoes.
Try These Side Dishes, Too
- Cheesy Keto Green Beans
- Sous Vide Mashed Potatoes
- Instant Pot Carrots
- Broccoli Cornbread
- Bacon Wrapped Asparagus with Garlic Aioli
- Large bowl
- Cast iron skillet (or other large skillet) with lid
- Silicone spatula
- 3 medium yellow potatoes thinly sliced
- 1 medium onion thinly sliced
- 2 cloves garlic chopped
- salt to taste
- pepper to taste
- 2 tablespoons all-purpose flour see Notes
- 3 tablespoons butter see Notes
- ⅓ cup chicken broth see Notes
- Place potatoes, onions, and garlic in large bowl. Season with salt and pepper to taste. Toss well to coat potatoes and onions thoroughly.
- Sprinkle flour in bowl. Toss to thoroughly coat potatoes and onions in flour.
- Warm cast-iron skillet over medium-high heat. Add butter and melt, then add potatoes and onions. Cook 10 minutes total, carefully flipping potatoes over frequently to prevent burning.
- After 10 minutes, pour chicken broth into skillet. Cover skillet with lid. Cook another 10 minutes or until potatoes are tender. Serve warm.
- Make it Gluten Free: Use a gluten-free all-purpose flour and make sure your chicken broth is gluten free.
- Make it Dairy Free: Use a dairy-free butter.
- Make it Vegetarian: Use vegetable broth instead of chicken broth.