I make my smothered potatoes just like my mama used to make them. I cut up Yukon gold potatoes then add in some butter, onions, peppers and spices and cook them up until the insides are soft and THE outsides are crisp and caramelized. They are seriously one of my all time fave breakfast sides that are so easy to make and just plain GOOD!
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How to Make Smothered Potatoes
- Add the potatoes to a bowl of cool water to keep them from browning.
- Melt butter in a large skillet over medium heat. Add the onions and bell pepper and cook until golden brown, 4 to 5 minutes. Remove the onions with a slotted spoon to a plate.
- Add the oil to the skillet, add the potatoes and cook until lightly browned, 2 to 3 minutes, then turn them over and cook until browned on the other side.
- Return the onions to the pan and spread them on top of the potatoes.
- Season well with salt, pepper, garlic and paprika and add ¼ cup water. Cover the pan and reduce the heat to low.
- Cook for 20 minutes, or until the potatoes are tender.
Smothered Potatoes Recipe
Made with sweet-starchy Yukon gold potatoes, creamy butter and smoky, aromatic spices, Smothered Potatoes make for the most incredibly flavorful side dish.
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Servings: 6 servings
Ingredients
- 5 medium Yukon gold potatoes chopped
- 2 tbsp butter
- 1 medium onion chopped
- 1 medium green pepper cored, seeded and chopped
- 2 tbsp vegetable oil
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- Salt and pepper to taste
Instructions
- Place the potatoes in a bowl of cool water to keep them from browning.
- Melt butter in a large skillet over medium heat. Add the onions and bell pepper and cook until golden brown, 4 to 5 minutes. Remove the onions with a slotted spoon to a plate.
- Add the oil to the skillet, add the potatoes and cook until lightly browned, 2 to 3 minutes, then turn them over and cook until browned on the other side.
- Return the onions to the pan and spread them on top of the potatoes. Season well with salt, pepper, garlic and paprika and add ¼ cup water. Cover the pan and reduce the heat to low.
- Cook for 20 minutes, or until the potatoes are tender. Serve.
Notes
Storage
- Cool your potatoes to room temp then add to an airtight container. Pop in the fridge. It should stay all good for 3-4 days or in the freezer for up to 2 months.
- If you freeze, thaw in the fridge before reheating.
- The microwave works and even over the stove with a little water over medium heat to warm through.
Nutrition
Calories: 194kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 44mg | Potassium: 658mg | Fiber: 4g | Sugar: 2g | Vitamin A: 239IU | Vitamin C: 45mg | Calcium: 23mg | Iron: 1mg
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Recipe Tips
- Clear Properly: Remove all the dirt. I prefer keep the skin on for this recipe but, if that’s not your vibe, feel free to peel.
- Keep the Oxidation Down: Potatoes are full of starch so when they hit fresh air, they can start to brown (oxidize). To keep that down, after chopping, place the potatoes in a bowl of cold water to cut that down.
- Don’t Fear the Golden: The fear of burning prevents many people from achieving that perfect caramelized look and taste. Be patient, watch carefully and don’t be afraid of those crispy, dark bits. If things get a bit too dry, add a splash of water or stock/broth.
- Season It Up: You can also add in other seasonings beyond this recipe. Feel free to add some cayenne for heat, lemon pepper for some zest or even chili powder for smokiness
- Handle Gently: These potatoes can fall apart easily if you keep tossing them over. I suggest using a wooden spatula and stirring only to incorporate ingredients or to scrape up those delicious brown bits.
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Recipe Help
What potatoes are best to use?
Feel free to use just about anything you’ve got on hand for this recipe! White, Red, Russet and Yukon Gold are all great options. I just personally love yukon gold because they almost taste buttery.
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I have made these several times and the results are always delicious. I want to double the recipe. Can you estimate how many pounds of potatoes needed? I also have family members who can’t eat dairy. Has anyone ever tried olive oil as a substitute for butter?
I’m so glad you enjoy this. 10 medium Yukon gold potatoes is roughly about 4 lbs. You can definitely use olive oil instead or a plant based butter.
The recipe is simple and delicious! Thanks
I’ve used this recipe eleventy bazillion times. It’s so easy, and it’s yummy. I add bacon sometimes, or sausage, and always cheese. I’m making it again tonight.
Just made for Sunday dinner and it was so goood! They asked if I can make them every Sunday ❤️
so delicious…so easy-peasy…you’re a genius!!!
Thank you for this recipe!! My husband ate it all! I made more later, lol.
I want to thank you for so graciously sharing your tasty recipes with the rest of us. What a gift it is to bless others with good food. And it’s a greater blessing to share the recipes with them! May you be richly rewarded!
This recipe offers insight on how to prepare a cultural staple BETTER! Many of us have recipes that are passed down from generations. What I can appreciate and love about this recipe is the thoughtfulness and education shared in the foods that we eat. This recipe helped me to elevate this family favorite in a whole new way! It will be my go to from here on out!!
Thank You!!
Our family’s new favorite potato recipe. I used red and yellow peppers instead of green. SO GOOD! Thanks!