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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We make these when we’re having breakfast-for-dinner. They’re perfect with scrambled eggs covered in chile con queso and whatever meat you want. Yum!
Yeah those are Potatoes O’Brien with a bit of Paprika thrown in. An awesome staple of breakfast buffets everywhere. I would also advise cooking the potatoes first. Then slicing them up and adding to the dish. Otherwise they take a very long time to cook all the way through.
I chopped my taters small and the same with the veggies. They turned out so so good. I did add some more butter when cooking the potatoes which isn’t healthy but every once in a while. Yummmmy!!
It’s the way that I’ve been making them forever. I use a red and a green pepper, sometimes a jalapeño and onions. I also cut the potatoes up in 3/8 – 1/2 inch pieces so they cook quickly and uniformly. A rich of red pepper flakes finishes them off nicely.
I too like using Yukon but I’ve never used bell peppers…we call them breakfast potatoes in my house….I ate them several times a week during my last pregnancy…plates full with ketchup lol…we’re going to try it your way this Saturday for our big weekend breakfast
Love me some Southern style potatoes — and these look incredibly delicious and so easy. Can’t wait to try them!
I’m always looking for new ways to make potatoes and these look fabulous! I love the extra veggies in them, too!
I have so much trouble making nicely browned potatoes in a pan. Yours looks so yum, I’ll try it.
Yum! I made these with breakfast and created a stellar hash with eggs and sausage too. Will make again for sure. So easy!
These potatoes make the perfect side dish. They’re also great to eat with breakfast too!
Oooo I’ve never had smothered potatoes before but these look so delicious!!