Sometimes feeling smothered can be a good thing: check out these buttery Smothered Potatoes!
Potatoes and butter go together like a duck to water, like horse and carriage, like peanut butter and jelly…that is, they just go together so well! The creaminess and saltiness of butter brings out the soft texture and earthy taste of the potatoes, and for centuries, cooks have been pairing the two. In the States, especially in the Midwest and South, smothering potatoes with butter is just how it’s done. In this version of the combo, Smothered Potatoes, you get a quick stovetop side dish that is versatile and tasty.
Let’s start with the tasty part. Comfort food like this has to actually taste good. The buttery flavor is part of that, but the crispy-on-the-outside and soft inside texture of the potatoes is part of that too. The simple ingredients create a rich side dish and one that is kid-friendly as well, as there is zero spice level and zero weird ingredients. Before you get to the taste, however, you will love this recipe because it’s so versatile. Versatile in that you can add in extra seasonings as you wish (think Italian or Cajun seasoning blends) or leave out the onions and it’s still good. But also versatile in that it’s a quick stovetop side that can be homey next to meatloaf or fancy next to a grilled steak.
Yukon Gold Potatoes: Key Ingredient
Why use the fussy-sounding Yukon Gold potatoes instead of plain old brown ones in Smothered Potatoes? Well, first of all, they sound way fancier than they actually are. Yukon Gold Potatoes are a cross between a yellow and white potato, and while they’re technically in season between the fall and early spring, in most stores, they’re available year-round. In this recipe, the buttery taste and firm texture are why they work so well. They are firm enough to hold up in the skillet without falling apart and have a richer taste than your average brown, or Russet potato. Bonus: they have way more Vitamin C than the Russet as well!
Ingredients
- 1 ½ pounds Yukon Gold potatoes
- 1 medium sweet onion thinly sliced
- 3 cloves garlic thinly sliced
- 2 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil
- ½ cup low-sodium chicken broth
- 4 tablespoons unsalted butter
- Fresh chopped parsley for garnish optional
How to Make Smothered Potatoes
Step 1: Peel the potatoes and slice them into thin rounds, about 1/8 inch thick. In a large bowl, toss the potato slices with the onion, garlic, flour, salt and pepper until they’re well coated.
Step 2: Heat a heavy-bottomed skillet over medium heat. Add the vegetable oil. Once it’s shimmering, add the potato mixture spreading it into an even layer.
Step 3: Every few minutes, give the potatoes a gentle flip. Make sure to scrape up any browned bits from the bottom of the pan, it should take about 15 minutes (until golden-brown).
Step 4: Pour the chicken broth over the potatoes and add pieces of unsalted butter on the surface. Cover with a lid to trap the steam and cook until the potatoes are fork-tender. It should take about 8-10 minutes.
Step 5: Remove the lid and continue to cook until most of the liquid has been absorbed, around 5 minutes (don’t forget to stir).
Step 6: Garnish and Serve: Serve hot. You can sprinkle the chopped parsley.
FAQs & Tips
Smothered Potatoes are best served right after you make them, and it’s such a fast side dish that you should be able to make them on the stovetop while your main dish is in the oven. However, if you need to prep ahead, slice the onion ahead and refrigerate for up to 24 hours. You can also slice the potatoes a few hours ahead, but you must store them in water or else they will become discolored. Any leftovers can be placed in an airtight container and refrigerated for up to 3-4 days. Freezing is not recommended for Smothered Potatoes.
No! That’s the beauty part. If you slice them thinly enough, the browning in Step 3 and the steaming in Step 4 are enough cook time. No need to boil or microwave the potatoes before they hit the skillet.
The high smoke point of vegetable oil makes it perfect for frying – if you use butter instead, you will have a burned mess. Butter burns at a lower temperature, so stick with vegetable or canola oil for Step 3 where you are browning and frying.
The secret ingredient in these buttery potatoes is NOT butter, since that’s all over the name! It’s the chicken broth added in Step 4. The broth, with its rich flavor, makes a much better “bath” than water for the potatoes to steam (read: finish cooking) in this step. If you want to make this a truly vegetarian dish, feel free to substitute vegetable broth for equally great results.
With all of the oil, butter, and broth, it seems like it might be easy for the potatoes to cook up into a soggy mess. However, the final step where you cook them uncovered is super important in cooking down some of that accumulated liquid and achieving a crisp yet tender bite to the potatoes. Don’t rush this last step! If your potatoes are starting to stick, just gently stir them a little more often.
Serving Suggestions
Smothered Potatoes make for a perfect side dish for hearty dishes like meatloaf or Swedish Meatballs. Or they also pair well with Baked Bree’s Salisbury Steak (with Mushroom Gravy!) or our Bacon-Wrapped Chicken. Really, the possibilities are endless: even breakfast is better with Smothered Potatoes next to your omelet or eggs and bacon! It’s a quick and easy side to many dishes.
Smothered Potatoes
Ingredients
- 1 ½ pounds Yukon Gold potatoes
- 1 medium sweet onion thinly sliced
- 3 cloves garlic thinly sliced
- 2 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil
- ½ cup low-sodium chicken broth
- 4 tablespoons unsalted butter
- Fresh chopped parsley for garnish optional
Instructions
- Peel the potatoes and slice them into thin rounds, about 1/8 inch thick. In a large bowl, toss the potato slices with the onion, garlic, flour, salt and pepper until they’re well coated.
- Heat a heavy-bottomed skillet over medium heat. Add the vegetable oil. Once it’s shimmering, add the potato mixture spreading it into an even layer.
- Every few minutes, give the potatoes a gentle flip. Make sure to scrape up any browned bits from the bottom of the pan, it should take about 15 minutes (until golden-brown).
- Pour the chicken broth over the potatoes and add pieces of unsalted butter on the surface. Cover with a lid to trap the steam and cook until the potatoes are fork-tender. It should take about 8-10 minutes.
- Remove the lid and continue to cook until most of the liquid has been absorbed, around 5 minutes (don’t forget to stir).
- Garnish and Serve: Serve hot. You can sprinkle the chopped parsley.
Nutrition
