Southern Smothered Potatoes
These one-skillet Southern smothered potatoes bring big comfort with minimal effort. Golden russet potatoes, sweet onions, and peppers are lightly crisped and then “smothered” with broth until tender and buttery — perfect as a side or hearty base for any Southern-style meal.
Equipment
- cast iron skillet
- chef’s knife or mandoline
- Cutting board
- Measuring spoons
- heatproof spatula or wooden spoon
- tight-fitting lid or foil
Ingredients
- 4 large russet potatoes, peeled and sliced into ¼-inch rounds
- 1 medium onion, thinly sliced
- 1 green bell pepper, sliced (optional)
- 3 tbsp bacon grease or vegetable oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 0.5 tsp onion powder
- 0.25 cup water or chicken broth
Instructions
- Peel the russet potatoes and slice into ¼-inch rounds. Slice the onion and bell pepper into thin strips, keeping pieces evenly sized for even cooking.
- Heat a cast-iron skillet over medium heat. Add bacon grease or oil and let it shimmer.
- Add potatoes, onions, and peppers in an even layer. Season with salt, pepper, garlic powder, paprika, and onion powder. Toss gently to coat.
- Cook uncovered for 5–7 minutes without stirring too much. Let the bottom layer brown slightly.
- Flip the potatoes gently. Pour in the water or chicken broth around the edges of the pan.
- Reduce heat to low and cover. Cook for 15–20 minutes, stirring occasionally, until the potatoes are soft and the vegetables have melted into the mixture.
- Remove lid and cook uncovered for a few more minutes to let excess moisture evaporate and develop crisp edges. Adjust seasoning to taste and serve warm.
Notes
Feel free to add breakfast sausage, diced ham, or cheese to turn this side into a main. For a vegan twist, swap the broth with vegetable stock and use olive oil instead of bacon grease. To reheat, use a skillet for the crispiest results.