Smothered Potatoes

Why are Smothered Potatoes called Smothered Potatoes? I have no idea. I guess because you cook them with a bit of liquid and covered with a lid, which is kind of like smothering them? We’ll go with that. They’re quite yummy! And new to me, since they differ from home fries aka hasbrowns aka breakfast potatoes.

We’ve enjoyed these for breakfast, lunch, and dinner over the last few weeks as I fine tuned the recipe. I found them to be amazing my Salmon Cakes and Simple Salmon Cakes – the difference being the latter is made with canned salmon and the former made with fresh salmon – and my Turkey Sausage.

Smothered Potatoes Ingredients

Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Smothered Potatoes recipe:

• Baby potatoes: I use a mix of red and gold baby potatoes. You can use just red or just gold potatoes if you like, it doesn’t really matter as long as you’re using one of the two. Russet potatoes are starchier and will break apart more easily – in other words, they’ll work for Smothered Potatoes but the final dish will look a bit messier. I like slicing the potatoes thinly with a knife (a mandoline will work, too) but cutting them into evenly sliced small chunks works fine.
• Yellow onion, bell pepper: A sweet or white onion will work, and any color bell pepper will do. You can omit these if you like. I do sometimes when I’m feeling lazy, or just want simple and plain Smothered Potatoes. Make sure you add onion powder to the seasonings if you omit the onion.
• All-purpose flour, water: Flour for thickening and color, and a bit of texture. Water so they easily steam while covered. You can use chicken broth if you prefer.
• Salted butter, vegetable oil: Butter for color and flavor, and oil to ensure the seasonings stick to the potatoes and nothing burns (butter has a much lower smoke point).
• Seasoned salt, paprika, garlic powder, cracked black pepper: Our Smothered Potatoes flavorings. Swap and switch them out as you see fit. Kosher salt will work instead of seasoned salt if that’s what you’d prefer to use.

How to Make Smothered Potatoes

Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Smothered Potatoes recipe:

• Prepare for Smothered Potatoes. In a large mixing bowl, toss the sliced potatoes with the seasoned salt, garlic powder, paprika, black pepper, and flour. Once all the potatoes are nicely coated, add the vegetable oil. Give everything a good stir again, making sure the oil is distributed. Place a large saute pan with a lid over medium-high heat (but without the lid, we don’t need that yet). Allow it to preheat for 2 minutes, then add in the butter. 
• Saute the Peppers and Onions. Once the butter has melted add the onion and bell pepper. Toss the coat in the butter, then spread them out into a single layer and allow to cook undisturbed for 5 minutes.
• Add the Potatoes. After 5 minutes pour in the potatoes. Fold everything together, ensuring the peppers and onions are evenly distributed throughout the potatoes. Spread them out in a single layer and let fry for 3 minutes, then flip them over, spread them out, and let fry for another 3 minutes. Pour in the water and cover with the lid. Reduce the heat to low and let cook until the water has evaporated/absorbed and the potatoes are tender, which should take about 10 minutes. 
• Finish the Smothered Potatoes. Remove the lid and increase the heat to medium-high. Gently give the potatoes another flip, and spread them back into a single layer. Let them cook until deeply browned and crisped around the edges, turning every 3-4 minutes until you’re happy with them. Serve immediately. Dassit! 

Obligatory Pinterest Graphic –

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