Best 10 Smothered Potatoes Recipes

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Smothered potatoes, a Southern comfort food staple, are tender, flavorful, and incredibly easy to make. Whether you prefer them with a crispy, golden crust or a rich, creamy sauce, there is a smothered potato recipe out there for everyone. With just a few simple ingredients and not much time, you can have a delicious and hearty side dish that will steal the show at any meal. So gather your ingredients, fire up your stove, and get ready to experience the ultimate smothered potato sensation.

Let's cook with our recipes!

SMOTHERED POTATOES



Smothered Potatoes image

I usually make these with salmon patties and biscuits. You can use it with almost anything.

Provided by MSUNA

Categories     Side Dish     Potato Side Dish Recipes

Time 40m

Yield 6

Number Of Ingredients 6

5 red potatoes, peeled and cubed
salt and pepper to taste
¾ cup all-purpose flour for coating
½ small onion, diced
2 tablespoons vegetable oil
3 tablespoons water

Steps:

  • Season potatoes with salt and pepper to taste. Place flour in a shallow dish or bowl; coat potatoes with flour. Add onion to potato/flour mixture and set aside.
  • Heat oil in a medium skillet over medium-high heat. When oil is hot add potato/onion mixture and cook until golden brown, stirring occasionally to prevent burning.
  • When mixture has browned, reduce heat to low, add water and cover skillet. Simmer for 20 minutes, or until tender.

Nutrition Facts : Calories 227.5 calories, Carbohydrate 40.7 g, Fat 4.9 g, Fiber 3.1 g, Protein 5 g, SaturatedFat 0.8 g, Sodium 12.2 mg, Sugar 2.5 g

KIELBASA WITH SMOTHERED CABBAGE AND MASHED POTATOES



Kielbasa with Smothered Cabbage and Mashed Potatoes image

Categories     Potato     Quick & Easy     Sausage     Cabbage     Simmer     Gourmet

Yield Serves 2

Number Of Ingredients 7

1 tablespoon vegetable oil
3/4 pound smoked kielbasa (Polish sausage), cut into 1-inch pieces
4 cups chopped cabbage
1 onion, sliced thin
3/4 pound yellow-fleshed or russet (baking) potatoes
1/4 cup milk
1 tablespoon unsalted butter, cut into bits

Steps:

  • In a large heavy skillet heat the oil over moderate heat until it is hot but not smoking and in it brown the kielbasa. Add the cabbage and the onion and cook the mixture, stirring occasionally, until the cabbage is browned. Add 1 1/2 cups water and simmer the mixture, covered partially, for 15 to 20 minutes, or until the cabbage is tender.
  • While the mixture is simmering, in a steamer set over boiling water steam the potatoes, peeled and cut into 3/4-inch pieces, covered, for 12 minutes, or until they are very tender, transfer them to a bowl, and mash them with a potato masher. Add the milk, scalded, 3 tablespoons hot water, the butter, and salt and pepper to taste and stir the potato mixture until the butter is melted. Serve the kielbasa mixture on the mashed potatoes.

SMOTHERED POTATOES AND SAUSAGE



Smothered Potatoes and Sausage image

I first tasted this dish at a little local restaurant in Lafayette, Louisiana, my hometown. I live in Texas and where I live, all we have are chain restaurants. I was mentioning this dish to someone, and she shared this easy recipe with me. When cooking Cajun/Creole food, rarely is there an exact recipe; things are seasoned to...

Provided by Alana Ansley

Categories     Pork

Time 1h45m

Number Of Ingredients 4

2 pkg sausage (i use eckrich skinless)
6 potatoes (i use 1/2 bag yukon gold)
1/2 onion, chopped
seasoning to taste

Steps:

  • 1. Slice the sausage into 1/2-1 inch pieces and chop your onion. I use frozen, chopped onion. Peel potatoes and cut them into uniform cubes, about 1-2 inches square.
  • 2. Heat 3 tbsp oil in a large skillet or Dutch oven, and add the sausage and onion. Cook over medium to medium-high heat until onions are translucent and sausage begins to brown. Add a tablespoon or two of water if sausage starts to stick.
  • 3. Add potatoes to the pot along with the sausage and onions. Fill the pot with about 2 inches of water and add seasoning of your preference. Since I am from south Louisiana, I like spicy food. I use onion powder, garlic powder, and Tony Chachere's (Cajun seasoning). I sometimes add chicken bouillon powder to the water, as well.
  • 4. Cover and cook over medium heat, stirring occasionally, until potatoes absorb the water, about 60-90 minutes. If the water cooks out before the potatoes are very soft, add more. You don't want the potatoes to get crusty.
  • 5. Your dish is done when the water is all absorbed by the potatoes, and the potatoes are extremely soft.

SMOTHERED POTATOES



Smothered Potatoes image

Make and share this Smothered Potatoes recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 lb bacon
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
1/2 cup celery, chopped
8 medium red potatoes, skinned, cut into large cubes
1/2 lb processed cheese, like Velveeta
garlic powder, to taste
salt
pepper
parmesan cheese

Steps:

  • In large heavy pot fry bacon until slightly crisp; remove, drain and crumble.
  • Drain all but 2 tablespoons bacon drippings from pot.
  • Add onions, red and green bell peppers, celery and potatoes.
  • Cook on medium heat, covered, stirring occasionally without mashing until potatoes are tender; turn off fire.
  • Sprinkle over with garlic powder, salt and pepper.
  • Add processed cheese and reserved crumbled bacon, stirring gently to coat.
  • Sprinkle with Parmesan cheese.

CAJUN SMOTHERED POTATOES



Cajun Smothered Potatoes image

Make and share this Cajun Smothered Potatoes recipe from Food.com.

Provided by CajunCooking

Categories     Potato

Yield 4 serving(s)

Number Of Ingredients 10

1 lb irish potato, cubed
1/2 lb bacon, cut Into pieces
1/2 lb tasso, cut Into pieces
1/2 lb pork sausage, hot, cut into pieces
1 small yellow onion, sliced small
1 bunch green onion top, chopped
to taste garlic powder
to taste salt
to taste pepper, red and black
to taste parsley flakes

Steps:

  • Mix sausage, bacon, Tasso, potatoes in cooking pot. Season mixture with seasoning listed above.
  • Add water to potatoes. Do not cover potatoes completely with water!
  • Cook over medium to high heat, stir-ring occasionally to keep from sticking until potatoes are tender.
  • Serve hot.

SMOTHERED POTATOES



Smothered Potatoes image

My mom made this dish which helped stretch our meals, and was a good filler for the men folks. There will probably be a fight over who can get the most crispiest potatoes!

Provided by Justmez2

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

7 -8 potatoes
3 tablespoons oil
12 -14 slices medium cheddar
salt
pepper

Steps:

  • Peel and slice potatoes to a quarter inch thin.
  • Place in large dish with and inch of water above potatoes.
  • Microwave for 10 minutes, checking after 5.
  • Heat oil in a non-stick skillet, which will allow better browning on medium-high.
  • Dry off potato slices, add to pan, turning over gently and letting them brown and get crispy.
  • After most are brown, turn heat down to low-medium, cover with lid and steam 5-10 minutes checking and continuing to turn.
  • Slice 12-14 slices of Medium Cheddar Cheese are what ever you prefer and place on top of potatoes, turn heat down to low add salt and pepper.

ROSEMARY ROAST CHICKEN WITH SMOTHERED POTATOES



Rosemary Roast Chicken With Smothered Potatoes image

The reason the potatoes are called smothered here is because they are roasted under the flattened chicken, where they absorb all its juices. Prep time assumes the chicken is already butterflied. This is easy and delicious hot, tepid or cold. From "The Supper Book", Marion Cunningham.

Provided by Elisabetta47

Categories     One Dish Meal

Time 55m

Yield 1 chicken, 4 serving(s)

Number Of Ingredients 8

3 tablespoons extra virgin olive oil
3 lbs chicken, butterflied
salt and pepper, to taste
3 medium red onions, cut into quarters
8 new potatoes, cut in half
1 tablespoon rosemary, fresh, chopped
2 garlic cloves, minced
rosemary, branches

Steps:

  • Preheat oven to 425°F.
  • Brush a 9x13" baking dish with 1 T olive oil.
  • Butterfly the chicken (or buy it already done to save time).
  • Salt and pepper the onions and potatoes.
  • Place potatoes in center of baking dish.
  • Sprinkle with chopped rosemary and garlic.
  • Flatten chicken out over the potatoes and surround with onion quarters.
  • Drizzle remaining olive oil over chicken and salt and pepper generously.
  • Put chicken in oven and roast for 45 to 50 minute until skin is browned.
  • Pour off all the liquid and garnish with fresh rosemary branches.
  • Serve hot or cold.

CHORIZO SMOTHERED POTATOES #5FIX



Chorizo Smothered Potatoes #5FIX image

5-Ingredient Fix Contest Entry. This is an easy recipe and only requires 5 ingredients. This can be served with dinner as a side or for breakfast with dishes such as juevos rancheros or bacon. This dish is not only easy but very quick.

Provided by Chef Jaylin Hawkins

Categories     Potato

Time 20m

Yield 4-5 serving(s)

Number Of Ingredients 5

1 (20 ounce) bag Simply Potatoes® Shredded Hash Browns
1/2 diced green pepper
1 (16 ounce) package chorizo sausage
1/4 diced onion
1/2 cup monterey jack and cheddar cheese blend

Steps:

  • In a large saute pan cook chorizo on medium heat for 5 minutes and add diced peppers and onions until translucent. Add hash browns and cook for 15 minutes on medium heat while turning occasionally to keep from sticking. Once potatoes have browned add cheese and cover with a lid. Remove from heat and let cheese melt.

SLOW COOKER SMOTHERED CUBE STEAK AND POTATOES RECIPE - (4.4/5)



Slow Cooker Smothered Cube Steak and Potatoes Recipe - (4.4/5) image

Provided by mikeimmell

Number Of Ingredients 14

You will need a 5 quart slow cooker crock pot
4 - 8 oz cube steaks ( approximately 2 lbs)
garlic salt
fresh ground black pepper to taste
1 cup of all purpose flour seasoned with 1 tbsp of montreal steak seasoning or you can simply season the flour with 1 tbsp garlic salt and 2 tsp black pepper
olive oil and 2 pats butter
Cooking oil Spray
2 packages of brown gravy mix
2 cups of water
3 or 4 fresh garlic cloves
1/2 of a small onion sliced into thin slices and separated into rings
4 to 6 medium size white russet potatoes, peeled and sliced into 3/4 inch slices
2 dried bay leaves
2 tbsp worcestershire sauce

Steps:

  • Season both sides of the cube steaks with garlic salt and black pepper OR you can season them with the montreal steak seasoning instead. Dredge the steaks in the seasoned all purpose flour. Pour olive oil into your skillet, just enough to coat the bottom of the skillet, and add 2 pats of butter to the skillet. Heat the oil and butter in the skillet being careful not to burn the butter as its heating and then brown the steaks in the skillet on both sides until they are golden brown and crisp, approximately 2 - 3 minutes on each side. Spray the inside liner of your crock pot with the cooking oil spray. Place the 4 browned cube steaks on the bottom of your crock pot. Pour 2 cups of water in a large glass and add the brown gravy mix. Stir with a fork until well blended and there are no lumps showing in the glass and then pour gravy mixture over the steaks. Crush 3 or 4 garlic cloves and then place the whole garlic cloves inside the crockpot. You can peel the garlic if you want or just throw them in as they will be removed and discarded after cooking. Spread the onions on top of the steaks in an even layer and then add the sliced potatoes on top of that. Put the 2 bay leaves in the slow cooker, cover with your lid and then cook on high for 4 hours or on low for 6 - 8 hours. After the steaks have cooked for the required amount of time, taste and re-season if needed and then add the 2 tbsp of worcestershire sauce to the crock pot about 15 minutes before serving.

SMOTHERED POTATOES WITH SMOKED SAUSAGE RECIPE



Smothered Potatoes With Smoked Sausage Recipe image

Provided by ukiahgal67

Number Of Ingredients 14

2 and 1/2 pounds Idaho potatoes, peeled
1 pound heavy smoked sausage, thinly sliced
6 cups chicken stock
1/4 cup bacon fat or vegetable oil
2 cups diced red onions
1 cup diced celery
1/2 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
1/2 cup thinly sliced garlic
1 tbsp minced fresh rosemary leaves
salt and black pepper to taste
granulated garlic to taste
3/4 cup chopped green onions
1/2 cup minced parsley

Steps:

  • 1. Preheat oven to 375F. 2. Dice potatoes into 1 and 1/2-inch cubes and place in cold water to keep from turning brown. Drain potatoes and place in saucepot along with chicken stock. Season lightly using salt, pepper and granulated garlic. Bring potatoes to a rolling boil, reduce to simmer and cook 10-12 minutes. Do not over cook because potatoes will be roasted. Drain potatoes well, reserving 2 cups of the chicken stock. 3. In a 12-inch cast iron skillet or Dutch oven, heat bacon fat over medium-high heat. Add sausage and saute 7-8 minutes or until lightly browned and fat is rendered. Add onions, celery, bell peppers and sliced garlic, blend well and saute 3-5 minutes or until vegetables are wilted. Add potatoes and rosemary and stir to incorporate ingredients. Adjust seasonings with salt, black pepper and granulated garlic. Add 1-1 and 1/2 cups of chicken stock and bring to a boil. 4. Stir once and place into preheated oven 15-20 minutes or until potatoes are golden brown and tender. Add green onions and parsley and cook for an additional 3-5 minutes.

Tips:

  • Choose the right potatoes: Waxy potatoes like Yukon Gold or Red potatoes hold their shape well and won't break down when cooked, making them perfect for smothered potatoes.
  • Don't crowd the pan: When browning the potatoes, make sure to give them enough space so they can cook evenly and get nice and crispy.
  • Use a heavy-bottomed pot or Dutch oven: This will help to evenly distribute the heat and prevent the potatoes from sticking.
  • Cook the potatoes until they are tender: You should be able to easily pierce them with a fork when they are done.
  • Don't overcook the vegetables: You want them to be tender, but still have a little bit of crunch.
  • Use a flavorful broth: The broth you use will add a lot of flavor to the dish, so choose one that you like the taste of.
  • Season to taste: Add salt, pepper, and other seasonings to taste before serving.

Conclusion:

Smothered potatoes are a delicious and versatile dish that can be served as a side dish or main course. They are easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make perfect smothered potatoes every time.

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