Recipes

Perfect Smothered Potatoes

If you’re searching for a unique side dish for tonight’s supper, this is the meal for you! It just takes 20 minutes to create these smothered potatoes.

You’ll adore the taste of these smothered potatoes, and they’re great with almost everything! Serve them with meatloaf, fried chicken, roasted pork chops, or fish!

Ingredients You’ll Need

  • Yukon Gold potatoes
  • unsalted butter
  • olive oil
  • garlic
  • onion
  • bell pepper
  • Cajun seasoning
  • salt and pepper
  • broth or water (optional)

(Note: Full recipe is at the bottom of the post)

How to Make Smothered Potatoes

  • Wash the potatoes and cut them into 1-inch pieces. Place them in a dish of cold water to keep them from browning.
  • Over medium heat, heat a cast iron or nonstick skillet. Combine the butter, onion, garlic, and bell pepper in a mixing bowl.
  • Cook for 5 minutes, stirring often, until the vegetables are somewhat softened. Place on a platter and put away.
  • Return the pan to medium heat. Swirl in the oil to coat the pan. Drain and add the potatoes to the pan. Cook for 5 minutes, stirring often, until they start to brown.
  • 2 cup water should also be added to the skillet.Return the sautéed vegetables to the pan. Season with salt and pepper and add the Cajun seasoning. If the potatoes are sticking, add 1 teaspoon of oil.
  • Cover the pan and reduce the heat to medium. Cook for 5–7 minutes more, or until the potatoes are fork tender.

Tips and Tricks

  • To ensure that the potatoes cook evenly, chop them into similar-sized pieces.
  • Seasonings such as cayenne pepper, chili powder, Cajun spice, or onion powder may be added for extra taste.
  • This meal may be cooked up to three days ahead of time and refrigerated in an airtight container. Heat the potatoes in a nonstick pan over medium heat for 5 to 7 minutes to warm.

How to Store Smothered Potatoes

Leftover smothered potatoes should be kept in an airtight container in the refrigerator for up to 5 days. Reheat the potatoes in the oven or on the stovetop. You may also keep leftovers in the freezer for up to 6 months in a freezer-safe container. Thaw the potatoes in the fridge overnight before warming on the stovetop or in the oven when ready to use. Visit Perfect Cheese Danish Recipe for more detail.

Variations

  • Smothered Potatoes and Sausage: Make this a one-dish supper by stirring in 1-2 cups crumbled sausage.
  • Smothered Potato Casserole: Place the potatoes in a greased 9-inch square baking dish and bake for 20-25 minutes, or until soft, in a preheated 350F oven. Halfway through the cooking time, stir the potatoes.
  • Smothered Potatoes with Cheese: About 5 minutes before serving, sprinkle the potatoes with two cups of shredded cheese. Select a hard cheese, such as parmesan, cheddar, or monterey jack.

Smothered Potatoes Recipe

If you’re looking for something different to serve as a side for tonight’s dinner, this is the dish for you! These smothered potatoes take just 20 minutes to make.

Print
Pin
Rate

Servings: 6servings

Ingredients 

  • 2 pounds Yukon Gold or comparable potatoes, cut into 1-inch chunks
  • 1tablespoonunsalted butter
  • 2tablespoonsolive oil
  • 3clovesgarlicminced
  • 1medium onionchopped
  • 1bell pepperseeded and chopped
  • 1teaspoonCajun seasoning
  • Salt and pepperto taste
  • cupbrothor water, optional

Instructions 

  • Under running water, thoroughly scrub the potatoes. Cut into 1-inch pieces and immerse in a dish of cold water to avoid browning.
  • Over medium heat, heat a cast iron or nonstick skillet. Combine the butter, onion, garlic, and bell pepper in a mixing bowl.
  • Cook for 5 minutes, stirring often, until the vegetables are somewhat softened. Place on a platter and put away.
  • Return the pan to medium heat. Swirl in the oil to coat the pan. Drain and add the potatoes to the pan. Cook for 5 minutes, stirring often, until they start to brown.
  • 2 cup water should also be added to the skillet.

    Return the sautéed vegetables to the pan. Season with salt and pepper and add the Cajun seasoning. If the potatoes are sticking, add 1 teaspoon of oil.

  • Cover the pan and reduce the heat to medium. Cook for 5–7 minutes more, or until the potatoes are fork tender. Serve right away and enjoy!

FAQs

What is the secret to great mashed potatoes?

First, add the fat. Before adding any liquid, potatoes must be seasoned with fat (preferably butter). This ensures that the potato retains its hard firmness before being softened by all that milk. Yes, while mashing and stirring, taste.

What are the best potatoes for mashed potatoes?

The most common kind, russets, will mash easily and quickly absorb any wonderful additives you use, whether you stick with the traditional butter and cream or experiment with sour cream or even roasted garlic and olive oil.

What is the secret to non gluey mashed potatoes?

Here’s how to go about it: Drizzle 1 tablespoon melted butter over the dish and gently incorporate it into the potatoes for every pound of potatoes in your mash. If the mash is still too gluey for your taste, add another tablespoon of butter. It’s that simple!

Why do restaurant mashed potatoes taste better?

Restaurants prepare the potatoes ahead of time by boiling and mashing simply the potato, then mixing it with boiling cream (or milk, or even broth, or a mixture thereof) just before serving to warm and make it lovely and creamy.

Why do chefs soak potatoes in water?

Soaking potatoes in water aids in the removal of extra starch. Excess starch may prevent potatoes from cooking evenly and leave them with a gummy or sticky feel on the exterior. Cold water is utilized because hot water would activate the starch, making it more difficult to remove from the potatoes.

Why do restaurant baked potatoes taste so good?

In restaurants, baked potatoes always taste better because chefs have mastered the art of producing a potato that is soft, fluffy, and delicious on the inside while staying wonderfully crisp on the surface.

Why do restaurants soak potatoes before frying?

Mr. Nasr claims that the soaking is responsible for the crisp quality of the fries. It takes the starch out of the cells, making them more stiff and less prone to cling together.

Rate this post

Leave a Reply

Your email address will not be published. Required fields are marked *