Smothered Potatoes and Onions

This Easy Smothered Potatoes and Onions recipe is an old-fashioned dish with green peppers and homemade gravy. This Southern, pan-fried staple can be served for breakfast or dinner.

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What Does “Smothered” Mean?

Smothering is a technique used in Southern cuisine and usually within Louisiana Creole and Cajun dishes. It involves searing and/or browning meat, vegetables, or seafood in a pan, deglazing the pan with broth or stock, and then using the flavors from the pan to make gravy to “smother” the meal.

Smothered potatoes are cooked and covered in a rich gravy, typically made with ingredients such as onions, garlic, and beef or chicken broth. It’s usually served as a side dish and is known for its hearty, comforting flavor.

Popular dishes include Smothered Steak, Smothered Chicken Wings, Smothered Pork Chops, Smothered Chicken, Smothered Turkey Wings, Smothered Turkey Necks, smothered okra, and corn.

What Type of Potatoes to Use

Russet, Yukon gold, or red potatoes will work best. Russet potatoes are best for crisping, Yukon gold is medium-starch and results in super creamy potatoes.

The type of potato used can affect the texture of the dish, so choose a potato that will hold its shape when cooked and has a texture that you enjoy.

Do You Have to Peel the Potatoes

Peeling the potatoes is a matter of preference. You decide. Russet potato skins have lots of nutrients and contain B vitamins, vitamin C, iron, calcium, potassium, and other nutrients. Potato skin also provides lots of fiber, about 2 grams per ounce. You will get more fiber from the potato by eating the skin.

How to Make Smothered Potatoes and Onions

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Heat a skillet on medium-high heat. Add olive oil, sliced potatoes, onions, green peppers, and spices to the pan.
2. Saute until the onions are fragrant. Remove the potatoes, onions, and peppers from the pan and set aside.
3. Add butter and olive oil to the skillet.
4. When melted, add in flour.
5. Add whipping cream, broth, and garlic powder to the pan.
6. Add the potatoes, onions, and peppers back to the skillet with the gravy.
7. Cover and simmer.

What Type of Pan to Use

I love to use a 12-inch cast iron skillet. It’s also what I was taught to use growing up and making this recipe. Cast iron will cook the potatoes at an even and consistent temperature. You can use any pan that retains heat well and is good for crisping.

Homemade Gravy

The key ingredients for the gravy are butter, olive oil, flour, broth, heavy cream, garlic powder, salt, and pepper to taste.

Making gravy always starts with oil (typically butter or olive oil or vegetable oil) and flour. Combine the two until you get a thick paste. From there, you slowly introduce liquid. Start with the broth, while stirring continuously. Then add the heavy cream and spices. Continue to stir until thick.

How to Substitute Heavy Cream

You can use any milk in the recipe, keep in mind the flavor of the milk you use will be present in the flavor of the gravy. Heavy whipping cream is recommended because it’s great at thickening. If you use milk with less fat or something like almond milk, your gravy won’t be as thick.

You can also omit the cream. It’s added for flavor.

Additional Options for Spices and Seasoning

• Homemade Ranch Seasoning
• New Orleans Cajun Rub
• Homemade BBQ Seasoning

Texture

Smothered recipes typically don’t have a crunch. The gravy softens and penetrates the dish. It’s meant to be comforting.

How to Store Leftovers

Leftovers will last tightly covered and sealed in the fridge for 3-4 days.

Freezer Tips

You can freeze the cooked potatoes tightly covered and sealed for up to 3 months. Defrost overnight in the fridge.

How to Reheat

Reheat the dish on the stove in a pan with a little oil or in the air fryer or oven at 350 degrees until warm. You can use the microwave if you wish.

Pair With These Main Dish Recipes

Pan Seared Shrimp
Grilled King Crab Legs
Tender Juicy Oxtail
Pork Neck Bones
Eye of Round Roast Beef
Bone in or Boneless Prime Rib
Cajun Dirty Rice

More Side Dish Recipes

Steakhouse Creamed Spinach
Mashed Sweet Potatoes
Candied Carrots
Roasted Brussels Sprouts
Southern Green Beans with Bacon
Stovetop Candied Sweet Potatoes