Smothered Potatoes
Tender smothered potatoes are a classic Southern side dish that belongs on your dinner table! Perfect with a variety of main courses for breakfast, lunch, or dinner, these rich pan-fried potatoes and onions are tossed in flour, salt, and pepper for a perfectly crisp outer shell.
Ingredients
- 3 medium yellow potatoes approximately 170g each, thinly sliced
- 1 medium onion approximately 170g, thinly sliced
- 2 cloves garlic chopped
- Salt to taste
- Pepper to taste
- 2 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- 80 ml 1/3 cup low-sodium chicken broth
Instructions
- In a large bowl, combine the thinly sliced potatoes, onions, and chopped garlic. Season with salt and pepper to taste, tossing well to coat the vegetables thoroughly.
- Sprinkle the flour over the potato mixture, tossing again to ensure that the potatoes and onions are evenly coated.
- Warm a cast-iron skillet over medium-high heat. Add the butter and melt, then add the coated potatoes and onions to the skillet.
- Cook the potatoes for 10 minutes, carefully flipping them over frequently to prevent burning.
- After 10 minutes, pour the chicken broth into the skillet. Cover the skillet with a lid and continue cooking for another 10 minutes, or until the potatoes are tender.
- Serve the Southern smothered potatoes warm, as a delightful side dish or a comforting main course.
