These tender southern smothered potatoes are a great side dish to serve for breakfast, lunch, or easy weeknight dinners. These delicious pan-fried potatoes are perfectly seasoned and cooked in a mixture of butter and chicken broth until flavor soaks into every bite!
What are they?
This southern fried potatoes recipe is a twist on my popular southern fried potatoes with a couple of notable differences made to this easy side dish. Both southern classics use simple ingredients and are pan-fried in a large skillet with butter until cooked through and tender. However, these smothered potatoes use creamy Yukon gold potatoes instead of crispy russets. Since waxy potatoes, like Yukons, are firmer and can stand up to cooking better, chicken broth is added to help them cook while adding flavor.
Ingredients and Substitutions
- Yukon gold potatoes - Waxy red potatoes can be substituted. I don't recommend using Russet potatoes for smothered potatoes.
- Yellow onion - A sweet onion is equally good.
- Butter - Vegetable oil (such as olive oil) can also be used, but butter adds more flavor than cooking oil.
- Chicken broth - Vegetable broth or chicken stock can be substituted.
- Table salt
- Ground black pepper
Customize seasonings: This is a basic recipe that is easy for you to jazz up with your favorite fresh herbs and seasonings. Try this with Cajun seasoning, chili powder, onion powder, garlic powder. Otherwise, topping with fresh thyme or green onions is also a great option.
How to make it
The best way to make Southern smothered potatoes is in a large nonstick skillet. I use a 12-inch skillet with a matching lid, but a 10" skillet will also work. You can use a cast iron skillet as well if it is sufficiently seasoned.
Begin this easy recipe by slicing the potatoes into ¼" thick rounds, and chopping your onion. Set your skillet over medium heat on the stovetop and add the butter. Once melted, add the potatoes, onion, chicken broth, salt, and pepper to the frying pan. Toss everything together and cover with a lid. Let the potato mixture cook for 20 minutes, flipping the potatoes occasionally to help them cook evenly.
Note: If your stovetop runs too hot the liquid will evaporate before the potatoes are fork tender. If this happens, just add a little more chicken broth.
After 20 minutes the potatoes should be mostly tender. Remove the lid and cook for an additional 10 minutes to allow the potatoes to develop color. Flip the potatoes as needed to prevent burning.
Leftover smothered potatoes should be stored in an airtight container in your refrigerator and enjoyed within five days. This southern recipe will reheat well in the microwave when you are ready to enjoy them again.
More Easy Potato Recipes
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Southern Smothered Potatoes
- Large nonstick skillet
- 1.5 pounds Yukon gold potatoes sliced into rounds
- ½ yellow onion chopped
- 2 tablespoons butter
- ⅓ cup chicken broth
- 1 teaspoon table salt
- ¼ teaspoon black pepper
- Melt butter in a large nonstick skillet set over medium heat. Then add chopped onions, potato rounds, salt, pepper, and chicken broth.
- Cover skillet with a lid and let cook for 20 minutes, infrequently flipping the potatoes to ensure they cook evenly. If the chicken broth evaporates before the potatoes are tender, another splash or two can be added.
- After 20 minutes, the liquid should be evaporated and the potatoes should be mostly tender. Remove the lid and let the potatoes pan fry for an additional 10 minutes to develop color. Flip as needed to prevent burning.
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