Southern Smothered Potatoes Recipe
Prep Time:
20 minutes
Cook Time:
32 minutes
Servings:
6 Servings
Ingredients
  • 5 large Yukon Gold potatoes
  • 2 tablespoons all-purpose flour
  • 1 ¼ teaspoons salt, divided
  • ¾ teaspoon black pepper, divided
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • ½ large yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 ¼ cups chicken broth
  • 2 tablespoons chopped fresh parsley
Directions
  1. Use a mandoline to cut the potatoes into ¼ inch-thick slices.
  2. Toss the potato slices with flour, 1 teaspoon salt, and ½ teaspoon black pepper until evenly coated.
  3. Melt the butter and olive oil in a large cast iron skillet over medium heat.
  4. Add the onion and cook, stirring occasionally, until softened and translucent at the edges, about 6 minutes.
  5. Push the onion to the rim of the skillet and layer in the potato slices. Let them cook undisturbed for 5 minutes.
  6. Stir the potato slices and onions with a spatula and cook for 5 more minutes.
  7. Stir in the garlic and cook until fragrant, for about 30 seconds.
  8. Pour in the broth and cover the skillet. Reduce heat to low and cook for 15 to 20 minutes, until the potatoes are tender.
  9. Top the potatoes with the remaining salt and pepper and sprinkle with parsley before serving.