My smothered potatoes come out tender, golden-brown, and packed with flavor from sautéed onions, bell peppers, and bold Cajun seasonings! I use pantry ingredients and my cast-iron skillet to create the best skillet potatoes ever.
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My Old-Fashioned Smothered Potatoes Recipe
I love potatoes in all shapes and sizes, but smothered potatoes are for sure in my top 3! I mean, is there anything better than fluffy, tender spuds, cooked up crisp in cast-iron, paired with a handful of flavorful extras? Not much in my book!
I first tried smothered potatoes when I went to New Orleans, Louisiana, for a work retreat. I was intrigued because I always love potatoes as crispy as possible, so it was a change for me, but it was a great change.
The potatoes were the perfect texture of crispy and soft, yet still fluffy on the inside, while the seasonings, especially the Cajun seasoning, brought out so much flavor.
I just knew I had to go home and make my own recipe so I could eat them all the time.
I remember when my husband Ben caught me making them on the stove for the first time. I tossed the chicken broth in with the potatoes, and he thought I forgot how to cook. Spoiler: I didn’t.
I ended up serving the smothered potatoes and onions with an egg on top for a little more protein and my husband immediately changed his tune on his first bite. He couldn’t stop raving about them.
The funny part is I still had to test the recipe a few more times to truly mimic those southern potatoes I had, so the recipe is even tastier than that first time he loved it even then.
And, if you love potato recipes, try my recipes for easy potato soup, sweet potato casserole, an air fryer baked potato, mashed potatoes, and loaded fries.
Smothered Potatoes and Onions Ingredients
- Russet potatoes РThis is my favorite potato to use for this recipe as they hold up well when saut̩ed and smothered. Yukon Golds would be creamier, and red potatoes are just as sturdy as Russets.
- Onion – Adds sweetness and enhances the overall flavor when caramelized. I like red onion, but sweet or white can also be used.
- Red bell pepper – For even more subtle sweetness and a bit of texture. Yellow, orange, or green bell peppers or poblanos are the best substitutes.
- Vegetable oil – I use vegetable oil, but another oil like olive oil will work too. And, when I want to make these really indulgent, I use bacon grease.
- Cajun seasoning – Brings warmth and complexity to the dish. Creole seasoning or a mix of paprika, garlic, and onion powder, and cayenne works in a pinch.
- Smoked paprika – I love a dash of smokiness! Regular paprika is less smoky, and chili powder would add some heat (which I also love!).
- Onion and garlic powder – Both add savory depth and highlight the Cajun seasoning.Â
- Salt and black pepper – Essential for bringing out the natural flavors of the potatoes and brightening up the seasonings.
- Chicken broth – Gives the potatoes that perfect in between texture of soft and crispy. Beef or veggie broth will work too. I find water works in a pinch, but takes away some flavor.
- Fresh parsley – As a colorful garnish. Green onions or chives also work!
How to Make Smothered Potatoes
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Peel and dice the potatoes, then soak them in cold water for about 5 minutes to remove the excess starch. Drain and pat them dry for the crispiest texture.
STEP TWO: Heat the oil in a cast-iron skillet over medium-high heat. Introduce the potatoes and cook for 5 minutes until they begin to brown.
STEP THREE: Add the diced onions and bell peppers to the skillet and cook uncovered for 10-15 minutes. Stir only every 5 minutes or so to allow them to brown.
STEP FOUR: Pour the broth into the pan and sprinkle the potatoes with all of the seasonings. Stir to coat, cover, and reduce the heat. Cook the potatoes for 5-6 minutes or until they’re fork-tender.
Tips for the Best Southern-Style Potatoes
- Make sure the potatoes are completely dry! Any excess moisture will cause them to steam in the pan instead of brown.
- I can’t say enough good things about using cast-iron for smothered potatoes. It retains and distributes heat evenly, perfect for getting that crispy, golden-brown finish.
- Resist the urge to stir! Letting the spuds sit as they cook helps develop the golden crust I keep mentioning. I only touch them 2-3 times (if that) during the cooking process.
- Don’t be afraid to adjust the heat as needed. Lower it if the potatoes are browning too quickly, or increase it if they aren’t crisping.
- When I’m short on time, I par-cook the potatoes in the microwave for about 3 minutes first to speed up the cooking time.
Smothered Potatoes Recipe Variations and Substitutions
- When I’m craving an extra crispy texture, I pop the potatoes in my air fryer at 400 degrees F for 3-5 minutes after the smothering step.
- Easily make this vegetarian-friendly and use vegetable broth instead of chicken broth.
- Add some cheese. This just may be the top variation in my house! My kids love when I sprinkle shredded cheddar on top in the last few minutes of cooking — it creates a melty, cheesy mess in the best way.
- Cook up some bacon before and use the same skillet to cook the spuds in the grease. Then, chop the cooked bacon and sprinkle it on top before serving.
- Swap the bell pepper for a jalapeno pepper for extra heat. This is another one of my faves!
What to Serve with These Flavorful Potatoes
Smothered potatoes and onions pair with so many delicious mains! I like to keep the southern theme going and often serve them with pulled pork in the crock pot, baked chicken legs, or top round steak, and a green vegetable to round everything out.Â
Smothered Potatoes FAQs
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 1 month. I like to reheat it right back on the stovetop over medium heat with a splash of broth, or in my air fryer at 375 degrees F for 5-7 minutes. If I’m reheating them from frozen, I thaw them in the fridge overnight.
More Easy Recipes
- Instant pot mac and cheese
- Air fryer okra
- Chicken fried chicken recipe
- Air fryer carrots
- Air fryer fried chicken
- Blackened mahi mahi
Easy Smothered Potatoes
Ingredients
- 4 medium russet potatoes peeled and cut into ½-inch cubes
- 1 large onion diced
- 1 large red bell pepper diced
- 3-4 tablespoons vegetable oil
- 1 teaspoon Cajun seasoning
- ½ teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼–½ teaspoon salt optional
- ¼ cup chicken broth
Instructions
- Peel and dice the potatoes. Soak them in cold water in a large bowl for 5 minutes to remove the starch. Drain them and pat them dry (this ensures a crispier texture).
- Heat the oil in a cast iron skillet over medium-high heat. Add the potatoes only and cook for 5 minutes until they begin to brown.
- Add the diced onions and bell peppers to the skillet with the potatoes. Cook them uncovered for 10-15 minutes, stirring only every 5 minutes to allow proper browning.
- Pour in the broth. Sprinkle the potatoes with all seasonings (Cajun, paprika, garlic powder, onion powder, black pepper, and salt if using). Stir all the ingredients to coat, cover, and then reduce the heat. Cook the potatoes for about 5-6 minutes until they are fork-tender.
Notes
- Make sure the potatoes are completely dry! Any excess moisture will cause them to steam in the pan instead of brown.Â
- I can’t say enough good things about using cast-iron for smothered potatoes. It retains and distributes heat evenly, perfect for getting that crispy, golden-brown finish.
- Resist the urge to stir! Let the potatoes sit as they cook to develop a golden crust.
- When short on time, par-cook the potatoes in the microwave for about 3 minutes first to speed up the cooking time.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 1 month.
- Reheat leftovers on the stovetop over medium with a splash of broth best, or in the air fryer at 375 degrees F for 5-7 minutes. If reheating from frozen, thaw in the fridge overnight.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
