Easy Smothered Potatoes
My smothered potatoes are a comforting Southern-style dish that features golden, crispy spuds full of bold Cajun flavor. Perfect as a side or hearty main, it's all made in one skillet in under 40 minutes.
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.
- 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
Calories: 293kcalCarbohydrates: 46gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 0.3mgSodium: 216mgPotassium: 1078mgFiber: 5gSugar: 5gVitamin A: 1826IUVitamin C: 70mgCalcium: 48mgIron: 2mg
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.
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