Southern-Style Smothered Potatoes
Southern-style smothered potatoes are a comforting, rich, and creamy dish. They are slow-cooked with onions, garlic, and seasonings until melt-in-your-mouth tender, making them the perfect side for any meal.
Ingredients
- 2 tablespoons olive oil regular, not extra virgin
- 4 medium potatoes peeled and sliced into ⅛-inch rounds (Yukon Gold or Russet recommended)
- 1 medium yellow onion sliced into thin half-moons
- 1/4 cup water or stock for added flavor
- 2 cloves garlic minced or crushed
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 teaspoon flour or cornstarch optional, for thickening
- 1 teaspoon apple cider vinegar or lemon juice for a bright finish
- 1 tablespoon butter for a smooth, velvety finish
Instructions
- Heat the oil in a large skillet over medium heat.
- Add the sliced potatoes and onions, arranging them evenly in the pan. Cover with a lid and let cook undisturbed for about 8 minutes, flipping occasionally.
- Pour in the water or stock, then add salt, black pepper, smoked paprika, and thyme. Cover and allow the potatoes to steam and soften.
- For a thicker sauce, sprinkle in flour or cornstarch before adding liquid. Stir well to coat the potatoes.
- Once the potatoes are nearly tender, stir in the garlic and apple cider vinegar (or lemon juice). Remove the lid and continue cooking, allowing excess liquid to evaporate.
- Just before serving, stir in the butter until melted for a smooth, rich texture.
- Serve hot and enjoy!
Notes
For extra flavor, use chicken or vegetable stock instead of water. You can also add sliced smoked sausage for a heartier dish.