Smothered potatoes are a delicious and comforting dish that typically consists of thinly sliced potatoes cooked with seasonings until they become tender and flavorful. Our version includes the addition of sautéing thinly sliced onions and garlic in butter first and then simmering everything in chicken broth and cream until tender.
While it is challenging to trace the exact origin of this dish, it is likely that variations of smothered potatoes have been enjoyed by different cultures around the world for centuries.
The concept however of smothering ingredients in a sauce is a common cooking technique. It involves simmering or slow-cooking ingredients in a liquid, allowing them to absorb flavors and develop a rich flavor. Smothering not only tenderizes the potatoes but also enhances the taste and texture.
How to Make Smothered Potatoes with Sliced Onions and Garlic
- To make smothered potatoes, a base of sliced onions and minced garlic is sautéed in butter or oil until they become translucent and develop a sweet, caramelized flavor. This foundation adds depth and richness to the dish.
- Then, the sliced potatoes are added to the pan, allowing them to soak up the flavors of the onions and garlic.
- Once the potatoes have been added, chicken broth along with heavy cream is poured over them, partially submerging the potatoes. The skillet is then covered, allowing the potatoes to simmer gently over medium-low heat. During this time, the potatoes absorb the flavors from the broth, onions, and garlic, becoming tender and luscious.
How to Customize Your Potatoes:
One of the great things about smothered potatoes is their versatility. While the basic recipe provides a fantastic foundation, there is ample room for customization.
Additions such as herbs like thyme or rosemary can enhance the aroma, while ingredients like bacon, mushrooms, or cheese can introduce additional layers of flavor and texture. I think a small handful of a smoke cheese or Parmesan would be wonderful.
- Grilled Meats: Smothered potatoes make an excellent summer side dish to complement grilled steak or chicken.
- Grilled or Roasted Vegetables: Add a vibrant touch to your meal by serving smothered potatoes with a side of grilled vegetables.
- Meatloaf: During cooler months, there’s nothing more comforting than creamy potatoes and meatloaf.
Should I soak my cut potatoes before baking?
Soaking potatoes before making smothered potatoes is not necessary but can be beneficial depending on how you like your potatoes. Soaking potatoes in water for 30 minutes to an hour can help remove some of the excess starch, resulting in potatoes that are less likely to stick together and have a crispier texture when cooked.
However, soaking potatoes can also remove some moisture from the surface, which may affect the overall moisture level in your smothered potatoes. If you prefer a creamier and more moist dish, you may choose to skip soaking.
Ultimately, whether to soak the potatoes or not depends on your personal preference for texture and desired outcome. It’s worth experimenting with both methods to see which approach yields the results you prefer.
What type of potato should I use?
For smothered potatoes, the type of potato you choose can impact the texture and flavor of the dish. Here are some common types of potatoes that work well for smothered potatoes:
- Russet Potatoes: Russet potatoes are starchy potatoes with a fluffy texture when cooked. They are often used for mashed potatoes, but they can also work well for smothered potatoes. They tend to absorb flavors well and break down slightly, creating a creamy texture.
- Yukon Gold Potatoes: Yukon Gold potatoes have a slightly waxy texture and a buttery flavor. They hold their shape better when cooked, making them a good option if you prefer firmer, intact potatoes in your smothered dish.
- Red Potatoes: Red potatoes have a smooth, thin skin and a slightly waxy texture. They hold their shape well after cooking, making them suitable if you prefer firmer and less mushy potatoes in your smothered dish.
- Don’t overcook the potatoes, as they can become mushy and lose their texture. Check them frequently and remove them from the heat once they’re tender.
- If the sauce is too thick, you can thin it out with a little more chicken broth.
- For extra flavor, you can add chopped herbs like parsley or chives to the finished dish.
- Store any leftovers in the fridge, in an airtight container, for up to four days.
- These are best when freshly made. But, if you have some leftovers, you can reheat them in the microwave or a pot over the stove. In both cases, adding a little bit of liquid like broth or milk, will help for moisten you potatoes and refresh them.
SMOTHERED POTATOES WITH SLICED ONIONS AND GARLIC RECIPE
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- 2 lb. Yukon Gold Potatoes (4 large potatoes)
- 3 Tbsp. Unsalted Butter
- 1 Yellow onion, chopped into half and thinly sliced
- 2 Garlic cloves, minced
- 1 teaspoon Sea salt
- 1 teaspoon Paprika
- ½ teaspoon Black pepper
- ⅓ Cup Chicken broth
- ¼ Cup Heavy cream
- 1 Tbsp. Fresh chopped parsley
- Peel the potatoes outer skin using a vegetable peeler or paring knife. Chop the potatoes into ⅙ inches-thick slices using the same paring knife or a mandolin.
- Peel the outer skin from the onion. Slice it in half and then thinly slice into into half moons.
- Add the butter to a large skillet. Heat the skillet over the stove on medium/low heat.
- Add the onions to the melted butter. Cook over a low heat until the onions become translucent. Add the garlic and stir for another minute.
- Add the sliced potatoes and give them a good stir to soak up all the butter and the flavor of the onions and garlic.
- Add the spices.
- Cook the potatoes for 10-12 minutes or until they get brownish. Flip them occasionally, and scrap the bottom so they don’t get burned.
- Once the potatoes are golden on top and bottom, pour the chicken broth and heavy cream into the skillet ensuring the potatoes are partially submerged. Season with a little more salt and pepper if desired.
- Stir to combine and cover the skillet with a lid and simmer until potatoes are tender and cooked through, about 10-12 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: side dish
- Serving Size: 1 servings
- Calories: 185
- Sugar: 1.9 gr
- Sodium: depends on broth/butter used
- Fat: 11.8 gr
- Saturated Fat: 7.3 gr
- Carbohydrates: 19 gr
- Fiber: 2.1 gr
- Protein: 2.9 gr
- Cholesterol: 33 mg