Description
Cast iron skillet smothered potatoes are the kind of Southern side dish that just feels like downhome comfort. Made with peeled and small cubed buttery Yukon gold potatoes, they cook up with crispy edges but soft centers, seasoned simply yet full of big flavor. It’s an easy, no-fuss recipe that proves the best dishes don’t need much...just a skillet, a few pantry staples, and a little Southern love.
Ingredients
Scale
- 2 Tablespoons Butter - divided
- 1 Tablespoon Bacon Grease
- 1 Small onion - diced
- 1 Medium Bell Pepper - diced
- 2 Pounds Yukon Gold Potatoes - peeled and diced
- 1 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1/4 Teaspoon Paprika
- 1/8 Teaspoon White Pepper
- 1/2 Cup Chicken Broth
Instructions
- In a large cast iron or heavy-bottomed skillet, melt butter or bacon grease over medium heat. Add onions and pepper, and cook for 5 minutes until soft.
- While those are cooking, peel and cube the potatoes.
- Add in the potatoes and seasonings. Cook for 10-15 minutes, stirring occasionally, to get some brown crispy color on them.
- Add in the broth. Turn the heat to medium-low and cover the skillet with a lid. Let potatoes steam/smother for about 25–30 minutes, stirring occasionally so as not to stick to the bottom of the pan, until fork-tender.
- Serve hot and fresh with more salt and pepper if desired.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 183
- Sugar: 2.7 g
- Sodium: 478.7 mg
- Fat: 6.2 g
- Carbohydrates: 29 g
- Fiber: 3.9 g
- Protein: 3.6 g
- Cholesterol: 12.6 mg
