|Sliced potatoes are tossed with onion in seasoned flour, then fried in a bit of hot oil, covered and smothered with milk for a slow simmer. Simple, delicious comfort food.|
Smothered Stewed PotatoesThis is one of my favorite potato side dishes, though I've also been known to make a pot just because I wanted some too!
It's very simple, classic country cooking - nothing particularly extraordinary about it or anything, but potatoes prepared this way are just so delicious and comforting. Simply sliced thin, then tossed with a tiny mixture of flour, salt and pepper, first cooked in a bit of hot oil and then covered in milk to low simmer until smothered down and tender. They are as at home as a side dish with that nice Sunday pot roast, as they are with your everyday chicken, or if you're like me, as a meal all on their own.
Here's how to make them. Seriously easy y'all.
First you toss the potatoes with just a bit of flour - only a teaspoon - and 1/2 cup of onion, salt and pepper; set aside for about 10 minutes. Forgot that picture. Melt 1/4 cup of fat in the bottom of a lidded pot.
I use my 6 quart cast iron, enameled Dutch oven - which by the way is a nice Better Homes & Garden product purchased at a very reasonable price from Walmart. It is probably the most used pot in my kitchen & has held up beautifully, meaning you do not have to spend a fortune on a fancy French enameled pot y'all. Just sayin'...
You can use canola or vegetable oil, butter, bacon fat or any combination.
Add the potato mixture to the hot oil and cook until heated through, stirring to coat.
Add the milk.
Bring mixture to a boil, stir, reduce to a simmer, cover and cook, stirring occasionally about 15 minutes, or until potatoes are tender.
Remove cover, taste, adjust salt and pepper, and continue cooking on simmer, uncovered, until the potatoes and gravy reach desired consistency. Serve immediately.
A great variation to this side dish is to brown chopped andouille or smoked sausage in the oil before adding in the potatoes. You can also add in some green bell pepper if you like. Add the milk and proceed as above.
You may remember a similar potato recipe we had here back in March as a featured reader post. Nell's version is layered in with smoked sausage and onion, undisturbed as they simmer in broth, another delicious version of smothered potatoes. Why not try them both!
Recipe: Smothered Stewed Potatoes© From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 30 min | Yield: About 4 to 6 servings
- 2 pounds of russet potatoes, peeled and sliced 1/4-inch thick
- 1/2 cup of chopped onion
- 1 teaspoon of all purpose flour
- Kosher salt and freshly cracked black pepper
- 1/4 cup of bacon fat, canola oil, butter, or any combo
- 1 cup of milk, water, chicken stock, or any combo
Toss the potatoes with the onion, flour and salt and pepper; set aside for about 10 minutes.
Meanwhile heat the fat in a Dutch oven or other heavy lidded pot. Add the potato mixture to the hot oil and cook until heated through, stirring to coat. Add the milk and bring to a boil, stir, reduce to a simmer, cover and cook, stirring occasionally about 15 minutes, or until potatoes are tender. Remove cover, taste, adjust salt and pepper, and continue cooking on simmer, uncovered, until the potatoes and gravy reach desired consistency. Serve immediately.
Variation: Brown chopped andouille or smoked sausage and chopped green bell pepper in the oil before adding the potatoes. Add the milk and proceed as above.
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