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 Potatoes
This 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.
As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step by step pictures below.
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 is probably the most used pot in my kitchen & has held up beautifully. You can use canola or vegetable oil, butter, bacon fat or any combination.
As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step by step pictures below.
