Smothered Fried Potatoes
A simple and comforting side dish of potatoes and onions slow-fried in a single skillet until perfectly tender. This classic recipe uses minimal ingredients to create a flavorful accompaniment suitable for breakfast, lunch, or dinner.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 411 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 900 gpotato, peeled and sliced into 0.5cm rounds
- 1 pcsyellow onion, thinly sliced
- 100 mlneutral cooking oil
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
Equipment
vegetable peeler · spatula · cutting board · knife · large skillet with lid
The method
Step by step
- 1
Heat the cooking oil in a large, heavy-bottomed skillet with a lid over medium-high heat.
About 2 min
Cook’s note: A cast iron skillet works best as it retains heat evenly.
- 2
Carefully add the sliced potatoes and onions to the hot skillet.
About 1 min
- 3
Season with salt and pepper, then stir gently to coat the potatoes and onions with the oil.
About 1 min
- 4
Reduce the heat to medium-low, cover the skillet, and cook for 20 minutes, stirring every 5-7 minutes to prevent sticking.
About 20 min
Cook’s note: Keeping the skillet covered traps steam, which helps to soften, or 'smother', the potatoes.
- 5
Remove the lid, increase the heat to medium, and continue cooking for 5-10 minutes, until the excess moisture has evaporated and the potatoes are tender and lightly browned.
About 6 min
Cook’s note: Be gentle when stirring to keep the potato slices intact.
- 6
Taste and adjust seasoning if needed, then serve immediately.
Per serving
Nutrition
- Calories
- 410.8kcal
- Protein
- 5g
- Carbs
- 42g
- Fat
- 25.3g
- Fibre
- 5.7g
- Sugar
- 3.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat in a non-stick skillet over medium heat until warmed through and slightly crisped.
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