These hearty, stick to your ribs smothered potatoes are easily adaptable for many diets.
Potatoes are a regular in our home so I love trying new ways of cooking them. I found the original recipe a couple of months ago on Deep South Dish. I adapted it to suit our tastes and we loved them.
One of my favorite things about these is how easily ingredients can be swapped out. Low on milk? Just use chicken broth. Need to make it dairy free? Use oil instead of butter and chicken broth. Need to make it vegan? Use oil and vegetable broth.
Peel some starchy potatoes
Slice in half inch thick pieces
Chop or slice the onion
Place the potatoes and onion in a bowl
Sprinkle with flour, toss to coat and set aside
Heat the butter or oil over medium heat in a heavy bottom pan with a lid
Place the onions and potatoes to the pan
Stir and cook until potatoes are warm
Add in the liquid, and garlic powder, bring to a boil, and cover
Reduce heat and simmer , stirring often, for 20 minutes or until potatoes are tender and sauce is thickened
Season with salt and pepper
- 4 Tablespoons butter or oil
- 2 pounds starchy potatoes
- 1 medium onion sliced or chopped
- 1 Tablespoon all purpose flour
- 1/2 teaspoon garlic powder
- 1 cup milk or chicken or vegetable broth or a combination
- Salt and pepper to taste
Peel and slice the potatoes in to roughly half inch thick slices
Combine with onions in a bowl
Sprinkle with flour and toss to coat
Set aside for 10 minutes
Heat the butter or oil in a heavy pan with a lid
Add the potatoes and onion
Stir to coat with the butter or oil and heat the potatoes
Pour in the milk or broth and garlic powder
Stir well and bring to a bubble
Cover and reduce heat to low
Simmer, stirring occasionally, for 15 to 20 minutes or until potatoes are tender and the sauce has thickened
Season to taste with salt and pepper.