Ingredients
Main Ingredients
- 3 pounds potatoes (russet for softer texture, or Yukon Gold for creamier texture)
- 1 large yellow onion, thinly sliced
- 3 tablespoons butter
- 2 tablespoons vegetable oil or bacon grease
- 3 cloves garlic, minced
- 1 ½ cups chicken broth (or vegetable broth)
- ½ cup milk or heavy cream (optional, for creamier potatoes)
Seasonings
- 1 ½ teaspoons salt (adjust to taste)
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme or oregano
- Optional: cayenne pepper for heat
Optional Add-Ins
- Smoked sausage or bacon, cooked and sliced
- Bell peppers, sliced
- Mushrooms, sliced
- Fresh parsley or green onions for garnish
Equipment Needed
- Large heavy-bottomed skillet or cast iron pan
- Sharp knife
- Cutting board
- Wooden spoon or spatula
- Lid for skillet
Preparation Steps
Step 1: Prepare the Potatoes
- Wash and peel the potatoes if desired. Leaving the skin on adds texture and flavor.
- Slice potatoes into even rounds or half-moons about ¼-inch thick. Uniform size ensures even cooking.
- Place sliced potatoes in a bowl of cold water to prevent browning while preparing other ingredients.
- Drain and pat potatoes dry before cooking.
Step 2: Cook the Onions
- Heat the skillet over medium heat.
- Add butter and oil. Allow butter to melt completely.
- Add sliced onions and cook for 8 to 10 minutes, stirring occasionally.
- Continue cooking until onions are soft, golden, and slightly caramelized.
- Add minced garlic and cook for 30 seconds, just until fragrant.
Step 3: Season and Add Potatoes
- Drain the potatoes thoroughly.
- Add potatoes to the skillet with onions.
- Sprinkle salt, black pepper, paprika, garlic powder, onion powder, and herbs evenly over the potatoes.
- Gently stir to coat potatoes with fat, onions, and seasoning.
- Cook uncovered for 5 to 7 minutes, allowing some potatoes to lightly brown.
Step 4: Smother the Potatoes
- Pour chicken broth into the skillet, scraping the bottom to release any browned bits.
- Reduce heat to low.
- Cover the skillet with a tight-fitting lid.
- Simmer for 20 to 25 minutes, stirring gently every 5 to 7 minutes.
- Potatoes should become tender but not mushy.
Step 5: Optional Creamy Finish
- Once potatoes are tender, uncover the skillet.
- Add milk or cream if using.
- Simmer uncovered for 5 to 10 minutes, allowing sauce to thicken slightly.
- Taste and adjust seasoning with additional salt or pepper as needed.
