Alright, let’s talk ’bout them smothered taters, y’all. I ain’t no fancy chef or nothin’, but I can make some good ol’ taters that’ll stick to your ribs. This here recipe is simple, real simple, even a young’un could do it. We ain’t gonna be usin’ no fancy words or nothin’, just plain talkin’ and good cookin’.
First off, you gotta get yourself some taters. I like them russet ones, the big ol’ fellers. Get a bunch, ain’t no such thing as too many taters. Wash ’em good, scrub off all that dirt, we don’t want no grit in our food. Then, you gotta slice ’em up. Not too thick, not too thin, just right. Like, ’bout as thick as a nickel, maybe a little thicker. Don’t go gettin’ all precise on me now, just eyeball it, it’ll be alright. You ain’t gotta be perfect.
Now, for the fixin’s. You need an onion, a big one, and some bell peppers. I like to use the green ones, but you can use whatever color you got. Chop them up too, ain’t gotta be fancy, just get ‘em small enough to cook easy. And you gotta have some butter, real butter, not that fake stuff. And some broth. Chicken broth is good, beef broth works too, heck, even water will do in a pinch if you don’t have nothin’ else. But broth is better, makes it taste all rich and savory. We like things tasty round here.
Get that skillet hot!
Okay, here’s the important part. Get yourself a big ol’ skillet, the biggest one you got. Put it on the stove, medium heat, and melt a big ol’ hunk of butter in there. Don’t be stingy with the butter, that’s where the flavor is at. Once that butter’s melted, throw in your onions and peppers and let them cook for a bit, till they get soft and kinda see-through. Stir ’em around so they don’t burn. We ain’t want no burnt onions in our taters, now, are we?
- Melt Butter in Skillet
- Add Onions and Peppers, Cook Until Soft
- Toss in the Sliced Potatoes
Next, dump in your taters. Stir them all up good, get them coated in that butter and onions and peppers. Then, pour in your broth. Enough to cover the taters, mostly. You might need to add more later, don’t be afraid to. Bring it to a boil, then turn the heat down low, real low. Cover it up and let it simmer.
Now, this is the part where you gotta be patient. Them taters need time to cook, get all soft and tender. It’ll take a while, maybe 30 minutes, maybe an hour, just depends. You gotta check on ’em now and then, stir ’em around so they don’t stick to the bottom. And if they start gettin’ too dry, add a little more broth. You want them taters nice and saucy, not all dried out.
Smothered taters ain’t somethin’ you can rush.
And that’s pretty much it. Once them taters are soft enough to eat, they’re done. You can tell by pokin’ ’em with a fork. If the fork goes in easy, they’re ready. Season ’em up with some salt and pepper, and whatever else you like. Some folks like garlic powder, some like paprika, it’s all up to you. I ain’t here to tell ya how to season yer food. You season it how your people like it, that’s what I always say.
Now, some folks, they like to add other stuff to their smothered taters. Like, sausage, or bacon, or even some cheese. You can do that if you want, ain’t gonna hurt nothin’. I’ve even heard of some folks puttin’ mushrooms in there, but that ain’t for me. But this here, this is the basic recipe, the way my mama used to make it, and it’s good just like it is. Plain and simple. Comfort food, that’s what it is. Fills you up and makes you feel good all over. Especially good on a cold day, when you need somethin’ warm in your belly.
So there you have it, smothered taters. Easy peasy, lemon squeezy. Now get in that kitchen and cook somethin’! And don’t forget to share. Food tastes better when you share it with the people you care about. That’s what matters most, see? Good food and good company, that’s the secret to a happy life, if you ask me. Now go on, git. And don’t you come back ’til you’ve made somethin’ tasty!