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A steaming bowl of Louisiana smothered potatoes with golden potato chunks drenched in rich gravy, garnished with parsley, onions, and green bell peppers on a rustic table in a Cajun kitchen.

Louisiana Smothered Potatoes

A comforting, authentic Louisiana recipe featuring tender, golden potato chunks in a rich, velvety gravy with a Cajun twist.
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Prep Time 15 minutes
Cook Time 25 minutes
Simmering Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Cajun, Southern
Servings 6 people
Calories 320 kcal

Equipment

  • 1 Skillet Dutch Oven Suitable for medium heat on a stovetop

Ingredients
  

Fresh Produce:

  • 4 pcs large russet potatoes peeled and diced
  • 2 pcs medium Yukon Gold potatoes cubed
  • 1 pc large onion finely chopped
  • 2 cloves garlic minced
  • 1 pc green bell pepper diced

Spices and Herbs:

  • 1 tbsp sweet paprika preferably smoked
  • 1/2 tsp cayenne pepper adjust to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano

Gravy Ingredients:

  • 2 cups low-sodium chicken broth
  • 2 tbsp all-purpose flour for thickening
  • 2 tbsp unsalted butter
  • 1 cup milk preferably whole milk

Optional Enhancements:

  • Fresh parsley for garnish
  • 1 cup sliced smoked sausage, 2 dashes hot sauce Optional

Instructions
 

  • Wash, peel, and dice potatoes. Finely chop the onion and bell pepper, and mince the garlic. Gather spices and measure out the chicken broth, milk, butter, and flour.
    4 pcs large russet potatoes, 1 pc large onion, 2 cloves garlic, 1 pc green bell pepper
    Ingredients arranged on a wooden countertop with chopped potatoes, onions, garlic, bell pepper and spices.
  • In a preheated skillet or Dutch oven, melt butter over medium heat. Sauté onions, garlic, and bell peppers for 3–4 minutes until softened.
    1 tsp garlic powder, 1 tsp onion powder, 2 tbsp unsalted butter, 1 pc green bell pepper
    Skillet with melted butter and sautéing onions, garlic, and bell pepper.
  • Add the measured spices to the sautéed vegetables and stir well. Then, add the diced potatoes ensuring they are evenly coated with the spices.
    2 pcs medium Yukon Gold potatoes, 1 tbsp sweet paprika, 1/2 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried thyme, 1/2 tsp dried oregano
    Diced potatoes and vibrant spices being added to a skillet.
  • Sprinkle in the flour to form a roux. Gradually whisk in the chicken broth and milk while stirring constantly to avoid lumps, allowing the mixture to thicken into a rich, velvety gravy.
    2 cups low-sodium chicken broth, 2 tbsp all-purpose flour, 2 tbsp unsalted butter, 1 cup milk, 4 pcs large russet potatoes
    A Dutch oven with a roux being mixed with broth and milk.
  • Reduce the heat to low, cover the pot, and let it simmer for 20–25 minutes until the potatoes are tender and the gravy is smooth and thick.
    4 pcs large russet potatoes, 2 pcs medium Yukon Gold potatoes
    A covered pot simmering with tender potatoes and rich gravy.
  • Taste and adjust the seasoning if necessary. Optionally add sliced smoked sausage or a few dashes of hot sauce. Garnish the dish with freshly chopped parsley before serving.
    Fresh parsley, 1 cup sliced smoked sausage, 2 dashes hot sauce
    A plated dish of Louisiana Smothered Potatoes garnished with fresh parsley.

Notes

  • For a thicker gravy, simmer uncovered for an extra 5 minutes.
  • Substitute chicken broth with vegetable stock for a vegetarian version.
  • Serve with a side of cornbread for a complete Southern meal.
Keyword Cajun comfort food, how to make smothered potatoes, louisiana smothered potatoes, Smothered Potatoes and Sausage Quick & Easy, Smothered Potatoes: How to Make Them Perfect, Southern recipe