Simple Smothered Potatoes

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These simple smothered potatoes soak up the flavors of onion, broth and thyme as they cook in a cast-iron skillet. Be sure your cast-iron pan is well seasoned to prevent the potatoes from sticking to the pan once the liquid is absorbed.

  • 1 tablespoon extra-virgin olive oil
  • 1 cup halved and sliced onion
  • 2 cloves garlic, grated
  • 1/2 cup low-sodium chicken or vegetable broth
  • 3/4 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 ½ pounds Yukon Gold potatoes, scrubbed and sliced
  • Snipped chives for garnish


  1. Heat oil in a large cast-iron or nonstick skillet over medium heat.
  2. Add onion and cook, stirring, until softened and beginning to brown, about 3 minutes.
  3. Add garlic and cook, stirring, until fragrant, about 30 seconds.
  4. Add broth, thyme, salt and pepper; bring to a simmer.
  5. Add potatoes in an even layer and return to a simmer; cover and cook, stirring every 5 minutes and reducing heat to maintain a gentle simmer, until the potatoes are tender and the liquid is absorbed, 15 to 20 minutes.
  6. Garnish with chives, if desired.