Smokin’ & Grillin’ wit AB is back with another soul food recipe. I grew up in the south, so any type of soul food locks my attention. In this tutorial, AB cooks up a whole meal that pairs well with the smothered potatoes and onion gravy. This is another way to eat gravy, and I never had this before. I’ve only had biscuits and gravy. AB is super funny and jokes around in his videos. There’s not a video where I don’t laugh or get hungry while watching him on YouTube. He’s one of my favorite male chefs when it comes to southern-style cooking. I love how he gets right into the food tutorial and has the ingredients listed right in the description box ready to go. This is another simple, easy recipe to follow along.
Ingredients:
- 6 – 8 Russet Potatoes (the amount is determined by you)
- 2 cups Chicken Broth for Gravy
- 2 – 4 cups Chicken Broth to cover your Potatoes
- 3 tbsp All-Purpose Flour
- 1 tsp seasoning (I used Creole Kick) Salt and Pepper or Seasoning Salt
- 1/8 – 1/2 tsp Crushed Pepper Flakes
- 2 tbsp Bacon Grease (optional) or Butter
- 1 large White or Yellow Onion, diced or chopped
Directions:
First, peel and slice the russet potatoes and put them into a pot. Boil the potatoes in chicken broth. For the gravy, sautee the onions until they are brown. Add the flour and seasoning. Keep stirring the onions together so the flour does not get stuck while it’s thickening. Then, slowly pour in the chicken broth while stirring.
Next, once the gravy is cooked, dump the cooked potatoes in. Fold over the potatoes and gravy, but be careful so they do not get broken up.
Serve up these smothered potatoes and onion gravy as a side dish with a southern meal. Also, you can just serve this for breakfast like AB. I would be in a food coma with these potatoes for breakfast. That’s the sneaky part about southern comfort food, it’ll put you to sleep.
