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Swamp Potatoes Recipe

Swamp Potatoes

Wholesome Cove
Swamp Potatoes is a hearty, one-skillet Southern-style meal loaded with golden baby Yukon gold potatoes, smoky sausage, colorful bell peppers, and bold Cajun seasoning. The name comes from the rustic, messy appearance of the finished dish, but don't let that fool you — the flavor is absolutely incredible, with buttery pan juices, caramelized sausage drippings, and layers of garlic and spice that taste like they took hours to develop.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 420 kcal

Equipment

  • Large cast iron skillet - 12-inch recommended; a heavy-bottomed skillet also works
  • Sharp chef's knife
  • Cutting board
  • Measuring spoons
  • Measuring cup
  • Wooden spatula or turner
  • Skillet lid - Or a large piece of aluminum foil as a substitute
  • Serving spoon
  • Paper towels - (optional) for draining sausage

Ingredients
  

  • 2 lbs baby Yukon gold potatoes - 900g, halved lengthwise
  • 12 oz smoked sausage - 340g, sliced into 1/4-inch rounds
  • 1 large green bell pepper - diced
  • 1 large red bell pepper - diced
  • 1 medium yellow onion - diced
  • 3 cloves garlic - minced
  • 2 tbsp olive oil - 30ml, divided
  • 2 tbsp unsalted butter - 28g
  • 1 cup chicken broth - 240ml

Seasonings

  • 1 tbsp Cajun seasoning - reduce to 1–2 tsp for a milder dish
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1/2 tsp black pepper - divided
  • 1/2 tsp kosher salt - divided
  • 1/4 tsp red pepper flakes - optional, for extra heat

Garnish

  • 2 green onions - thinly sliced

Instructions
 

  • Scrub and rinse 2 lbs of baby Yukon gold potatoes, then pat completely dry with a kitchen towel. Halve each potato lengthwise so they have a flat side for browning.
  • Heat a 12-inch cast iron skillet over medium-high heat, add 1 tbsp olive oil, and cook sausage slices in a single layer for 3–4 minutes per side until deeply browned. Transfer sausage to a plate, leaving the drippings in the pan.
  • Add remaining 1 tbsp olive oil and 2 tbsp butter to the skillet; once the butter stops foaming, place potatoes cut-side down in a single layer, season with half the salt and pepper, and cook undisturbed for 5–6 minutes until golden. Flip and cook another 3–4 minutes.
  • Add the onion and bell peppers and stir to combine, cooking 3–4 minutes until softened. Stir in the minced garlic and cook for 30–60 seconds until fragrant.
  • Sprinkle in the Cajun seasoning, smoked paprika, dried thyme, red pepper flakes (if using), and remaining salt and pepper. Stir well for about 1 minute until the spices coat everything evenly and smell toasted.
  • Pour in 1 cup of chicken broth, scraping up all the browned bits from the bottom of the pan. Return the sausage to the skillet, bring to a simmer, cover, and cook on medium heat for 6–8 minutes until potatoes are fork-tender.
  • Uncover and cook 1–2 minutes to reduce excess liquid, then taste and adjust seasoning. Garnish with sliced green onions, rest for 2–3 minutes, and serve directly from the skillet.

Notes

  • Dry the potatoes thoroughly after washing — any surface moisture will cause them to steam instead of brown.
  • Don't overcrowd the skillet; use at least a 12-inch pan and make sure potatoes are in a single layer for proper browning.
  • Let the potatoes cook undisturbed for a full 5–6 minutes before flipping to develop a proper golden crust.
  • Add the garlic after the onions and peppers soften to prevent it from burning and turning bitter.
  • For a milder dish, reduce Cajun seasoning to 1–2 teaspoons and omit the red pepper flakes; add hot sauce at the table for those who prefer heat.
  • Substitute andouille sausage for authentic Cajun heat, or use kielbasa for a milder flavor.
  • For a vegetarian version, replace sausage with sliced cremini mushrooms and use vegetable broth instead of chicken broth.
  • Stir in shredded cheddar or pepper jack cheese at the end for a cheesy variation.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.
  • Reheat in a skillet over medium heat with a splash of chicken broth for best results; refresh with fresh green onions before serving.

Nutrition

Serving: 1ServingCalories: 420kcalCarbohydrates: 32gProtein: 15gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 55mgSodium: 890mgPotassium: 720mgFiber: 4gSugar: 4gVitamin A: 20IUVitamin C: 85mgCalcium: 4mgIron: 10mg
Keyword Cajun potatoes, one pan dinner, sausage and potatoes, skillet potatoes, swamp potatoes
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