Fried Potatoes Recipe
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This easy fried potatoes recipe takes traditional ones up just a notch by adding a Southern spin a.k.a a light crunchy cornmeal coating.
This Southern fried potatoes recipe (also known around these parts as whistle-stop potatoes) is one of those simple ones that taste oh-so-good. To get that addictive crunchiness only takes one extra step but the difference in the end product seems like it was a lot more trouble than that. What is the extra step, I hear you ask? It’s just one extra ingredient: cornmeal mix.
Coating the potatoes in the cornmeal and seasoned salt and then deep-frying them in a skillet of hot oil results in pan-fried potatoes that are out of this world. They’re melt-in-your-mouth tender on the inside but coated in a light, crispy, and crunchy cornmeal coating. Trust me, this side dish will be gone in a flash! They’re sure to become a family favorite for those times when folks gather around the table.
Recipe Ingredients
- Potatoes
- Cornmeal mix
- Vegetable oil
- Seasoned salt
How to Make The Best Pan-Fried Potatoes
First, peel and cube your potatoes. Place them in a mixing bowl and sprinkle cornmeal over them.
I’m using about 1/2 cup of cornmeal here but you just use as much as you need based on how many potatoes you have.
I also use a tablespoon of seasoned salt. Stir this up to coat the raw potatoes.
Fill a deep (or any ) with cooking oil (I’m using vegetable oil) to a depth of about 1/2 an inch. Let this heat up over medium-high heat until the oil is hot enough to fry in.
How to test when the oil is hot enough: sprinkle a wee bit of cornmeal over the oil and if it bubbles then I know the oil is hot enough.
Before adding the potatoes, reduce stovetop to medium heat. Then in the hot oil and cook, stirring often, until the potatoes are golden brown and tender.
Once they have reached the desired level of browning that you want, remove the skillet-fried potatoes to a paper towel-lined plate or bowl (we usually use a bowl) to serve.
These deliciously are good with any meal you can come up with!
Storage
You can store cooked potatoes in an airtight container in the fridge for up to 5 days. But you’ll want to reheat them on the stovetop or in the air fryer to make them lovely and crispy again.
Recipe Notes
- Here are some serving suggestions for your Southern fried potatoes:
- Enjoy these crispy fried potatoes as home fries with bacon and eggs or my baked omelet for breakfast. Goodbye
- Serve them alongside a like fried chicken or roasted chicken and vegetables for an unbeatable supper.
- Add them to your favorite soup as a topping.
- The best potatoes to use for fried potatoes are Yukon gold potatoes, red potatoes, and russet potatoes (also known as Idaho potatoes).
- You can use any oil, but some of the best oils for frying include peanut oil and canola oil.
- If you like your crispy potatoes with a little spice, add a dash (or 1/2 teaspoon) of chili powder.
- If you don’t have seasoned available, you can make your own using a combination of , , sugar, and spices like , , and .
You may also enjoy these scrumptious potato recipes:
Cheesy Garlic Mashed Potato With Mozzarella
Loaded Twice Baked Potatoes Recipe (Freezer Friendly)
Greek Potatoes With A Twist: Meet Big Fat Greek Taters
Crock Pot Chicken and Potatoes (Rotisserie-Style)
Ingredients
- 5-6 medium russet potatoes
- 1/2 cup Martha White Hot Rize Cornmeal Mix*
- 1 tablespoon seasoned salt
- vegetable oil for frying
Instructions
- Fill a deep skillet with 1/2 an inch of vegetable oil. Place over medium to medium-high heat while you prepare the potatoes.vegetable oil
- Peel and dice the potatoes. Place in a bowl and add cornmeal mix and seasoned salt. Stir to coat.5-6 medium russet potatoes, 1/2 cup Martha White Hot Rize Cornmeal Mix*, 1 tablespoon seasoned salt
- Test oil for readiness by sprinkling in a little bit of cornmeal. If the cornmeal sizzles, the oil is hot enough. Carefully add the potatoes.
- Cook, stirring often, until potatoes are golden brown and tender (about 10-15 minutes). Remove to a paper towel-lined bowl. Enjoy warm.
Christy thanks for this recipe I will try it real soon.I would like the pizza cif an has it.have a blessed night
That recipe sounds like a nice alternative alternative to just home fries. And the other
idea about doing this with other veggies sounds like a good idea might work with most
any fairly firm veggie
It does work with a lot of others Blanche!!
My momma would make something similar to this when I was growing up, only she added sliced onion. We called them German fried potatoes. So delicious! This brings make good memories. Thank you, Christy!
I hope you enjoy the potatoes and the memories!!
I always loved the Mandrell sisters’ clothes on their TV show!
A few years ago I had pizza crust made with a Martha White mix, and it was just like the real thing, and simple to make. Do you have any idea of how to make this? I lost touch with the person who had prepared it (I can’t even remember her name!)
Thanks.
Let me see what I can come up with Sue 🙂
Sounds like my mother’s recipe. Thanks for the memories.
Chris
You are so welcome Chris!!
I would really like to bake these rather than frying. I boiled the cut up potatoes for a few minutes, then dredged them in cornmeal mix, put on sheet and baked at 400-425*. I forgot to peel but will definitely peel next time. Anyway they were good but not as crisp as I would have liked. Any advice? Trying to stay away from fried.
This sounds super good. Is there a substitute for the Martha White? I don’t think they carry it here in Houston. I always have cornmeal on hand. Do you have proportion for the mix? This recipe is right down my alley on what would make a good meal better.
Sibyl
Hi Sibyl!! Any brand should work, Martha White is our personal favorite and is readily available here. If there is no mix at all in your area try using 1 cup of cornmeal mixed with 1/4 cup flour.
Sounds yummy! We will have to try that tonight.
I hope you enjoy it Debbi!!