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.
Notes
Nutrition
Make these even better by adding onions.
Yes, they would be. Sadly I am the only one in my family that eats onions.
hi Miss Christy – I love cornmeal in anything covered in batter or breading: CRUNCH-alicious!
However, I’m not familiar with self-rising cornmeal. Is it like s-r flour (added salt & leaving)? Is the leavening needed for breading, like in these potatoes?
Your posts are charmingly written & full of good tips & recipes: Thanks & Happy Sptember.
Hey! It is the same principle as SR Flour but in this recipe you can use regular corn meal and just salt it a bit for seasoning 🙂
I am definitely making these tomorrow!!! We are having pulled pork in the smoker.. Corn on the cob and now these wonderful looking potatoes!! Corn meal pancakes sound great… Anyone have a recipe?? Oh and I love Charlie Daniels!!! My favorite movie is Urban Cowboy.. I remember them filming it in Pasadena Texas and my sister was asked to be in it (not sure as a extra or what) but dad wouldn’t let her!! hahahaha
I hope you had a great cookout and enjoyed the potatoes!!
I never heard of corn meal pancakes. Do you just substitute corn meal for the flour? Talking about songs, check out “The End of the Beginning” sung by David Phelps. He sings with the Gaither group.
Christy-these look Sooo good!!! Can these be made in an air fryer also? We don’t do anything fried anymore. May have to try 9t and see!
They would work really well in an air fryer 🙂
OH my I just read this……I’m like, I read a gal that has Charlie Daniels wife in it…..How cool are you???? These taters sound YUMMO…surely 2 in the afternoon is not tooo early to start supper preparations? (This is a stall tactic…I don’t want to do paper sorting and so a snack would be perfect!)
Oh goodness, 2 o’clock is the perfect time!!!
I grew up with a version of this, potatoes, onions, summer squash, green tomatoes, green peppers. In other words whatever was available in the garden, tho green tomatoes were absolutely a must! We just called it summer hash! Still make it when the garden is coming in, yum, yum!!
I see some others have posted this as well but wanted to say I make a dish like this called okra hash that is okra, potatoes and onions seasoned and coated in corn meal and cooked on the stove top or in the oven. It often varies depending on what I have on hand but I’ve added or replaced those veggies with squash or zucchini too. It’s one of our favorite summer meals when served with butter beans or pintos and cornbread!