This fried potatoes recipe takes traditional ones up just a notch by adding a light crunchy cornmeal coating.
To get the crunchiness only takes one extra step but the difference in the end product seems like it was a lot more trouble than that. They’re sure to become a family favorite for those times when folks gather around the table.
The only Ingredients you need for this Fried Potatoes recipe are:
How to Make The Best Fried Potatoes: Step by Step Pictorial
To make this, peel and cube your potatoes. Place them in a bowl and sprinkle corn meal over them. I’m using about 1/2 cup of corn meal 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 potatoes.
Fill a deep skillet 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 oil is hot enough to fry in.
How To Test When The Oil Is Hot Enough
To test this, I just sprinkle a wee bit of corn meal over the oil and if it bubbles then I know the oil is hot enough. Before adding potatoes, reduce heat to medium. Add potatoes to hot oil and cook, stirring often, until potatoes are lightly browned and tender.
Once they have reached the desired level of browning that you want, remove the fried potatoes to a paper towel lined plate or bowl (we usually use a bowl) to serve.
These are good with any meal you can come up with!
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 deep skillet with 1/2 inch of vegetable oil. Place over medium to medium high heat while you prepare the potatoes.
- Peel and dice the potatoes. Place in a bowl and add cornmeal mix and seasoned salt. Stir to coat.
- Test oil for readiness by sprinkling in a little bit of cornmeal. If the corn meal sizzles, the oil is hot enough. Carefully add potatoes.
- Cook, stirring often, until potatoes are lightly browned and tender, about 10-15 minutes. Remove to paper towel lined bowl. Enjoy warm.
Notes
Nutrition
You may also enjoy these potatoe recipes:
Loaded Twice Baked Potatoes Recipe; Freezer Friendly!
Greek Potatoes With A Twist: Meet Big Fat Greek Taters
Crock Pot Chicken and Potatoes Rotisserie Style
I bet this could be done in an air fryer. I’m going to give it a try. Nothing ventured, nothing gained.
Everything to win!
I love your attitude and totally agree!
We always called these fish fries because mama would only make them if we were having a fish fry! She’d cut the potatoes in french fry size and fry them. Love all the Martha White products. I have one of their cookbooks too and I treasure it.
Love that y’all named them after the occasion!!!
Dear Christy, I just want to thank you for your wonderful site. Every recipe I have tried and also from your cook books have been delicious. It is so nice to have recipes that have normal old fashioned ingredients that don’t break the bank to buy.
Also, thank you for making your recipes so EASY to Print out! Every recipe I print out only takes one page and is so perfect. Thank you for your kindness and all the delicious recipes, Dana Callahan
Thank YOU Dana! That made my day and means the world to me!! I am so glad you are enjoying the recipes and I appreciate you being here!
Christy,
After reading through the comments, were you ever able to make it to a Charlie Daniels concert before he passed? And, thanks for this potato recipe, it’ll be a help to use up some potatoes that are almost “passed their prime”. Have a great weekend! 🙂
Yes, I met him and spent a good bit of time with Hazel on more than one occasion. I was impressed with both of their hearts for God. Good people. Good people. Good people.
Just received an air fryer and are hesitant about using and experimenting but these sound good. Any suggestions, hints, clues?
I think these would be great in an air fryer. I would drizzle with some oil to help keeping them from getting to dry. You will have to experiment with times but you will get there!!