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
somehow my message not finish, cornmeal lpancakes are best, we always had them growing up in MO.
What is the recipe for cornmeal pancakes? Also any one ever heard of cornmeal gravy.if so what is the recipe? Thanks
I LOVE cornmeal gravy. I think the best way to eat it is with loaf bread and homegrown tomatoes! YUM!
Oh my goodness, they are delicious!! I hope you enjoy the potatoes!!
I will be frying up a skillet of these potatoes! Cornmeal pancakes are I
Hi, Love cooking for my sweetheart Charlie Daniels. Had the job for 52 years. Love all your stuff Hazel
Lucky lady. ♥
Hey Miss Hazel! When I was just a little girl, the first record I begged my parents to buy me was Devil Went Down To Georgia. Back then it was a single and we played it over and over on the stereo system in the living room. My sister, brother, and I would put on our roller skates (didn’t matter that we had carpet) and make up choreographed roller skate dances to it while playing air fiddles, lol.
That was back when childhood could be anything you wanted it to be, there were no limits as it was all about imagination.
Later on, I picked up violin in third grade and played for several years. My grandaddy played by ear and he and I would tinker around together, me with my violin and him with his fiddle – we kept the distinction based on the music we played. Grandaddy could hear anything and start tapping his toe and out came fiddle music! I was determined for mine to become a fiddle, once I was old enough to move beyond the mandatory classical music that my teacher required of me in order to learn, but at the time it was most decidedly a violin – and an ailing one at that :).
I eventually moved on to other things, having found my calling in writing and as a person who enjoyed the musical gifts of others, such as Mr Daniels. I also enjoy his values, faith, and integrity. Each of these I am certain are inspired and encouraged by you. 🙂
Thank you for living your life as a light in this world. The warmth of your sunshine is felt!
Gratefully,
Christy
Oh Christy, this was nice! Thank you for sharing this! My dad sang and played guitar and the harmonica. Lovely childhood memories. He is 84 now and still likes to play on occasion. 🙂
How awesome is this? CD’s wife follows you? Amazing! You’re both wonderful, inspiring people!
I was just like you, Christy, my sister and me would sing Devil Went Down to GA at the top of our lungs, and make up dances to it! GOOD MEMORIES!!
xoxo
HI Christy,
Thank you for your kind words. I love your story about roller skating .
Please let me know when The CDB is in your area and I’ll make arrangements for you to come to the show. You have my email address .
Keep on cooking girl !
❤️
My daughter and her middle school band played at Downtown Disney several years ago. They played “The Devil Went Down To Georgia” but with a twist. They changed the fiddle to flute and Johnny became Brianna. My daughter played the fiddle solos on the flute. People still talk about it.
Love the potatoes and the song.
I’m so sorry for your loss, Hazel. I have been a fan of CDB since the 1970s. It’s so cool to see you are on this Southern Plate blog, too- your husband seemed happy and well-fed, if it’s all right to say that.
I’m a fairly recent widow, too, of a big man who loved to eat, so I’m still adjusting my cooking!
Your cornmeal potatoes bring back such happy memories of Plain Dealing , La. For family fish fries,we always had these potatoes and fish gravy (saw mill?). The gravy was made with cornmeal instead of flour.
has anyone ever heard of cornmeal pancakes or waffles
they are great, but where I live hardly anyone has heard f them.
Oh my goodness, we love them!!
Yes, I have my mother was from Arkansas. She used to make them both all the time in Chicago. Thank God there’s someone else who love them. I now cooked them for my family. My youngest son love them eats it cold out of refrigerator. Have anyone heard of the butter roll if so please send in the recipe it’s a dessert.
Hey Miss Iris!
Butter Roll is one of my dearest favorite recipes from my grandmother. There is simply nothing like it.
Here is the from scratch version: https://www.southernplate.com/2010/04/old-timey-butter-roll-dessert.html
And here is the shortcut version: https://www.southernplate.com/2013/05/shortcut-butter-roll-dessert.html
Yes, these will be on the menu tomorrow.
Thank you Christy.
I hope you enjoy them Heather!!!
These sound great!!
🙂 I hope you get the chance to try them soon Jodi!!
HI, Christy! This recipe reminds me of something my husband’s grandmother made – a mixture of sliced okra, yellow squash and diced taters, coated with corn meal and fried! Never thought of making just the taters! I will definitely try these soon and if you try Grandma’s version, I hope you like them as much as we did! Always had ham and cornbread with them. YUM!
OH mercy, that sounds so good. I’m with you, let’s grab some ham and dig in!
I always rinse potatoes after I peel and/or cut, so I’m thinking I would let them dry on a towel for a little while then shake them a little before breading them. Maybe U will just scrub them good and not even peel them- a tiny bit more fiber and nutrients!
The version with the okra and squash sounds great!
My mother used to fry okra and squash cubes like this. She did it when she did not have enough fresh okra for a “mess”. I never thought of using potatoes. Thanks.
Our mothers and grandmothers sure were a smart bunch! 🙂
My grandmother used to roll pork ribs in cornmeal before frying. They were absolutely outstanding! She was a wonderful cook, and my mother followed in her footsteps and was a great cook as well. Myself….not so much on that level, even though I continue to try and try.
Hi Christy,
I’m a Georgia gal. Love your blog. My Gram and Daddy cooked with corn meal. Daddy used corn meal when frying shrimp. Fried okra and potatoes are great with fresh sliced tomato and iced tea.
After seeing you like country music, I must tell you about a group on YouTube. Their name is “Home Free”. They have many video’s. I hope you will look them up and enjoy them as much as I do. Their newest covers are “My Church” and Die a Happy Man.”
Thanks
I love Home Free, too. I watched them when they won ‘The Sing-off’ and have been a fan ever since. They have wonderful harmonies and are very funny on some of their videos.
Georgia Girls know their food!!!!
These really are “over the top”. My son in loves love them. I sprinkle a little paprika on mine. Use your imagination for adding seasonings, Like cayenne pepper, lemon pepper, chili powder
Thank you Christy
Slice taters in the round, batter as stated and fry 1 layer at a time. Make yourself a sandwich, good this way or with a slice of fresh tomato and mayo. My grandmother called this “One at a Time Tater Sandwich”. I have ate these for years…..YUMM-O!!