Crispy Southern Fried Potatoes with Cornmeal
Picture a big bowl of crispy Southern fried potatoes hitting the table, every golden cube wearing a light, crunchy cornmeal coating, and everybody reaching for a spoonful before the plates are even passed. Around here we call them whistle stop potatoes, and they take just four ingredients: russet potatoes, a little cornmeal mix, seasoned salt and oil for frying. Plan on about 20 minutes from peeling to serving, and a skillet full feeds about 4.
A Quick Look At The Recipe
- Recipe Name: Fried Potatoes
- Serves: 4
- Main Ingredients: russet potatoes, Martha White Hot Rize Cornmeal Mix*, seasoned salt, vegetable oil
- Why You'll Love It: Southern Fried Potatoes are crispy, golden bites of seasoned potatoes with a light cornmeal coating. Ready in just 15 minutes, they’re a simple Southern favorite that works with any meal!
The one extra step that makes these different from plain skillet potatoes is tossing the raw cubes in cornmeal mix and seasoned salt before they go in the oil. It takes about a minute, but you end up with potatoes that are tender on the inside with a crisp, craggy crust on the outside. They’re good with just about any meal, from Southern fried chicken at supper to eggs and an oven omelet in the morning.
Why These Southern Fried Potatoes Work
Self-rising cornmeal mix is cornmeal with a little flour and leavening already blended in, so it clings to the damp potato cubes and fries up light and crunchy instead of gritty. Seasoned salt goes into the same bowl, which means every piece is seasoned before it ever hits the skillet.
Frying in about 1/2 inch of oil, instead of a full pot, gives you the crispness of deep-fried potatoes with the easy cleanup of a skillet.
What You Need for Fried Potatoes
- Russet potatoes: 5 to 6 medium potatoes. Yukon Gold or red potatoes work too.
- Cornmeal mix: I use Martha White Hot Rize, but any self-rising cornbread or cornmeal mix will do.
- Seasoned salt: If you don’t have any, mix salt and pepper with a little paprika, onion powder and garlic powder.
- Vegetable oil: Enough to fill your skillet about 1/2 inch deep. Peanut and canola oil work well too.
Helpful Tips Before You Start
- A deep cast-iron skillet holds the heat best, but any large, deep skillet will work.
- Cut the potatoes into similar-size cubes so they cook evenly.
- Test the oil by sprinkling in a little cornmeal. If it sizzles, you’re ready to fry.
- Turn the heat down to medium once the potatoes go in so the coating browns without burning before the centers are tender.
- Stir often while they fry so every side gets golden.
How to Make Southern Fried Potatoes
1Heat the oil and dice the potatoes
Fill a deep skillet with about 1/2 inch of vegetable oil and set it over medium to medium-high heat. While it heats, peel the potatoes and cut them into bite-size cubes.
2Coat the potatoes
Put the potatoes in a bowl, sprinkle the cornmeal mix and seasoned salt over them, and stir until every piece is coated.
3Start frying
Test the oil with a pinch of cornmeal. When it sizzles, turn the heat to medium and carefully add the potatoes.
4Fry until golden
Cook, stirring often, until the potatoes are golden brown and tender, about 10 to 15 minutes.
5Drain and serve
Lift the potatoes out onto a paper towel-lined bowl or plate to drain, and serve them warm.
What to Serve with Fried Potatoes
Fried potatoes belong next to Southern fried chicken, cubed steak and milk gravy or butter roasted chicken with a pan of roasted vegetables. They’re right at home beside a pot of pinto beans and a skillet of hot water cornbread, too.
For breakfast, serve them as home fries with bacon and eggs or my easy oven omelet. You can even scatter a few on top of a bowl of potato corn chowder for crunch.
Fried Potatoes FAQs
What are whistle stop potatoes?
That’s what we call these around here: diced potatoes tossed in cornmeal mix and seasoned salt, then fried in a skillet until golden and crisp.
Can I use a different coating?
Any self-rising cornbread or cornmeal mix works if you can’t find Martha White. Those mixes already have a little flour blended in, which helps the coating stick and stay light.
How do you reheat fried potatoes?
Reheat leftovers in a skillet on the stovetop or in the air fryer so they crisp back up. The microwave will leave them soft.
Crispy Southern Fried Potatoes with Cornmeal
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.
- 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.
- Reduce the heat to medium. Cook, stirring often, until the potatoes are golden brown and tender, about 10 to 15 minutes. Remove to a paper towel-lined bowl and serve warm.
Notes
- *Any self-rising cornbread or cornmeal mix will work if you can’t find Martha White Hot Rize.
- Potatoes: Yukon Gold or red potatoes work in place of russets.
- Storage: Keep leftovers in an airtight container in the fridge for up to 5 days. Reheat in a skillet or the air fryer to crisp them back up.
- A little heat: Add about 1/2 teaspoon chili powder with the seasoned salt.
What a difference the cornmeal makes. I love Hot Water Cornbread and these are my fav way to fry potatoes now.