Go Back
–+ servings
Crispy Southern fried potatoes in a blue serving dish
Print Recipe
5 from 1 vote

Crispy Southern Fried Potatoes with Cornmeal

Crispy Southern fried potatoes, also called whistle stop potatoes, with a light, crunchy cornmeal coating and seasoned salt. Just four ingredients and about 20 minutes.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: cornmeal fried potatoes, country fried potatoes, fried potatoes, skillet potatoes, southern fried potatoes, whistle stop potatoes
Servings: 4
Calories: 265.8kcal

Ingredients

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.
  • 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.

Nutrition

Calories: 265.8kcal