This tater recipe takes traditional ones up just a notch by adding a light crunchy cornmeal coating. Easy and Delicious!
medium russet potatoes
Martha White Hot Rize Cornmeal Mix*
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.
*Other cornbread mix will work just fine if you can't find this one.
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