from 1 vote
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.
Appetizer, Side Dish
medium russet potatoes
Martha White Hot Rize Cornmeal Mix*
Fill a deep skillet with 1/2 an 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.
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.
*Other cornbread mix will work just fine if you can't find this one.
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