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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 cast-iron skillet (or any large skillet) 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 fry potatoes inthe 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 crispy potatoes 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 hash browns, hello breakfast potatoes!
- Serve them alongside a main dish 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 salt available, you can make your own using a combination of salt, pepper, sugar, and spices like paprika, onion powder, and garlic powder.
You may also enjoy these scrumptious potato recipes:
Potato Corn Chowder
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)
Mashed Sweet Potato Recipe
Fried Potatoes
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.
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: potatoes
Servings: 4
Calories: 265.8kcal
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
*Other cornbread mix will work just fine if you can't find this one.
Nutrition
Calories: 265.8kcal
FAQs
Do I need to boil my potatoes first? Trust us: You seriously don't need to boil these spuds (or pre-cook them at all) before pan-frying. Slicing them thin allows them to cook through in the same amount of time that they need to get brown and crispy on the outside.
Is it better to fry potatoes in butter or oil? ›
Fry the potatoes in butter AND oil. In order to get a deliciously crispy outside on your potatoes, it's important to fry them at high heat. While butter will impart the most flavor to fried potatoes, it also has a tendency to burn easily.
What is the best oil for frying potatoes? ›
Long accepted as a standard deep frying oil because of its neutrality, high smoke point, and ready availability (on the bottom oil shelf of most grocery stores), peanut oil is the choice of home fryers as well as chains such as Five Guys Burgers and Fries.
Why won't my fried potatoes get crispy? ›
This sure sounds a lot like potatoes that have been stored too long, in too cold of an environment before cooking. When potatoes are held below 41°F for too long a period, the starches convert to sugar and it changes the cooking chemistry.
What happens if you don't soak potatoes before frying? ›
Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.
How long do potatoes need to sit in water before frying? ›
Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.) When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels.
Do I season potatoes before or after frying? ›
Cook potatoes in hot oil until golden, 5 to 6 minutes. Drain on paper towels and season with salt.
How long should you deep fry potatoes? ›
When the oil is hot, gently put the potatoes in a few at a time, depending on the size of your fryer or pot. You'll only need to fry them four or five minutes, until they get a gorgeous golden brown. Take them out of the oil with a slotted spoon or fry basket, and dump them onto paper towels on a plate or pan.
How long should I soak potatoes before frying? ›
In our homemade french fries recipe, we suggest soaking your potatoes for at least 15 minutes, but if you'd like to do this step ahead of time, they can soak overnight. Avoid excess water on the potatoes: make sure to pat them dry after removing them from the water bath otherwise you'll end up with limp fries.
What oil are McDonald's fries cooked in? ›
The suppliers we work with first peel, cut and blanche the potatoes. They then dry, partially fry and quickly freeze the fries for our restaurants. Once in our kitchens, we cook them in our canola-blend oil so you can have them crispy and hot—just the way you like them.
“For something crispy like fries, or a dish where the starch and the structure are important, I suggest a 'flour-y-ish' potato like russet or Idaho potatoes,” says Dufour. These sturdy spuds will hold their shape once cut and deep-fried, which means you don't need to worry about limp, soggy pommes frites.
What's the secret to frying potatoes? ›
The key to frying potatoes is to cook them twice... Cook once at about 340 degrees till you just barely see brown forming on the edges.. then remove from heat to cool. Once cool cook again at 375 for a couple mins. Place your pan over medium heat and add just enough oil to cover the bottom.
Why are potatoes not good when fried? ›
Fried foods may contain harmful acrylamide
Starchy foods such as fried potato products and baked goods typically have higher concentrations of acrylamide ( 22 ). An older animal study suggests that it poses a risk for several types of cancer ( 23 ).
Should potatoes be dried before frying? ›
When potatoes are cut and exposed to air, they release water and begin to soften. By rinsing them with cold water, you help the cells retain some of their firmness, ensuring a better texture in the final product. Before frying the potatoes, make sure to dry them thoroughly with a paper towel or a clean cloth.
Should you boil potatoes before cooking? ›
In most potato recipes, I recommend starting potatoes in cold water and bringing them up to a boil. This helps ensure that the exteriors don't turn to mush before the insides have a chance to cook through.
Why is it necessary to blanch fresh potatoes when deep frying? ›
Additionally, the starch it removes from the potato can positively impact the quality of your oil. All that is to say: blanching will add taste and texture benefits to your French fries. A blanch in a hot oil bath will lend extra crispness and golden color to your final product.
How do you treat potatoes before frying? ›
Use russet potatoes and soak them in lukewarm water with a couple tablespoons of sugar for 1 hour. It will remove even more starch and make then taste better and crispier. Then pat them dry and just fry them once at 350 in peanut oil for roughly 12 minutes.
Can you deep fry uncooked potatoes? ›
Yes you can fry raw potatoes. However, if you are frying it to make it crispy, then you might have to do a bit of more work on them.
