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.
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.
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Before adding the potatoes, reduce stovetop to medium heat. Then fry potatoes in the 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!
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:
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