When I first saw this recipe, I just knew it had to be good. (And I turned out to be very, very right.) Diced potatoes dusted with cornbread mix and then fried? Yes, please! The result is they’re crispier and crunchier than any other fried potato I’ve ever had, but still with a wonderfully tender interior. Whistle Stop Potatoes are so full of flavor and simple to make that they should have a place in every kitchen.
First, you peel and dice up some potatoes and then toss them in a mixture of cornbread mix and seasoned salt. Any cornbread mix will do just fine – the flour in the mix helps the coating stick to the potatoes while the cornmeal makes things real crunchy.
Then you fry up the potatoes in some hot oil, just until they’re a light golden brown on the outside and wonderfully melt-in-your-mouth tender on the inside.
The coating isn’t heavy – it’s just enough to lend some crunch and flavor to the humble potato but not overwhelm it. Just think of it as the cornmeal bring out the very best in the potato.
These work as well for breakfast as they do for a dinner side and they take all of twenty minutes to make, which is good, because it means you’ll have plenty of opportunity to eat them. The contrast of the crispy exterior with the tender interior is everything you’ve been waiting for in a potato, you probably just didn’t know it yet!
Whistle Stop Potatoes
- 5-6 russet potatoes, peeled and diced
- 1/2 cup cornbread mix
- 1 tablespoon seasoned salt
- Vegetable oil for frying, as needed
- Fill a deep skillet with vegetable oil so it's 1/2-inch high. Place over medium to medium-high heat and let come to temperature while you prepare the potatoes.
- Add potatoes, cornbread mix, and seasoned salt to a large bowl and toss until evenly coated.
- Carefully add potatoes to hot oil, and cook, stirring frequently, until tender and lightly brown, 10-15 minutes.
- Remove to a paper towel to drain. Enjoy!
Recipe adapted from Southern Plate.