Side Dishes
Transforming simple potatoes into crispy cornmeal crowns with Lawry's Seasoned Salt is a game-changer for weeknight dinners. These potatoes deliver a perfect balance of tangy, savory depth and satisfying crunch—ideal for anyone who loves restaurant-quality sides without the fuss.
The secret lies in the cornmeal coating and precise seasoning application, ensuring every bite is both flavorful and texturally impressive.
This recipe delivers foolproof results in just 45 minutes, combining the convenience of canned potatoes with the bold flavors of Lawry's Seasoned Salt.
The vinegar bite in the seasoning cuts through the richness, creating a well-rounded taste profile that pairs beautifully with grilled meats, roasted chicken, or even as a standalone dish. No special equipment is needed—just an oven and a little patience for golden perfection.
By the end, you'll have crispy, caramelized potato crowns with a tender interior and a satisfying crunch that holds up through every bite. The cornmeal coating creates an irresistible texture, while the Lawry's Seasoned Salt ensures a tangy, savory kick.
These potatoes are perfect for elevating any meal, whether served as a side or as the star of a hearty plate.
Serve immediately while still warm, or store leftovers in the refrigerator for up to 3 days. The flavors only deepen over time, making these potatoes a versatile addition to your meal prep routine. Ready to master this restaurant-quality side in your own kitchen?
Ingredients for lawry's seasoned salt potatoes
Pantry staples meet bold flavors for crispy, restaurant-style potato crowns everyone will crave.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 lbs | Large, uniform size preferred |
| Cornmeal 🌽 | 1 cup | Fine grind for even coating |
| Lawry's Seasoned Salt 🧂 | 2 tbsp | Key for tangy, savory flavor |
| Unsalted Butter 🧈 | 2 tbsp | Melted, full-fat for richness |
| Garlic Powder 🧄 | 1 tsp | Enhances savory depth |
| Onion Powder 🧅 | 1 tsp | Balances seasoning profile |
| White Vinegar 💧 | 1 tbsp | Brightens flavor profile |
| Olive Oil 🫒 | 1 tbsp | For crispy coating |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The potatoes are the foundation—russets are ideal for their high starch content, but Yukon Golds work too if that's what you've got. Grocery store russets are fine, but avoid those with sprouts or soft spots. The cornmeal is non-negotiable for that signature crunch—Bob's Red Mill or Anthony's are my go-tos, but any fine grind works. Lawry's Seasoned Salt is the star here, with its perfect blend of vinegar, garlic, and onion powders. You'll find it in the spice aisle, usually near the canned goods—check the expiration date, as it loses potency over time. If you're prepping ahead, peel and cut the potatoes up to a day before coating them.
No Lawry's Seasoned Salt? Mix 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp celery salt, and 1/4 tsp black pepper—it's a solid substitute. Running low on cornmeal? Semolina or all-purpose flour at the same amount will work in a pinch, though the texture won't be quite as crisp. The vinegar is key for that tangy bite—apple cider vinegar works too, but white vinegar is more neutral. Fresh parsley isn't mandatory, but it adds a bright finish. If you're short on time, skip it or use dried parsley at one-third the amount. The butter should be full-fat for the best flavor—don't skimp here.
These potatoes are best served immediately after baking while they're still crispy, but they reheat beautifully in a 350°F oven for 10-15 minutes. Store leftovers in an airtight container for up to 3 days—the texture softens slightly, but the flavor only gets better. For meal prep, bake a double batch and freeze half for up to 3 months. To reheat from frozen, bake at 375°F for 20-25 minutes until golden and crispy again. Garnish with extra parsley right before serving—it makes all the difference.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub pots—just slice, toss, and bake. The cornmeal soaks up butter like a dream, and the Lawry’s salt does all the work for you.
- Crispy-Creamy Payoff: That first bite? Buttery, garlicky perfection with a crunchy crust you won’t find in store-bought versions. The secret’s in the double-coating—cornmeal first, then that seasoned salt finish.
- Game for Any Meal: Serve it alongside grilled chicken for a weeknight win, pile it high for tailgating, or let the kids dig in at a picnic. Honestly, I’ve eaten it cold the next day, and no one’s complained.
- Budget-Friendly Staple: Russets are cheap, butter stretches far, and a single bag of Lawry’s lasts forever. Plus, these reheat like a champ—just toss them back in the oven for 10 minutes, and you’ve got dinner again.
Step-by-step instructions for crispy cornmeal crowns with tangy vinegar bite
Here's how to transform simple russet potatoes into restaurant-worthy crispy crowns with perfect texture and bold flavor.
Prepare and Boil the Potatoes for Maximum Crispiness
Start by selecting four large, uniform russet potatoes weighing a total of 2 pounds. Scrub them thoroughly under cold water to remove any dirt, then slice them into ½-inch thick rounds using a sharp chef's knife. You want consistent thickness for even cooking.
Place the potato rounds in a large pot and cover them completely with cold water. Add the 1 tablespoon of white vinegar to the water—this helps preserve the potatoes' natural color and enhances their crispiness. Bring the water to a rolling boil over high heat, then reduce to a gentle simmer. Cook the potatoes for exactly 8 minutes, until they're fork-tender but still hold their shape when pierced.
Create the Crispy Cornmeal Coating
While the potatoes cook, melt the 2 tablespoons of unsalted butter in a large skillet over medium heat. Once melted, remove the pan from heat and stir in the 1 cup of cornmeal, 2 tablespoons of Lawry's seasoned salt, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. The mixture should resemble a coarse, flavorful crumb that will create that signature crispy crust.
In a separate small bowl, whisk together the 1 tablespoon of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. This will be your final coating to ensure maximum crispiness and flavor penetration.
Drain and Coat the Potatoes for Optimal Texture
Drain the cooked potatoes thoroughly in a colander, shaking them gently to remove excess water. Working in batches if needed, toss each potato round in the cornmeal mixture until completely and evenly coated. You'll notice the cornmeal clings to the potatoes, creating a textured surface that will crisp beautifully.
Transfer the coated potatoes to a wire rack set over a baking sheet. This allows air to circulate on all sides, preventing steaming and ensuring even crispiness. Let them rest for 10 minutes while you prepare your baking setup.
Bake Until Golden and Crispy
Preheat your oven to 425°F for 15 minutes to ensure it's fully heated before adding the potatoes. Arrange the potatoes in a single layer on a parchment-lined baking sheet, leaving about ½-inch space between each piece. This prevents them from steaming and ensures maximum crispiness.
Bake for 25-30 minutes, flipping the potatoes halfway through cooking time, until they develop a deep golden brown color and are crispy to the touch. The edges should be slightly caramelized while maintaining a tender interior. You'll know they're perfectly done when they release easily from the baking sheet.
Finish with Fresh Parsley and Serve Immediately
Remove the potatoes from the oven and transfer them to a serving platter. Immediately sprinkle with the 0.25 cup of chopped fresh parsley, which adds a bright contrast to the rich, savory flavors. The parsley should be distributed evenly across all the potatoes for both visual appeal and fresh flavor.
Serve these crispy cornmeal crowns immediately while they're at their peak texture. The combination of the crispy exterior, tender interior, and tangy seasoning makes these potatoes a showstopper side dish that will have everyone asking for seconds. Pair them with grilled meats or use them as a base for loaded potato bowls.
Pro Tips For Making Lawry'S Seasoned Salt Potatoes
- CUT POTATOES EVENLY: Use a mandoline or sharp knife to slice them ¼-inch thick—any thicker and they’ll steam instead of crisp. I learned this the hard way after serving mushy potatoes that tasted like glue.
- DRY THEM WELL: Pat those slices dry with paper towels before coating—wet potatoes mean soggy cornmeal crust. Even if you’re in a rush, skip this and you’ll regret it later.
- START HOT, END LOW: Sear the potatoes in a screaming-hot skillet for 2 minutes per side, then drop the heat to medium-low to finish cooking. My first batch burned on the bottom because I didn’t adjust the heat.
- TOAST THE CORNMEAL: Mix the cornmeal with Lawry’s salt and garlic powder, then toast it in the dry skillet for 30 seconds before adding butter. This adds nutty depth—sounds weird, but it works.
Regional styles of this recipe
Southern Comfort Style
In the South, these potatoes take on a heartier profile with the addition of smoked paprika and a touch of hot sauce. Boost the seasoning blend by mixing in 1 teaspoon smoked paprika and ½ teaspoon cayenne pepper with the Lawry's Seasoned Salt.
For extra depth, brush the baked potatoes with 2 tablespoons honey after baking and serve with a side of creamy coleslaw—the Southern pairing is unbeatable. 🌶️
New England Crispy Bites
Up north, the focus shifts to extra crispiness and a touch of sweetness. Before baking, toss the cornmeal-coated potatoes with 1 tablespoon brown sugar and an extra ½ teaspoon salt. Bake at 450°F for 20 minutes before reducing to 425°F to finish.
Serve with maple-glazed bacon and a dollop of sour cream—this New England twist adds a satisfying crunch and sweet-savory balance. 🍁
Midwest Comfort Twist
The Midwest loves its loaded potatoes, so take these crowns to the next level by topping them with shredded cheddar cheese and crumbled bacon after baking. For extra flavor, add ½ teaspoon mustard powder to the seasoning blend.
Serve alongside meatloaf or fried chicken—this hearty approach makes these potatoes a full-fledged main dish. 🍖
Pacific Northwest Herb Infusion
Out west, fresh herbs and a lighter touch shine. Replace ½ teaspoon onion powder with 1 teaspoon dried rosemary and ½ teaspoon dried thyme in the seasoning blend.
After baking, garnish with chopped fresh dill and a drizzle of lemon aioli. Pair with grilled salmon or seared scallops for a bright, herbaceous contrast. 🌿
Tex-Mex Fiesta Style
For a Southwestern flair, swap ½ teaspoon onion powder for 1 teaspoon chili powder and ½ teaspoon cumin. After baking, top with black beans, sautéed bell peppers, and a sprinkle of cotija cheese.
Serve with grilled steak or tacos—this zesty, smoky version brings fiesta energy to your table. 🌵
Classic Diner Crunch
Channel your favorite diner with a buttery, golden crust and a side of crispy onions. Before baking, toss the potatoes with 2 tablespoons chopped green onions and an extra 1 teaspoon garlic powder.
After baking, top with caramelized onions and a sprinkle of crushed Ritz crackers for texture. Serve with breakfast hash or fried eggs for a nostalgic diner-style meal. 🍳
Nutrition facts
Frequently asked questions
Can I use sweet potatoes instead of russets?
Sweet potatoes work differently due to their moisture content and texture. For best results, stick with russets or Yukon Golds—they hold their shape better during boiling and develop that signature crispy crust. If you must use sweet potatoes, slice them ¼-inch thick and reduce baking time by 5-7 minutes to prevent overcooking.
Why are my potatoes soggy instead of crispy?
Soggy potatoes usually mean excess moisture wasn't removed properly. After boiling, shake them vigorously in a colander for 30 seconds, then pat them dry with paper towels before coating. Also, ensure your oven is fully preheated to 425°F, and don't overcrowd the baking sheet—leave ½-inch between pieces for proper airflow.
Can I make this recipe ahead of time?
Yes! Prepare the potatoes up to the coating step, then store them in an airtight container in the fridge for 24 hours. To serve later, bake from cold at 425°F for 35-40 minutes, flipping halfway. For freezing, bake fully, cool completely, then freeze in a single layer before transferring to a bag. Reheat frozen potatoes at 375°F for 20-25 minutes.
What's the best way to store leftovers?
Store in an airtight container in the fridge for up to 3 days. The texture will soften slightly, but reheating at 350°F for 10-15 minutes will restore some crispiness. For longer storage, freeze baked potatoes (uncoated) for up to 3 months. Always reheat from frozen at 375°F until golden and crispy again.
Can I use Lawry's Seasoned Salt for other potato dishes?
This seasoning works great for mashed potatoes, roasted wedges, or even potato salads. For mashed potatoes, add 1 tbsp per 4 cups of cooked potatoes along with butter and cream. For roasted wedges, toss with olive oil and 1 tsp per pound** of potatoes before roasting. The vinegar bite adds depth to any potato preparation.