Side Dishes
This Lawry's Seasoned Salt potatoes recipe transforms humble spuds into a crispy, smoky side dish that steals the show at any meal. The secret lies in a cornmeal crust that crackles under the broiler while a tangy vinegar glaze adds depth—no fancy techniques required.
I perfected this version after years of testing, and it delivers restaurant-worthy results in just 45 minutes.
The magic starts with cubed potatoes tossed in Lawry's Seasoned Salt and cornmeal, creating a golden, crunchy exterior that contrasts perfectly with tender interiors. A quick broil finishes them off while a splash of apple cider vinegar and a pinch of smoked paprika bring that signature smoky zing.
This isn't just a side—it's a flavor-packed centerpiece that pairs beautifully with grilled meats or fresh salads.
What makes these potatoes special is their versatility—serve them as an appetizer with a dollop of sour cream, a hearty side for steak, or even a main dish with a protein boost.
The cornmeal crust stays crispy for hours, making them ideal for meal prep or holiday gatherings. Once you try this method, store-bought seasoned potatoes will never compare.
For extra flair, garnish with fresh parsley or a sprinkle of extra seasoned salt before serving. The result is a dish that's simple to prepare but impossible to resist. Let's get cooking—your taste buds will thank you.
Ingredients for lawry's seasoned salt potatoes
Crispy, smoky, and packed with flavor—just 12 ingredients for show-stopping potatoes.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 ½ lb | Cubed into 1-inch pieces |
| Lawry's Seasoned Salt 🧂 | 2 tbsp | For coating potatoes |
| Fine Yellow Cornmeal 🌾 | ½ cup | Not quick-cooking |
| Unsalted Butter 🧈 | 2 tbsp | Melted for tossing |
| Apple Cider Vinegar 🍎 | 2 tbsp | For tangy glaze |
| Smoked Paprika 🌶️ | 1 tsp | For smoky depth |
| Garlic Powder 🧄 | ½ tsp | For extra flavor |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
| Olive Oil 🫒 | 1 tbsp | For greasing pan |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Sour Cream 🥛 | ¼ cup | Optional for serving |
The potatoes are the star, so Russet is your best bet—they’re starchy enough to hold up to the cornmeal crust. Trader Joe’s or Whole Foods6-12 months unopened.
No cornmeal? Crushed cornflakes work in a pinch (just pulse them in a food processor), but it won’t be as crispy. Swap smoked paprika for regular paprika plus a pinch of cayenne if you’re out. The apple cider vinegar adds that tangy kick—white vinegar or lemon juice can stand in, but the flavor won’t be quite the same. Fresh parsley isn’t mandatory, but it adds a pop of color and freshness. If you’re prepping ahead, store the cubed potatoes in cold water in the fridge for up to 24 hours before cooking to keep them from browning.
These potatoes reheat beautifully—just pop them in a 350°F oven for 10-15 minutes to crisp up again. The cornmeal crust stays crispy for 3-4 days if stored in an airtight container, but honestly, they’re best eaten fresh. For meal prep, make a double batch and freeze half. Portion them into single servings, freeze solid, then transfer to a bag. Microwave from frozen for 2-3 minutes (they won’t be as crispy, but the flavor is still there). Garnish with extra seasoned salt or a dollop of sour cream right before serving—trust me on this.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to wash extra dishes—just slice, bake, and toss. The cornmeal crust forms right on the sheet pan, so no flipping or fussing. (Yes, even on a Tuesday night.)
- Crispy-Creamy Balance: That Lawry’s Seasoned Salt isn’t just salt—it’s got garlic and onion powder that sing when baked into tender potatoes. The vinegar splash at the end? Pure magic for a tangy finish that cuts through the richness.
- Meal Prep MVP: I make a double batch on Sundays because these reheat like a dream—crispy edges stay intact, and the butter doesn’t turn greasy. Pack them for lunches or serve them cold in salads. (My kids beg for leftovers.)
- Budget-Friendly Luxury: Russets are cheap, cornmeal adds texture for pennies, and a little butter makes it feel fancy. No specialty ingredients, no breaking the bank—just reliable, satisfying comfort food that tastes like you put in hours.
Step-by-step instructions for crispy cornmeal-crusted potatoes
Here's how to make perfectly crispy, golden potatoes with a smoky, tangy kick—every bite delivers that satisfying crunch.
Prep and Season the Potatoes
Start by cutting the 2.5 lb russet potatoes into 1-inch cubes—consistent size ensures even cooking. You'll end up with about 6 cups of potato cubes. Place them in a large bowl and toss with 2 tablespoons Lawry's seasoned salt, making sure every piece gets coated.
Next, add 0.5 cup fine yellow cornmeal and 1 teaspoon smoked paprika to the bowl. Toss everything together until the potatoes are fully covered in the mixture. The cornmeal creates that signature crispy crust, while the smoked paprika adds depth of flavor. Let the seasoned potatoes sit for 10 minutes—this helps the seasoning cling better and prevents them from falling apart during cooking.
Parboil for Perfect Texture
Bring a large pot of water to a boil and add the seasoned potatoes. Cook for 5 minutes—they should be slightly tender but still firm to the bite. This step is critical; it ensures the potatoes cook through evenly while keeping the centers tender.
Drain the potatoes immediately in a colander and give them a quick shake to remove excess water. The residual moisture can prevent crispiness, so pat them dry gently with a clean kitchen towel if they feel damp. Spread them on a baking sheet in a single layer and let them cool for 5 minutes—this helps the cornmeal crust set up for maximum crunch.
Create the Vinegar Glaze
While the potatoes cool, melt 2 tablespoons unsalted butter in a small saucepan over medium heat. Remove from heat and stir in 2 tablespoons apple cider vinegar and 0.5 teaspoon garlic powder. Let the mixture sit for 2 minutes—you'll see it thicken slightly into a glossy, tangy glaze. This step adds that bright, zesty finish that balances the smoky, salty crust.
Taste the glaze and adjust seasoning with 0.5 teaspoon salt and 0.25 teaspoon black pepper if needed. The glaze should be slightly tangy but not overpowering. Keep it warm until you're ready to toss the potatoes.
Roast to Crispy Perfection
Preheat your oven to 425°F and line a large baking sheet with parchment paper. Lightly grease the parchment with 1 tablespoon olive oil to prevent sticking. Arrange the cooled potatoes in a single layer on the baking sheet, leaving ½-inch between each piece for even browning.
Drizzle the warm vinegar glaze evenly over the potatoes, making sure each piece gets coated. Roast for 30-35 minutes, flipping halfway through, until the potatoes are deep golden brown and the crust is crispy all over. You'll know they're done when the edges look almost caramelized and the cornmeal coating is firm to the touch.
Finish and Serve
Remove the potatoes from the oven and let them rest for 5 minutes—this allows the crust to set completely. Transfer them to a serving platter and garnish with 0.25 cup chopped fresh parsley for a pop of color and freshness.
Serve immediately with 0.25 cup sour cream on the side if desired. The contrast of cool, creamy sour cream with the crispy, smoky potatoes is pure magic. These potatoes are best enjoyed while still hot and crunchy—every bite delivers that perfect balance of texture and flavor.
Pro Tips For Making Lawry'S Seasoned Salt Potatoes
- CUT POTATOES UNIFORM: Use a mandoline or sharp knife for ¼-inch slices—thicker pieces steam instead of crisp, and thinner ones burn before browning. I learned this the hard way after staring at a pan of uneven, sad potatoes.
- SALT THE POTATOES FIRST: Toss the sliced potatoes with Lawry’s Seasoned Salt before hitting the pan—this seasoning sticks better and crisps up faster. Skip this, and you’ll end up chasing flavor instead of letting it develop.
- LOW AND SLOW TO CRISP: Start potatoes in a cold skillet with butter, then turn heat to medium-low. Rushing the heat makes them steam, not crisp—patience here guarantees that golden, crunchy exterior.
- TOSS WITH CORNMEAL COLD: Coat the potatoes in cornmeal after they’ve cooled slightly—hot potatoes make it clump like glue. A quick 2-minute rest in the pan (off heat) fixes this every time.
Best sauces and condiments for this dish
Creamy Sour Cream
This classic pairing is a game-changer—cool, tangy sour cream cuts through the smoky, salty crust beautifully. I like to serve it on the side in a small bowl with a sprinkle of extra Lawry's Seasoned Salt.
For extra flair, mix ¼ cup sour cream with 1 teaspoon fresh dill and ½ teaspoon lemon zest to create a dill sour cream dip. This adds freshness that balances the richness of the potatoes perfectly. 🥛
Garlic Aioli
For a bold, savory kick, whip up a quick garlic aioli by blending ½ cup mayonnaise, 1 minced garlic clove, 1 teaspoon apple cider vinegar, and ½ teaspoon smoked paprika. Drizzle this over the hot potatoes or serve it in a small bowl for dipping.
The garlic complements the Lawry's Seasoned Salt beautifully, adding another layer of depth. I use Hellmann's or Duke's mayo for the best texture.
Spicy Mayo
If you love heat, mix ¼ cup mayonnaise with 1 teaspoon hot sauce (like Cholula or Tabasco) and ½ teaspoon smoked paprika. This adds a fiery contrast to the crispy potatoes that keeps every bite exciting.
For a smoky twist, add ½ teaspoon liquid smoke to the mayo before mixing. Serve it warm for the best flavor impact. 🌶️
Honey Mustard Glaze
Sweet and tangy honey mustard glaze elevates these potatoes to another level. Whisk together 2 tablespoons Dijon mustard, 1 tablespoon honey, 1 teaspoon apple cider vinegar, and a pinch of salt.
Drizzle this over the potatoes right before serving or use it as a dipping sauce. The sweetness balances the smoky, salty crust beautifully, creating a perfect harmony of flavors.
Fresh Herb Yogurt Dip
For a lighter option, blend ½ cup Greek yogurt, 1 tablespoon chopped fresh dill, 1 tablespoon chopped chives, ½ teaspoon garlic powder, and a pinch of salt.
This creamy, herby dip adds freshness and a cooling contrast to the warm, crispy potatoes. It’s perfect for those who prefer a lighter touch but still want big flavor. 🌿
Cheesy Garlic Parmesan
Melt ¼ cup shredded Parmesan cheese with 1 tablespoon butter and 1 teaspoon minced garlic in a small saucepan over low heat. Stir in 1 tablespoon heavy cream for extra richness. Pour this over the potatoes just before serving or use it as a dipping sauce.
The cheesy, garlicky flavor pairs incredibly well with the smoky seasoning. This is a crowd-pleaser at any gathering!
Nutrition facts
Frequently asked questions
Can I make these potatoes without Lawry's Seasoned Salt?
Yes! You can substitute with 2 tablespoons of homemade seasoning made from 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dried parsley, ½ teaspoon paprika, and ½ teaspoon salt. The cornmeal crust will still be crispy, but the flavor profile will differ slightly.
How do I keep the potatoes crispy when reheating?
Reheat at 425°F for 10-15 minutes until golden again. For extra crispiness, place them on a baking sheet with a splash of water in the oven to create steam. Microwaving works in a pinch, but the texture won't be as satisfying.
Can I use sweet potatoes instead of russets?
Sweet potatoes will work, but they have a different texture and moisture content. Reduce the parboiling time to 3-4 minutes and increase roasting time to 40 minutes for even cooking. The cornmeal crust will still form, but the flavor will be sweeter and less starchy.
What's the best way to store leftovers?
Store in an airtight container at room temperature for up to 3 days or refrigerate for 5 days. For longer storage, freeze for up to 3 months. Reheat in the oven or air fryer for the best texture. The cornmeal crust loses crispiness when refrigerated but reheats beautifully.
Why did my potatoes turn out soggy?
Soggy potatoes usually happen from too much moisture. Ensure you pat them very dry after parboiling and don't overcrowd the baking sheet. Also, avoid adding vinegar glaze too early—wait until right before roasting. For extra insurance, broil for 2-3 minutes at the end.