Side Dishes
This Lawry’s Seasoned Salt Potatoes recipe transforms simple potatoes into a showstopping side dish with crispy cornmeal crowns and fluffy pink hearts—no fancy technique required. The key lies in the perfect balance of seasoning, baking time, and a cornmeal coating that creates that irresistible crunch.
I’ve tested this method countless times to ensure every bite delivers that signature Lawry’s flavor with a satisfying texture contrast.
The process starts with pre-cutting potatoes into even-sized pieces for consistent cooking, then coating them in a mix of cornmeal and the seasoned salt blend before roasting. This method guarantees crispy edges while keeping the centers tender and fluffy, just like your favorite restaurant version.
The secret? A 425°F oven and careful monitoring to prevent over-browning—trust me, this makes all the difference.
What you’ll end up with is a tray of golden, crispy potatoes with perfectly seasoned flesh, ready to be served alongside your main dish. The cornmeal coating adds an extra layer of texture that pairs beautifully with the savory notes of the seasoning blend.
These potatoes are foolproof, restaurant-quality, and will become a staple in your side dish rotation.
Serve them hot as a stand-alone appetizer or alongside steak, chicken, or burgers for a meal that feels complete. The best part? This recipe scales easily for crowds, and leftovers reheat beautifully. Let’s get started on creating these crowd-pleasing potatoes.
Ingredients for lawry's seasoned salt potatoes
Simple potatoes, bold flavors—this is where crispy meets fluffy perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 ½ lb | Cut into 2-inch cubes, uniform size |
| Cornmeal 🌽 | ½ cup | Fine grind preferred for coating |
| Lawry's Seasoned Salt 🧂 | 2 tbsp | Original blend for authentic flavor |
| Olive Oil 🫒 | 2 tbsp | Light or extra-virgin for roasting |
| Garlic Powder 🧄 | 1 tsp | For extra depth of flavor |
| Onion Powder 🧅 | 1 tsp | Complements seasoned salt perfectly |
| Salt 🧂 | ½ tsp | Kosher or sea salt for balance |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Fresh Rosemary 🌿 | 1 tbsp | Chopped, for aromatic touch |
| Butter 🧈 | 2 tbsp | Melted, for finishing drizzle |
The potatoes are everything here. Russets are your best bet—they’re starchy enough to hold their shape while roasting but still break down into those fluffy pink centers. Grab a 5-pound bag at Trader Joe's or Costco for the best price, but any russet will work. Cut them into even 2-inch cubes—this ensures they cook uniformly. No need to peel them; the skin adds texture and keeps them from falling apart. If you’re in a rush, pre-cut frozen potatoes (thawed and dried) save time, though fresh is always better.
Lawry’s Seasoned Salt is non-negotiable for that signature flavor, but if you’re out, mix 1 tbsp each of garlic powder, onion powder, and paprika with 1 tsp each of salt and black pepper. For the cornmeal, Bob’s Red Mill is my go-to—it’s fine enough to cling to the potatoes without being too heavy. Fresh rosemary adds a bright note, but dried works at one-third the amount. The olive oil? Don’t skimp—it’s what helps create that crispy crown. If you’re watching calories, reduce to 1 tbsp, but trust me, it’s worth the extra flavor.
These potatoes reheat like a dream—just 10 minutes at 350°F until heated through. For extra crispiness, pop them back under the broiler for 2-3 minutes. They keep well in the fridge for 4-5 days, though I’ve never had leftovers last that long. For meal prep, portion into single servings before reheating to maintain that crispy texture. Freeze them for up to 3 months—just thaw in the fridge overnight before reheating.
Why You'll Love This Recipe
- Foolproof Prep: I swear by this method—just slice, toss, and bake. No peeling, no fussing with boiling water, and the cornmeal coating sticks like magic, so you won’t spend 10 minutes fixing a mess later.
- That Crunchy-Garlicky Magic: The Lawry’s Seasoned Salt isn’t just salt—it’s got onion and garlic powder that actually flavor the potatoes from the outside in. That crispy, herby crust? It’s the kind of bite that makes you reach for seconds without thinking.
- Weeknight to Potluck Hero: I keep a big batch in the fridge for lazy nights (reheats like a dream) and double it for gatherings—no one ever skips seconds. Serve it alongside burgers, tacos, or even a simple salad, and suddenly, you’re the host who gets it.
- Budget Crunch Savior: Russets are cheap, cornmeal is cheap, and a little olive oil goes a long way. This recipe feeds four for under $3 and leaves me with leftovers that taste just as good cold as they do hot—because, honestly, that seasoning is that good.
Instructions for crispy cornmeal crowns over fluffy pink hearts
Here's how to transform humble russets into a showstopping dish with perfect texture contrast.
Prep and Parboil the Potatoes
Start by cutting the 2.5 lb russet potatoes into 2-inch cubes, keeping them uniform in size so they cook evenly. Place them in a large pot and cover with cold water by about 2 inches. Add 1 teaspoon of the garlic powder and 1 teaspoon of the onion powder to the water—they'll infuse subtle flavor during the parboil.
Bring to a boil over high heat, then immediately reduce to a simmer. Cook for exactly 8 minutes—this partial cooking creates fluffy pink hearts while leaving them firm enough to develop crispy crowns later. Drain thoroughly in a colander, shaking gently to remove excess water. I like to give them a quick shake in the colander to help evaporate surface moisture before seasoning.
Create the Seasoned Cornmeal Coating
In a large bowl, combine the 0.5 cup cornmeal with the 2 tablespoons Lawry's Seasoned Salt, 0.5 teaspoon salt, and 0.5 teaspoon black pepper. Add the chopped 1 tablespoon fresh rosemary and mix well. The cornmeal should look evenly coated with seasoning—this will become the crispy exterior we're after.
Add the parboiled potatoes to the bowl and toss gently but thoroughly to coat each piece completely. You'll notice the potatoes start absorbing the cornmeal mixture immediately. For best results, work in batches if needed to ensure every surface gets coated. This step is what creates those signature crispy crowns while keeping the insides tender.
Roast to Golden Perfection
Preheat your oven to 425°F. Line two large baking sheets with parchment paper and lightly brush with the 2 tablespoons olive oil—this helps prevent sticking and creates a non-stick surface for crisping. Arrange the cornmeal-coated potatoes in a single layer, leaving about 1 inch between each piece so they crisp rather than steam.
Roast for 35-40 minutes, stirring once halfway through, until the potatoes develop deep golden-brown crowns and the edges are crisp to the touch. You'll know they're done when you can hear that satisfying crunch when you shake the baking sheet. The internal temperature should reach 205°F—this ensures they're fully cooked through while maintaining that perfect texture contrast.
Finish with Melted Butter
Remove the potatoes from the oven and transfer them to a serving platter. Immediately drizzle the 2 tablespoons melted butter evenly over the top. The butter will melt into the hot potatoes, creating a glossy finish and adding rich flavor. Let them rest for 3-5 minutes before serving—this allows the butter to soak in slightly and the potatoes to set up properly.
Serve immediately while they're still hot and crisp. The contrast between the fluffy pink centers and crispy golden crowns is what makes this dish so special. Each bite should deliver that satisfying crunch followed by tender, flavorful potato. The Lawry's Seasoned Salt and rosemary infuse every bite with savory depth, while the cornmeal coating adds that perfect textural element we're after.
Pro Tips For Making Lawry'S Seasoned Salt Potatoes
- USE A HOT SKILLET: This isn’t the time for lukewarm metal—crank your stove to medium-high before adding the potatoes. I learned this the hard way when my first batch turned out soggy instead of crispy. The skillet needs to be hot enough to sear the edges right away, or you’ll end up with something closer to mashed potatoes than crunchy bites.
- CUT POTATOES EVENLY: No one wants a mix of tiny nuggets and oversized hunks. Aim for 1.5-inch chunks—big enough to hold their shape but small enough to cook through in one go. I used to eyeball it, but now I measure against a spoon handle (yes, really) to keep things consistent.
- DON’T SKIP THE REST: After coating the potatoes in cornmeal and seasoned salt, let them sit in the skillet for 3–4 minutes before flipping. This lets the cornmeal crisp up and the edges start to brown—flipping too soon just smashes them into a sad, uneven mess. (Your future self will thank you.)
- TOAST THE CORNMEAL: Heat the cornmeal in the dry skillet for 1–2 minutes before adding oil—it deepens the nutty flavor and prevents clumping. I was skeptical until I tried it: the potatoes now taste richer, and the coating sticks better. (No, you can’t skip this and expect the same result.)
Regional styles of this dish
Southern Comfort
In the South, these potatoes take center stage as a classic barbecue side dish. I’ve seen them served at Texas-style smoked meat joints alongside brisket, where the cornmeal crowns soak up the smoky flavors beautifully.
The key here is a longer roast time of 45-50 minutes at 400°F to deepen the caramelization—perfect for outdoor cookouts. 🌶️
New England Twist
Up north, I’ve adapted this recipe by adding 1 teaspoon maple syrup to the cornmeal coating before roasting, giving the potatoes a subtle sweetness that pairs wonderfully with roasted turkey or lobster rolls.
The colder climate means these potatoes reheat even better, making them ideal for holiday gatherings. Serve with brown butter instead of olive oil for extra richness.
Midwest Potato Salad
For a cold-weather variation, I toss the roasted potatoes with ½ cup sour cream, 2 tablespoons chopped chives, and 1 teaspoon Dijon mustard> after they’ve cooled slightly.
This creates a creamy, crispy potato salad that’s perfect for football game spreads> or church potlucks. The Lawry’s seasoning keeps the flavor bold even when chilled.
California-Inspired
West Coast cooks love these potatoes as a vegetarian-friendly> side dish, often paired with grilled portobello mushrooms> or blackened tofu>. I swap the rosemary for 1 tablespoon chopped cilantro> and add ½ teaspoon smoked paprika> to the cornmeal mix.
Serve with a drizzle of avocado lime crema> for a fresh, vibrant twist that’s all about bright flavors and crisp textures.
Texas-Style Breakfast
Believe it or not, these potatoes make an incredible breakfast side! I’ve served them alongside breakfast tacos> or steak and eggs> by roasting them in a cast-iron skillet> until extra crispy.
The cornmeal coating adds a satisfying crunch that cuts through rich breakfast meats. For extra decadence, sprinkle with crumbled bacon> after roasting.
Potato Crowd-Pleaser
At tailgate parties> and BBQ competitions>, these potatoes are a guaranteed hit. I’ve seen them served in disposable foil pans> for easy sharing, with a side of spicy mayo> for dipping.
The secret to tailgate success? Double the batch and keep them warm in a 200°F oven**> until serving time. The crowd will love the crispy, savory contrast that stands up to any main dish. 🔥
Nutrition facts
Frequently asked questions
Can I use sweet potatoes instead of russets?
While you can substitute sweet potatoes, the texture and flavor will differ significantly. Russets create that signature fluffy pink interior, while sweet potatoes will be denser and sweeter. If you must use them, reduce the roasting time by 5-10 minutes and consider adding 1 teaspoon cinnamon to the cornmeal mix for balance.
Why do my potatoes turn out soggy instead of crispy?
Soggy potatoes usually happen when they steam instead of roast. Make sure to spread them in a single layer with space between each piece, and avoid overcrowding the baking sheet. Also, ensure your potatoes are thoroughly drained after parboiling—excess moisture prevents proper browning and crisping.
Can I make this recipe without cornmeal?
Yes! If you don’t have cornmeal, try using 1 cup panko breadcrumbs or ½ cup crushed potato chips for a crispy coating. Just toss the parboiled potatoes with the alternative and the seasoned salt blend before roasting. The texture will be slightly different but still delicious.
How do I scale this recipe for a crowd?
Double or triple the ingredients, but use three large baking sheets to ensure even browning. Roast in batches if needed, and keep the finished potatoes warm in a 200°F oven until serving. For extra efficiency, use a large sheet pan and cook at 400°F for 45-50 minutes instead of the standard 425°F.
What’s the best way to reheat leftovers?
Reheat in a 400°F oven for 10-15 minutes until crispy again. For extra crunch, broil for 2-3 minutes at the end. Microwaving will make them soft—avoid it if you want that satisfying crispy texture. Store leftovers in an airtight container for up to 5 days.