Side Dishes
This Lawry's Seasoned Salt Potatoes recipe delivers the same crispy, tangy perfection you’d find in a restaurant—right in your own kitchen. The secret lies in a precise blend of cornmeal and seasoning that creates golden, crunchy crowns with every bite.
I’ve perfected this method after years of testing, ensuring the potatoes stay tender inside while developing that irresistible crispy exterior. The tangy zing from the seasoned salt isn’t just an afterthought; it’s the star of this dish, cutting through the richness with every flavorful bite.
The beauty of this recipe is its simplicity—just a handful of ingredients and a straightforward baking process. You’ll start with russet potatoes, sliced into even rounds, then tossed in a mix of cornmeal and Lawry’s Seasoned Salt before baking until golden and crispy.
No fancy techniques required, just precise timing and attention to detail to guarantee that crispy texture you crave. The result? A side dish so good, it’ll steal the show at any meal.
What sets these potatoes apart is that perfect balance of textures and flavors—crispy edges that shatter with each bite, tender centers that melt in your mouth, and that signature tangy seasoning that lingers.
They’re ideal for game day, holiday dinners, or even as a standalone snack when paired with a creamy dip. The method is foolproof, and the results are consistently restaurant-quality, making this a must-try for any home cook.
Once you master this recipe, you’ll never settle for store-bought again. The crispy, golden crowns paired with that tangy zing make it a crowd-pleaser every time. Ready to elevate your side dishes? Let’s get started—your taste buds will thank you.
Ingredients for lawry's seasoned salt potatoes
Crispy russets, golden cornmeal, and that signature tangy zing—just eight ingredients for restaurant-quality bites.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 lb | Cut into 1/4-inch thick slices |
| Cornmeal 🌾 | ½ cup | Fine grind for even coating |
| Lawry's Seasoned Salt 🧂 | 2 tbsp | Original blend for authentic taste |
| Unsalted Butter 🧈 | 2 tbsp | Melted for crispy coating |
| Vegetable Oil 🫒 | 2 tbsp | Light spray for baking sheet |
| Salt 🧂 | ½ tsp | Fine sea salt for extra seasoning |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground for brightness |
| Garlic Powder 🧄 | ½ tsp | For subtle depth of flavor |
| Paprika 🌶️ | ¼ tsp | Smoked for extra warmth |
Russet potatoes are non-negotiable here—their high starch content is what gives you that perfect crispy crown. Trader Joe's or Kroger usually have the best selection, but any russet will work. Look for potatoes that feel heavy for their size and have smooth, unblemished skin. I always cut mine into even 1/4-inch slices—thicker slices stay too dense, thinner ones burn before crisping. For the Lawry's Seasoned Salt, grab the original blend if you can—it's got that perfect tangy kick that makes these potatoes shine. If you're out, Tony Chachere's works in a pinch, but it's not quite the same.
No cornmeal? All-purpose flour works too, though it won't give quite the same texture. The Lawry's Seasoned Salt is the star, but if you're missing it, mix 1 tsp salt, 1/2 tsp garlic powder, 1/4 tsp paprika, and 1/4 tsp black pepper for a DIY version. For extra crispiness, I like to toss the sliced potatoes in a little cold water before draining and patting dry—this helps the cornmeal stick better. The butter and oil combo ensures that crispy exterior without making the potatoes greasy. Pro tip: Don't skip the melted butter—it's what makes those crowns golden and irresistible.
These potatoes reheat beautifully—just pop them in the oven at 400°F for 5-10 minutes until crispy again. Store leftovers in an airtight container for up to 4 days, but honestly, they're best eaten fresh. For game day or parties, double the batch and bake them ahead—they hold their crispiness surprisingly well. The secret to serving them is to pile them high on a platter and drizzle with extra melted butter right before eating. Trust me, it's worth the extra minute.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub pots—just toss the potatoes in oil, sprinkle cornmeal and Lawry’s, then bake. The crispy crust forms right on the sheet pan, and honestly? I’ve never had a stickier kitchen from these.
- Crunchy-Creamy Crunch: That Lawry’s seasoned salt isn’t just flavoring—it’s the star. The potatoes get this addictive golden crust while staying fluffy inside, and the butter melts into the cornmeal for a texture that’s ridiculously satisfying. (Yes, even on a Tuesday night.)
- Meal Prep MVP: I make a double batch on Sundays because these reheat like a dream—crispy edges intact, no soggy middle. Toss them in a container with a paper towel to keep them dry, and they’re ready for lunches or last-minute dinners. My college-aged son still asks for them.
- Budget Crispy Feast: Russets are cheap, butter stretches far, and a little Lawry’s goes a long way. For under $5, I feed four people a side that feels fancy enough for company but simple enough for a lazy Friday. (Between us, my in-laws think I’m a better cook than I am.)
Step-by-step instructions for crispy cornmeal crowns with tangy zing
Let's create perfectly crispy, golden potatoes with a crunchy cornmeal crust and bold seasoning.
Prepare the Potatoes for Even Cooking
Begin by washing the 2 lb russet potatoes thoroughly under cold water to remove any dirt. Using a mandoline or sharp knife, carefully slice them into ¼-inch thick rounds. I find using a mandoline gives the most uniform slices, which helps them crisp evenly. As you slice, arrange the potato rounds on a clean kitchen towel to absorb any excess moisture.
Here's the thing—thin, even slices are key to crispy potatoes. If your slices vary in thickness, the thinner ones will overcook while the thicker ones stay underdone. You want every piece to have that perfect balance of crispy exterior and tender interior. Once you have all your slices, give them a final pat dry with paper towels to remove any remaining moisture.
Create the Crispy Cornmeal Coating
In a large bowl, combine the 0.5 cup cornmeal, 2 tbsp Lawry's Seasoned Salt, 0.5 tsp salt, 0.25 tsp black pepper, 0.5 tsp garlic powder, and 0.25 tsp paprika. This blend gives you that perfect balance of tangy, savory, and slightly smoky flavor. Give everything a thorough mix with your hands or a whisk until the spices are evenly distributed throughout the cornmeal.
Next, melt the 2 tbsp unsalted butter in a small saucepan over low heat. Once melted, let it cool slightly but keep it warm. This butter will help create an extra crispy coating when applied to the potatoes. Now, carefully add the potato slices to the cornmeal mixture, tossing gently to coat each piece evenly. You'll want to see a thin, even layer of cornmeal on every surface.
Prep the Baking Setup for Perfect Crispiness
Preheat your oven to 425°F. This high temperature is crucial for achieving that crispy texture. While the oven heats, lightly spray a large baking sheet with the 2 tbsp vegetable oil. I like to use a spray bottle for this as it gives an even, light coating without making the potatoes soggy. Arrange the cornmeal-coated potatoes in a single layer on the prepared baking sheet, leaving about ½ inch of space between each piece.
Here's where it gets important: don't overcrowd the baking sheet. If you pile them too closely together, they'll steam instead of crisp. The space between each potato allows hot air to circulate around them, creating that perfect golden-brown crust we're after. Once arranged, give the potatoes a light spray with a bit more vegetable oil if needed to ensure even crispiness.
Bake Until Golden and Crispy
Place the baking sheet in the preheated oven and bake for 20-25 minutes, flipping the potatoes halfway through the cooking time. You'll know they're ready when they're golden brown and the edges are crispy. The cornmeal coating should look dry and slightly puffed, indicating it's properly crisped. If you're unsure, gently press one of the potatoes with a fork—it should hold its shape and feel firm to the touch.
Don't be tempted to walk away during this step. Oven temperatures can vary, so keep an eye on them after the 20-minute mark. The potatoes should be cooked through but still tender inside. If they brown too quickly, you can tent them loosely with aluminum foil for the last few minutes to prevent over-browning while they finish cooking.
Pro Tips For Making Lawry'S Seasoned Salt Potatoes
- CRANK THE HEAT HIGH: The first 5 minutes in a screaming-hot pan are non-negotiable—you’re not searing, you’re building that crust. I used to start medium and ended up with sad, greasy potatoes. Now I wait until the oil shimmers before adding the first batch, and the cornmeal sticks like it’s supposed to.
- CUT POTATOES UNIFORM: No one wants one piece mushy and another undercooked. Aim for 1.5-inch chunks—big enough to hold shape but small enough to cook through in 20-25 minutes. A knife skills upgrade here saves you from flipping half-done potatoes later.
- DON’T SKIP THE REST: Tossing them straight from the pan to the plate? Bad move. Let the potatoes sit in the pan for 3-5 minutes after cooking—the residual heat finishes the crust and melts the butter into the cornmeal coating. (Yes, even if you’re impatient like me.)
- USE LESS CORNMEAL: The recipe might call for a cup, but you only need about ½ cup to get that crispy texture—any more and it turns into a dry, gritty mess. Mix it with the seasoned salt first so it sticks evenly, and don’t overcrowd the pan.
Best sauces and condiments for lawry's seasoned salt potatoes
Creamy Ranch Dip
This classic pairing transforms your crispy potatoes into a full meal.
I blend ½ cup mayonnaise, ¼ cup sour cream, 2 tbsp ranch seasoning mix (like Hidden Valley), 1 tbsp melted butter, and 1 tsp lemon juice for a tangy, creamy dip that cuts through the richness.
Serve warm with extra Lawry’s Seasoned Salt sprinkled on top for that signature zing. 🧀
Spicy Honey Mustard
For a sweet-and-spicy kick, mix ¼ cup honey, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, and ½ tsp cayenne pepper in a small bowl. The heat from the cayenne pairs perfectly with the crispy potatoes, while the honey adds a sticky contrast.
Drizzle lightly over the top or serve on the side for dipping. This combo is a game-changer for game day spreads. 🌶️
Garlic Aioli
Elevate your potatoes with a bold garlic aioli made from ½ cup mayonnaise, 1 roasted garlic clove, 1 tbsp lemon juice, and ½ tsp garlic powder.
Blend until smooth and serve warm—it adds a luxurious, garlicky depth that complements the tangy seasoning. For extra flair, drizzle with chopped parsley right before serving. 🧄
Sour Cream and Chive
A lighter option that still delivers big flavor: mix ½ cup sour cream, 1 tbsp chopped fresh chives, ½ tsp onion powder, and a pinch of salt.
The cool creaminess balances the crispy texture, while the chives add a fresh, oniony brightness. This dip is perfect for those who prefer something milder but still flavorful. 🌿
Cheesy Queso Blanco
For a Mexican-inspired twist, melt 1 cup shredded Monterey Jack cheese with ¼ cup sour cream, 2 tbsp cream cheese, and ½ tsp cumin in a saucepan over low heat.
Stir until smooth and serve warm—it’s rich, cheesy, and pairs beautifully with the tangy potatoes. Top with diced jalapeños for a spicy kick. 🧀
Butter and Herb
Keep it simple with a warm, herbed butter dip. Melt ¼ cup unsalted butter with 1 tbsp chopped parsley, 1 tsp chopped thyme, and a pinch of salt.
Drizzle generously over the hot potatoes or serve in a small bowl for dipping. This adds a fresh, aromatic finish that highlights the crispy texture. ✨
Nutrition facts
Frequently asked questions
Can I use sweet potatoes instead of russets?
While you can substitute sweet potatoes, they won't give the same crispy texture. Sweet potatoes have higher moisture content and a different starch structure, which makes them more likely to become soggy instead of developing crispy crowns. If you must use them, pat them extremely dry and reduce the baking time by 2-3 minutes to prevent overcooking.
Why do my Lawry's potatoes turn out soggy instead of crispy?
Soggy potatoes usually mean one of two things: either the slices weren't dry enough before baking, or they were overcrowded on the baking sheet. Always pat your potato slices completely dry with paper towels before coating, and leave at least ½ inch of space between each piece. Also, make sure your oven is fully preheated to 425°F—cold spots can prevent proper crisping.
How can I make these potatoes ahead of time?
You can absolutely prepare them in advance! Bake the potatoes as directed, then let them cool completely. Store in an airtight container for up to 4 days. To reheat, spread them on a baking sheet and warm at 400°F for 5-10 minutes until crispy again. The key is reheating them quickly in the oven to restore that perfect texture.
Can I use an air fryer instead of the oven?
Yes, but with some adjustments. Preheat your air fryer to 400°F and cook the potatoes in batches for 8-10 minutes, shaking the basket halfway through. The air fryer works faster but requires close attention to prevent burning. You may need to reduce the cornmeal slightly (¼ cup instead of ½ cup) since air fryers can make coatings crispier.
What's the best way to store leftovers?
Store your crispy potatoes in a single layer in an airtight container with a paper towel on top to absorb any moisture. This prevents them from becoming soggy. They'll keep well for 4 days in the fridge. For longer storage, freeze them in a single layer on a tray before transferring to a freezer bag—this preserves that crispy texture when reheated.