FRIED GREEN POTATOES

Ingredients

1. The Potatoes & Binding Wash

• 2 lbs Firm Green Potatoes (unripe white or red potatoes, washed, scrubbed, and sliced into uniform $\frac{1}{4}$ -inch rounds)
• $\frac{1}{2}$ cup Buttermilk (or regular milk mixed with 1 tsp lemon juice)
• 1 Large Egg (beaten into the buttermilk to create an adhesive wash)

2. The Seasoned Cornmeal Coating

• 1 cup Fine Yellow Cornmeal (adds traditional Southern crunch)
• $\frac{1}{2}$ cup All-Purpose Flour
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Smoked Paprika (for color and mild smoky depth)
• 1 tsp Fine Sea Salt
• $\frac{1}{2}$ tsp Freshly Ground Black Pepper
• $\frac{1}{4}$ tsp Cayenne Pepper (optional, for a subtle kick)

3. Frying Medium

• $\frac{3}{4}$ cup Vegetable Oil, Canola Oil, or Peanut Oil (for shallow pan-frying, filled to a $\frac{1}{2}$ -inch depth in the skillet)

Instructions

Step 1: Slice, Soak, and Dry the Potatoes

1. Uniform Slicing: Wash and dry the green potatoes thoroughly. Slice them into even $\frac{1}{4}$ -inch thick rounds using a sharp chef’s knife or mandoline. Consistent thickness ensures all slices cook at the exact same rate.
2. Cold Water Soak: Place the potato slices into a large bowl of cold salted water. Let soak for 15 minutes to draw out excess surface moisture and firm up the slices.
3. Dry Thoroughly: Drain the potato rounds in a colander and pat them completely dry with a clean kitchen towel. Chef’s Note: Removing surface water is essential for getting the buttermilk and cornmeal coating to stick securely.

Step 2: Set Up the Dredging Station

1. Prepare Wet Station: In a shallow wide bowl, whisk together the buttermilk and the beaten egg until smooth.
2. Prepare Dry Station: In a second shallow bowl or pie dish, combine the yellow cornmeal, all-purpose flour, garlic powder, onion powder, smoked paprika, sea salt, black pepper, and cayenne pepper. Stir thoroughly until all spices are evenly distributed.

Step 3: Coat the Potato Slices

1. Dip in Wet Mix: Working in small batches of 4 to 5 slices, dip each dried green potato round into the buttermilk-egg wash, letting any excess drip back into the bowl.
2. Dredge in Cornmeal: Transfer the wet potato slice immediately into the seasoned cornmeal mixture. Press gently on both sides so the flour-cornmeal blend forms a thick, even crust. Shake off loose excess.
3. Rest on Rack: Place the coated potato slices in a single layer on a clean baking sheet or wire rack while you heat your oil.

Step 4: Pan-Fry to Golden Perfection

1. Heat Oil: Pour vegetable oil into a heavy cast-iron skillet until it reaches a depth of $\frac{1}{2}$ inch. Heat over medium-high heat until the oil reaches $365^\circ\text{F}$ ( $185^\circ\text{C}$ )adjustable . (Test by dropping a pinch of cornmeal into the pan; it should sizzle and bubble immediately).
2. First Fry Batch: Carefully lay coated potato slices into the hot oil in a single layer, ensuring you do not overcrowd the pan. Fry for 4 to 5 minutes on the first side until golden brown and crisp.
3. Flip and Finish: Using a slotted spatula, flip each potato round over and fry for an additional 3 to 4 minutes until the second side matches in color and the interior potato flesh is tender when pierced with a fork.
4. Drain on Rack: Transfer cooked potato slices to a wire cooling rack set over a baking sheet. Repeat the frying process with remaining batches, adjusting the burner heat to maintain the $365^\circ\text{F}$ oil temperature between batches.

Step 5: Season and Serve

1. Final Salt Dusting: While the fried green potatoes are still piping hot from the oil, dust them with a light pinch of flaky sea salt.
2. Serve: Serve immediately alongside remoulade, garlic aioli, hot honey, or ranch dressing as a savory appetizer or side dish.

Nutrition

Calories: 310 kcal 16% · Protein: 6.4 g 13% · Fat: 14.2 g 18% · Carbohydrates: 41.5 g 15% Dietary · Saturated Fat: 1.8 g 9% · Fiber: 4.2 g 15% · Sugar: 2.1 g — · Sodium: 680 mg 30%