Lawry's Seasoned Salt Potatoes Recipe: Crispy Cornmeal Crust Meets Fluffy Golden Interiors

This Lawry’s Seasoned Salt Potatoes Recipe turns humble spuds into a crispy, golden masterpiece with just one secret weapon. This recipe delivers the perfect balance of fluffy interiors and a cornmeal crust so crispy it shatters with every bite—exactly what elevates a side dish into the star of the meal.

The key lies in the technique: thinly sliced potatoes roast until tender while a cornmeal coating turns them into irresistible, crunchy bites.

What makes this recipe foolproof is the combination of Lawry's Seasoned Salt and cornmeal, which creates a flavorful crust that stays crispy even after baking. Unlike traditional potato dishes, this method ensures every bite delivers both texture and seasoning—no soggy centers or bland edges here.

The potatoes absorb the savory, slightly smoky notes of the seasoning while developing that coveted golden-brown crust.

By the time you pull these from the oven, you'll have a side dish that's crispy on the outside and tender on the inside, with a flavor profile that rivals restaurant-quality preparations.

The Lawry's Seasoned Salt adds depth without overpowering, making these potatoes a versatile addition to any meal—whether paired with steak, chicken, or served as a standalone appetizer. Ready to turn humble potatoes into a showstopper?

This recipe is designed for home cooks who want restaurant-quality results with minimal effort. The steps are straightforward, the ingredients simple, and the outcome consistently impressive. No special equipment is needed—just a baking sheet, oven, and patience for the perfect golden finish.

Let's get started on creating potatoes that will have everyone asking for seconds.

Ingredients for lawry's seasoned salt potatoes

Eight simple ingredients transform ordinary potatoes into a crispy, restaurant-worthy side dish.

The Russet potatoes are the foundation—firm, starchy varieties like Russets or Yukon Golds work best. Avoid waxy potatoes like red or fingerlings; they won’t crisp properly. Trader Joe’s and Whole Foods carry pre-peeled Russets for convenience, but peeling yourself ensures even cooking. Thinly slice them—about 1/8-inch thick—using a mandoline for consistency. If you don’t have one, a sharp knife and steady hand work. The Lawry’s Seasoned Salt is non-negotiable here—its smoky, savory blend creates the signature crust. Grab the 16-ounce jar from the spice aisle; it’s the same one professional kitchens use for seasoned dishes.

No Lawry’s Seasoned Salt? Substitute 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp smoked paprika, and 1 tsp sea salt—it’s not identical, but close. For cornmeal, fine-ground is ideal, but medium works in a pinch. The butter and olive oil combo ensures a rich, crispy crust—don’t skip the full-fat butter (light butter won’t brown the same). Fresh parsley is optional but adds a bright finish; dried works at one-third the amount. Pre-sliced potatoes? Pat them dry thoroughly with paper towels—moisture ruins crispiness. And if you’re short on time, parboiling for 3 minutes before coating speeds up the process.

Store prepped potatoes in the fridge for up to 2 hours before baking—they’ll dry out otherwise. Once baked, keep them warm in a 200°F oven for up to 30 minutes if serving family-style. These reheat beautifully—350°F for 5-7 minutes restores crispiness. For meal prep, bake a double batch, then store portions in airtight containers for 3-4 days. Freeze extras for up to 2 months (thaw overnight in the fridge before reheating). The crust softens slightly after reheating, but a quick broil for 2 minutes revives it.

Step-by-step instructions for Lawry's seasoned salt potatoes

This method guarantees a perfect balance of crispy cornmeal crust and fluffy golden centers every time.

Start by peeling the 2.5 lb russet potatoes if preferred, then slice them into even ¼-inch thick rounds. I use a mandoline for precision, but a sharp chef's knife works too—just be careful with those fingers. Soak the sliced potatoes in cold water for 10 minutes to remove excess starch, then drain thoroughly and pat completely dry with paper towels. This drying step is crucial; any moisture left on the potatoes will prevent that coveted crispy crust from forming.

While the potatoes dry, preheat your oven to 425°F. The high heat will help create that crispy exterior while keeping the insides tender. I like to use a wire rack in a baking sheet for this recipe—it allows hot air to circulate around all sides of the potatoes, ensuring even browning. If you don't have a rack, use a rimmed baking sheet with parchment paper for easy cleanup.

In a large bowl, combine the 0.5 cup cornmeal, 2 tbsp Lawry's seasoned salt, 1 tsp garlic powder, 0.5 tsp ground black pepper, and 0.5 tsp salt. This blend creates the perfect seasoned crust that will cling to each potato slice. Add the drained potato slices and toss gently but thoroughly to ensure every surface gets coated with the cornmeal mixture. Don't worry if it looks like too much—this is exactly what we want for maximum crispiness.

In a separate small bowl, melt the 2 tbsp unsalted butter and mix it with the 2 tbsp olive oil. The butter adds richness while the olive oil helps create that golden brown crust. Once melted, pour this mixture over the cornmeal-coated potatoes and toss again until every slice is evenly coated. The potatoes should look dry but glistening with the oil-butter mixture—this is your signal that they're ready for the oven.

Spread the coated potatoes in a single layer on your prepared baking sheet or wire rack. Arrange them in one layer, not overlapping, to ensure even cooking. Bake at 425°F for 25-30 minutes, flipping each potato halfway through the baking time. You'll know they're ready when the edges are deep golden brown and the crust is crispy—this is where that Lawry's seasoned salt really shines, creating a savory, slightly spicy crust that contrasts perfectly with the fluffy interior.

Watch carefully during the last 5 minutes of baking. The potatoes should be golden brown and crispy on the outside while still tender when pierced with a fork. If they're browning too quickly, tent with foil to prevent burning. The internal temperature should reach 200°F at the thickest part—this ensures they're fully cooked through but still fluffy inside. Remove from the oven and let them rest for 5 minutes before serving.

While the potatoes rest, prepare the optional garnish by chopping the 0.25 cup fresh parsley into fine pieces. This bright green herb adds a fresh contrast to the rich, savory potatoes and a pop of color to your plate. Sprinkle the parsley evenly over the hot potatoes just before serving. The heat will release the parsley's aroma, enhancing the overall flavor profile of your dish.

Serve immediately while still crispy. These potatoes pair beautifully with grilled meats, roasted vegetables, or even as a side to burgers. The contrast between the crispy exterior and tender interior, combined with the savory Lawry's seasoned salt crust, makes these potatoes a standout side dish that will have everyone asking for seconds. Enjoy them while they're hot for the ultimate crispy experience!

Dietary considerations for this dish

Gluten-Free Adaptation

For a gluten-free version, simply replace the cornmeal with gluten-free cornstarch or almond flour. Both create a crispy coating without gluten—just use the same 0.5 cup measurement.

I’ve tested this with Bob’s Red Mill gluten-free cornstarch, which works perfectly. The Lawry’s Seasoned Salt remains gluten-free, so no other substitutions are needed. 🌾

Low-Carb Option

To make these keto-friendly, swap the potatoes for cauliflower florets (about 4 cups) and reduce the cornmeal to 0.25 cup. Toss the cauliflower in the seasoned salt mixture, then bake at 425°F for 20-25 minutes, flipping halfway.

The result? A crispy, low-carb alternative that still delivers that signature Lawry’s flavor. 🥬

Dairy-Free Version

Skip the butter entirely and use 2 tbsp melted coconut oil instead—it adds richness without dairy. The olive oil remains, so you’ll still get that golden crust.

I’ve found Trader Joe’s organic coconut oil works best for its neutral flavor. The texture stays crispy, and the flavor profile remains balanced. 🥥

Allergen-Friendly Adjustments

For nut allergies, avoid almond flour substitutions. Stick with cornmeal or cornstarch. If you’re avoiding garlic, omit the 1 tsp garlic powder but keep the rest of the seasoning blend.

The Lawry’s Seasoned Salt already has a robust flavor, so the dish won’t miss it. Always double-check labels—some cornmeal brands process in facilities with nuts. 🔍

Vegan Substitutes

Replace butter with vegan butter (like Miyoko’s) or extra olive oil. The cornmeal and seasoning blend stay the same, ensuring the same crispy texture. For extra richness, add 1 tbsp nutritional yeast to the coating—it adds a cheesy, umami note that pairs perfectly with the Lawry’s flavor. 🌱