There is a special place in heaven for my Granny. Obviously, not for making Fried Potato Sandwiches, but for the wonderful things about her character and work ethic as a wife, mother, and grandmother. Always smiling, always cooking, always caring. And ok, yeah, her fried potatoes.
Daddy loves to eat them on a sandwich. If you are on a diet, please, DON’T CLICK.
My Granny was the epitome of a fine Southern lady, who loved to cook for her family and spoil her children and grandchildren. Love poured out of her and it always showed in the meals she put on the table.
Slice your potatoes and onions very thin. I have never actually seen this recipe of hers written down, but to this day she is the only person I have seen that cooked fried potatoes in a little cornmeal. Try it, it is so good.
After you have coated the potatoes and onions with the meal, flour and seasonings, cook them in the skillet in hot oil or shortening. Work in small batches and turn them to brown well on both sides.. If you crowd the pan, they will get soggy. We are going for crispy for this recipe!
Of all the places I have eaten, the recipe books I have read, and the cooking shows I have watched, not once have I seen a Fried Potato Sandwich.
They were a regular meal when I was growing up. At Granny’s we would eat them with ketchup and sliced American cheese. Haha, sounds great right?
My Granny would have OWNED the food world, ya’ll. Move over Paula Deen.
We spiced this sandwich up by using real cheddar cheese and a generous serving of BBQ sauce, Redneck Lipstick. Perfectly sweet, spicy, and smoky, this BBQ sauce takes this sandwich from good to great!
These fried potato sandwiches are also excellent with mayo, lettuce, cheese and…you guessed it…Bacon. PBLT??
Make your own splurge sandwich using our Granny’s fried potatoes and your favorite toppings. Tell us what you think!
Buy This Cook That
- 4-5 potatoes, washed and very thinly sliced
- 1 onion, very thinly sliced
- 3 TB cornmeal
- 3 TB all purpose flour
- 1/8 tsp black pepper
- 1/8 tsp salt
- 1/8 tsp garlic powder
- 1/8 tsp paprika
- 1/3 cup shortening or vegetable oil, plus additional to add while cooking
- White bread
- Sharp Cheddar Cheese, sliced
- BBQ Sauce (we used Redneck Lipstick)
- Dill pickle slices
Prepare potatoes and onions according to ingredient listing. We recommend a very thin slice.
Heat shortening over medium to medium-high heat in a cast iron skillet.
In a large bowl, toss potatoes and onions with the cornmeal, flour, and seasonings. Make sure all potatoes and onions are coated evenly.
Working in small batches, fry the potatoes and onions in the skillet until golden brown. Flip to cook evenly. Transfer to a pan layered with newspapers to drain. (Don't use papertowels, it will make them soggy.)
Continue cooking potatoes in batches until all are done.
Toast two slices of white bread. Spread a little mayo on the bottom piece of bread and top with pickles. Pile potatoes high, and top with bbq sauce and cheddar cheese.