Nashville-Style Hot Potatoes Recipe

Get ready to spice up your table with Nashville-Style Hot Potatoes, a Southern-inspired side that’s bold, zesty, and absolutely addictive. Crispy on the outside, tender and fluffy inside, each potato nugget is tossed in a fiery blend of spices and buttery hot sauce, capturing all the soul of Nashville’s famous hot chicken but in veggie form. Serve these potatoes alongside your favorite mains, or let them steal the spotlight as the star of the meal. If you crave big, unforgettable flavors wrapped up in a comforting, crowd-pleasing dish, these Nashville-Style Hot Potatoes are about to become your new obsession.

Ingredients You’ll Need

You don’t need a pantry full of fancy ingredients to create this sensational dish—just a handful of basics that work together to build crunchy, saucy magic. Each ingredient plays a role, from the perfect potato to the all-important hit of spice. Here’s what you’ll need for your Nashville-Style Hot Potatoes:

  • Russet potatoes: Go for these starchy spuds, since they crisp up beautifully and have a fluffy center that soaks in all the sauce.
  • Vegetable oil: High-heat and neutral in flavor, this is your go-to for frying up golden, irresistible potatoes.
  • Butter: Adds richness and helps the spice mix cling to every bite—don’t skimp!
  • Hot sauce (like cayenne or Louisiana-style): The heart of Nashville flavor, this adds both heat and tang to the potatoes.
  • Paprika (smoked or sweet): Infuses smoky undertones and a beautiful red hue.
  • Cayenne pepper: The key to achieving true Nashville heat; adjust to taste for your personal spice level.
  • Garlic powder: Rounds out the flavor with a punch of savoriness.
  • Brown sugar: Just enough sweetness to balance the heat and make every bite crave-worthy.
  • Kosher salt: Essential for both seasoning the potatoes and enhancing all the bold flavors.
  • White pepper: Offers a mild, earthy background heat that’s classic in Southern cuisine.
  • Pickle chips: For serving—crunchy, tangy pickles are the perfect counterpoint to the spicy potatoes.

How to Make Nashville-Style Hot Potatoes

Step 1: Prep and Cut the Potatoes

Peel the russet potatoes and cut them into hearty, bite-sized cubes—about one inch is perfect. This not only gives each piece lots of surface area for maximum crispiness but also ensures they cook evenly. Place the cut potatoes in a large bowl of cold water while you finish prepping to remove excess starch for an extra-crisp result.

Step 2: Parboil the Potatoes

Drain your potatoes and transfer them to a large pot of boiling salted water. Simmer for about 5 minutes, just long enough to start softening the edges without fully cooking through. This quick par-cooking step helps ensure the insides turn out fluffy while giving the exterior the perfect texture for frying.

Step 3: Fry to Golden Perfection

Pat the parboiled potatoes dry with a clean kitchen towel—moisture is the enemy of crispiness! Heat vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, gently fry the potato cubes for 7 to 9 minutes, turning occasionally, until deep golden brown and crunchy on all sides. Drain on a wire rack or paper towels.

Step 4: Make the Nashville-Style Hot Sauce

While the last batch of potatoes fries, melt butter in a small saucepan and stir in hot sauce, paprika, cayenne, garlic powder, brown sugar, white pepper, and a generous pinch of kosher salt. Let the mixture bubble for a minute until well combined and fragrant. This spicy, buttery sauce is the hallmark of Nashville-Style Hot Potatoes, so be generous as you toss.

Step 5: Toss and Serve

Place the freshly fried potatoes in a large bowl and immediately pour over the hot sauce while they’re still steaming. Toss quickly to coat every piece in that glorious spicy glaze. Serve right away, hot and sizzling, with a pile of pickle chips on the side for true Nashville flair.

How to Serve Nashville-Style Hot Potatoes

Nashville-Style Hot Potatoes Recipe - Recipe Image

Garnishes

Top your Nashville-Style Hot Potatoes with sliced scallions, fresh parsley, or a sprinkle of extra paprika for a pop of color and a touch of freshness. And don’t forget those crunchy pickle chips—they’re not optional! If you’re feeling adventurous, a dollop of cooling ranch or blue cheese dip adds a creamy counterpoint.

Side Dishes

These fiery potatoes love to share the plate with classics like coleslaw, cool cucumber salad, or buttery corn on the cob. For a true Southern feast, pair your Nashville-Style Hot Potatoes with grilled chicken, barbecued ribs, or a thick-cut pork chop for a meal that’s both comforting and unforgettable.

Creative Ways to Present

Amp up your presentation by piling the Nashville-Style Hot Potatoes in a cast iron skillet right at the table, or serve them on a wooden board with little ramekins of ranch, extra hot sauce, and pickles. For a fun party twist, skewer individual pieces with toothpicks and call them “hot potato bites”—they’re the first appetizer to disappear!

Make Ahead and Storage

Storing Leftovers

Leftover Nashville-Style Hot Potatoes can be kept in an airtight container in the refrigerator for up to three days. They’ll lose a bit of their crispness but stay perfectly tasty for a quick snack or easy reheated side.

Freezing

If you’d like to make a big batch ahead of time, fry the potatoes and cool them completely before freezing on a baking tray. Transfer to a freezer-safe bag, and they’ll keep for up to two months. Wait to toss with the spicy sauce until after reheating for best results.

Reheating

To revive that ideal crispy exterior, reheat your Nashville-Style Hot Potatoes in a 425°F oven for 10–12 minutes, or use an air fryer for extra crunch. Add the hot sauce fresh after heating, and enjoy those bold flavors all over again.

FAQs

Can I make Nashville-Style Hot Potatoes in the oven instead of frying?

Absolutely! Toss your parboiled potatoes with a little oil and roast at 450°F, flipping halfway through, until deeply golden and crisp (about 30 to 40 minutes). Then coat in the hot sauce as directed for the full Nashville experience with less mess.

How spicy are Nashville-Style Hot Potatoes?

The spice level can be tailored to your taste—the recipe gives a classic kick, but you can use less cayenne for a milder experience, or add more for full fiery glory. Serving with pickles or creamy dips is a great way to balance the heat.

Can I use a different type of potato?

Russet potatoes are king for crispiness, but Yukon Golds are a solid second choice, offering a slightly creamier interior. Avoid waxy potatoes like red or new potatoes, which won’t get as crispy.

Is it possible to make the dish vegan?

Definitely! Simply swap the butter for a vegan alternative and ensure your hot sauce is vegan-friendly. You’ll get all the spicy, bold flavor with zero dairy.

What’s the best hot sauce to use for authentic Nashville flavor?

A cayenne-forward hot sauce, like Louisiana or Frank’s RedHot, delivers the classic punch, but you can experiment with your favorites. Just remember, the sauce is the soul—choose a hot sauce you love!

Final Thoughts

Nashville-Style Hot Potatoes are outrageously tasty, fun to make, and guaranteed to wake up your dinner routine with a jolt of Southern-inspired spice. Give them a try, mix up the toppings to your liking, and don’t be surprised when everyone requests them again and again!

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Nashville-Style Hot Potatoes Recipe

Nashville-Style Hot Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5.3 from 27 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Fry
  • Cuisine: Southern
  • Diet: Vegetarian

Description

Nashville-Style Hot Potatoes are crispy, tender bites tossed in a fiery, buttery hot sauce blend inspired by Nashville hot chicken—an irresistibly bold and spicy Southern side dish.


Ingredients

  • 4 large russet potatoes, peeled and cubed
  • Vegetable oil, for frying
  • 4 tbsp butter
  • 1/4 cup cayenne or Louisiana-style hot sauce
  • 1 tsp smoked or sweet paprika
  • 1/2 tsp cayenne pepper (adjust to taste)
  • 1/2 tsp garlic powder
  • 1 tbsp brown sugar
  • 1 tsp kosher salt
  • 1/2 tsp white pepper
  • Pickle chips, for serving


Instructions

  1. Peel and cut potatoes into 1-inch cubes. Soak in cold water while prepping.
  2. Parboil potatoes in salted water for 5 minutes. Drain and pat dry thoroughly.
  3. Heat vegetable oil in a deep skillet or Dutch oven. Fry potatoes in batches for 7–9 minutes until golden and crisp. Drain on paper towels or a wire rack.
  4. In a saucepan, melt butter and stir in hot sauce, paprika, cayenne, garlic powder, brown sugar, white pepper, and salt. Let simmer for 1 minute.
  5. Toss hot fried potatoes in the spicy butter sauce. Serve immediately with pickle chips.

Notes

  • Garnish with scallions, parsley, or extra paprika. Add a dollop of ranch or blue cheese for creaminess.
  • Serve with coleslaw, grilled meats, or corn on the cob for a complete Southern meal.
  • Present in a cast iron skillet or as appetizer bites on toothpicks for parties.
  • Store leftovers in the fridge up to 3 days; reheat in oven or air fryer for crispiness.
  • Freeze cooled fried potatoes, then reheat and toss in fresh sauce later.
  • For a baked version, roast parboiled potatoes at 450°F for 30–40 minutes.
  • Use Yukon Golds for a creamier texture; avoid waxy potatoes for crisping.
  • Make it vegan by using plant-based butter and vegan hot sauce.
  • Choose a cayenne-based hot sauce like Louisiana or Frank’s RedHot for authentic flavor.

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