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
- Peel and cut potatoes into 1-inch cubes. Soak in cold water while prepping.
- Parboil potatoes in salted water for 5 minutes. Drain and pat dry thoroughly.
- 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.
- 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.
- 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.
