Keith -Evansville, IN, suggests frying potato slices dipped in cornmeal for crispness. Here is a recipe I've used for years that enhances the concept. Salting the potato slices draws starch to the surface making the cornmeal adhere tightly.
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Aunt Sue's Cornmeal Potatoes
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Scrub 1 pound potatoes, slice 1/4 inch thick, salt lightly on both sides, set aside 2 or 3 minutes until salt has drawn moisture to surface. Do NOT blot.
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Spread cornmeal on dinner plate. Dip slices into cornmeal until well coated. (Cornmeal may be flavored with onion powder, garlic powder, paprika, cayenne, etc.)
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Heat 1/2 Tbsp oil in large skillet. Fry potatoes over low heat until golden brown, about 5 minutes per side.
Leah

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