Old Fashioned Funeral Potatoes Recipe Without Corn Flakes: Crispy Cornmeal-Free Crunch With Herbed Butter

This old-fashioned funeral potatoes recipe delivers crispy, golden edges and fluffy interiors without relying on corn flakes—a nod to Southern tradition with a modern twist. 💫 I first encountered these at a family gathering where my great-aunt served them alongside fried chicken, and the crispy texture became an instant favorite.

The secret lies in using a cornmeal substitute and herbed butter that adds depth without overpowering the classic flavor.

The recipe preserves tradition while adapting to today's kitchens—no special equipment required. You'll boil and mash potatoes as usual, then transform them into crispy, buttery bites by baking them in a skillet with a touch of oil and seasoning.

The herbed butter, made with fresh parsley and chives, elevates the dish with bright, fresh notes that cut through the richness. It takes about 45 minutes from start to finish, making it perfect for weeknight dinners or holiday gatherings.

What you'll end up with is a side dish that's crispy on the outside, tender on the inside, and packed with herby flavor—ideal for pairing with fried chicken, greens, or any Southern-style main.

The texture is what makes these potatoes unforgettable, and the herbed butter ensures every bite is flavorful. This recipe keeps the tradition alive while making it accessible for modern cooks.

Serve warm from the oven, and you'll have a side dish that feels like a hug from your favorite Southern kitchen. The crispy edges and fluffy centers make these potatoes a crowd-pleaser, whether you're hosting a family meal or simply craving a taste of home.

Ingredients for old fashioned funeral potatoes recipe without corn flakes

Simple, hearty ingredients for crispy, herbed funeral potatoes—just like Great-Aunt's.

The potatoes are the star, so Russet potatoes are a must—they're starchy enough to hold their shape when baked. I grab mine from Trader Joe's or the local grocery store, but any medium-sized russets will work. Peeled and quartered, they cook evenly and give that classic fluffy texture. For the herbed butter, fresh parsley and chives are non-negotiable—dried just won't cut it. If you can't find fresh, freeze-dried herbs (like those in the freezer section) work in a pinch, but they lack that bright, fresh flavor. The butter should be cold when you cube it—this keeps the herbed butter from melting too soon and ensures those crispy edges.

No cornmeal? No problem. The flour and vegetable shortening combo gives the same crispy texture without the gritty texture. Shortening is key here—it's higher in saturated fat, which means better browning. If you're out of shortening, butter works too, but you might need to add an extra tablespoon of oil to compensate. For the milk, whole milk gives the creamiest mash, but 2% or even skim will work if that's what you've got. The garlic powder and nutmeg are optional but add that classic Southern depth—skip them if you're keeping it simple. And trust me, freshly ground black pepper makes all the difference compared to pre-ground.

These potatoes reheat beautifully—just pop them back in the oven at 375°F for 10-15 minutes until crispy again. They keep well in the fridge for 3-4 days, covered loosely to let them breathe. For longer storage, freeze them in a single layer on a tray before transferring to a bag—they'll stay crispy for up to 3 months. I always make a double batch because they disappear fast, especially when paired with fried chicken. Leftovers? Toss them in a salad for a crispy, herby twist the next day.

Step-by-step instructions for crispy cornmeal-free funeral potatoes

Here's how to make these golden, crispy potatoes with a rich herbed butter—no corn flakes in sight.

Place the 2 lb Russet Potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tsp of the 1.5 tsp salt and bring to a boil over high heat. Once boiling, reduce heat to medium-high and cook for 10 minutes until the potatoes are fork-tender but still hold their shape.

This parboiling step is crucial—it pre-cooks the potatoes so they finish cooking evenly in the oven without turning mushy. Drain the potatoes thoroughly in a colander, then return them to the pot. Shake the pot gently over the sink to release any excess moisture. I like to give them a quick shake to rough up the edges slightly—this helps them crisp up better later.

In a large bowl, combine the 0.25 cup All-Purpose Flour, 1 tsp salt, 0.5 tsp black pepper, 0.5 tsp garlic powder, and 0.25 tsp ground nutmeg. Toss the warm potatoes in this seasoned flour mixture until they're evenly coated and the flour clings to the rough edges.

Don't worry if it looks like too much flour—you want that crispy crust. The key here is to work quickly so the potatoes don't cool completely. I like to use my hands for this step, gently pressing the flour into the crevices of each potato. This ensures maximum surface area for that perfect crunch when they bake.

Preheat your oven to 425°F and arrange a rack in the middle position. Line a large baking sheet with parchment paper. Arrange the floured potatoes in a single layer on the prepared sheet, leaving about 1 inch of space between each potato. This gives them room to crisp up without steaming.

Bake for 35-40 minutes, flipping the potatoes halfway through at the 20-minute mark, until they're deep golden brown and crispy on all sides. You'll know they're done when they release a satisfying crunch and the edges are paper-thin and crisp. If they're browning too quickly, tent them loosely with foil for the last 5 minutes to prevent burning.

While the potatoes bake, prepare the herbed butter by combining the 0.5 cup Unsalted Butter (softened but not melted), 0.25 cup Fresh Parsley, and 2 tbsp Fresh Chives in a small bowl. Mix with a fork until well combined. For extra crispiness, add the 1 tbsp Vegetable Shortening to the butter mixture and blend until smooth.

This butter should be soft enough to spread easily but not melted. If it's too firm, let it sit at room temperature for another 5 minutes. The herbs should be finely distributed throughout—you want every bite of potato to be infused with that bright, fresh flavor. I like to press the mixture through a fine-mesh strainer to remove any large herb stems if they're particularly tough.

Transfer the crispy potatoes to a serving platter. Using a spoon or small spatula, gently press the herbed butter mixture over each potato, making sure to get it into all those crispy nooks and crannies. For extra creaminess, drizzle the 0.25 cup Milk over the top and gently fold it in with the butter.

Serve immediately while the potatoes are still piping hot and crispy. The contrast between the crispy exterior and creamy interior is what makes these potatoes so special. Each bite should deliver that satisfying crunch followed by the rich, herbed butter melting into the warm potato. These make a perfect side for roasted meats or holiday gatherings!

Storing and reheating this recipe

Fridge Storage Tips

These crispy potatoes stay fresh in the fridge for up to 3-4 days if stored properly. Let them cool completely before transferring to an airtight container—I use glass Pyrex with a loose lid to allow airflow.

The key is preventing moisture buildup, which turns crispy edges soggy. Place a paper towel on top before sealing to absorb any excess steam. 🥔

Oven Reheating Method

For best results, reheat directly from the fridge at 375°F for 10-15 minutes until golden and crispy again. Spread them on a baking sheet in a single layer and add 1 teaspoon of vegetable oil to restore crispiness.

I find this method preserves the texture better than microwave reheating. If they look dry, drizzle with a little milk before reheating for extra creaminess.

Freezer Prep for Long Storage

For longer storage, freeze the potatoes after baking but before adding the herbed butter. Arrange them in a single layer on a baking sheet and freeze for 1 hour to prevent sticking. Then transfer to a freezer bag with parchment paper between layers.

They'll keep for up to 3 months. When ready to eat, bake from frozen at 400°F for 20-25 minutes, adding the butter after reheating.

Microwave Shortcut

When you're in a hurry, microwave reheating works in a pinch. Cover the potatoes with a damp paper towel and heat on 70% power for 2-3 minutes, then flip and continue in 30-second intervals until reaching 165°F.

For extra crispiness, pop them in the oven at 400°F for 5 minutes after microwaving. This method won't restore full crispiness but works for quick meals when you're short on time.

Butter Refresh Tip

If reheating stored potatoes, always add fresh herbed butter after warming. The butter mixture doesn't reheat well, so I recommend making a small batch to keep on hand. Simply mix 2 tablespoons softened butter with 1 teaspoon chopped parsley and ½ teaspoon chives for a quick refresh.

This keeps the flavor bright and the texture perfect every time. ✨

Make-Ahead Strategy

I always make a double batch and freeze half for future meals. The potatoes reheat beautifully for potlucks or family gatherings—just pull them from the freezer and bake as directed. This saves time on busy days and ensures you always have a delicious side ready.

The herbed butter can be made ahead too and stored in the fridge for up to 1 week, making meal prep even easier.

Frequently asked questions