I am loving how easy life has gotten since I got more into batch cooking. Let me give you a sneak peak into my batch cooking process…Roughly once a week, I cook a whole chicken (I use the chicken meat to add to salads, fried faux rice etc.), and I boil almost a whole bag of organic potatoes. Maybe it’s just in my area but organic potatoes and organic sweet potatoes tend to be small. What do I do with all those potatoes? Well, I’m glad you asked. I make resistant starch style pan-fried potatoes with them!
Here’s one recipe I have been making often. I call it pan-fried potatoes with paprika and onions, so original!
PAN-FRIED RESISTANT STARCH POTATOES WITH PAPRIKA AND ONIONS
- 1/2 cup of cubed potatoes, already cooked and cooled for 24 hours
- 1/4 cup of onion, diced
- 1/4 tsp sea salt
- 1/4 tsp
- 1/8 tsp ground black pepper
- chicken fat (from a roasted chicken) or preferred fat
- In a medium sized frying pan heat up the chicken fat or preferred fat on medium heat.
- When the fat is sizzling add the potatoes and onions and sprinkle the salt, paprika, and pepper. Toss to ensure even coating.
- Cook the potatoes, flipping them once in a while, until they are crispy.