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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!

Ingredients

• 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
  paprika
• 1/8 tsp ground black pepper
• chicken fat (from a roasted chicken) or preferred fat

Instructions

1. In a medium sized frying pan heat up the chicken fat or preferred fat on medium heat.
2. When the fat is sizzling add the potatoes and onions and sprinkle the salt, paprika, and pepper. Toss to ensure even coating.
3. Cook the potatoes, flipping them once in a while, until they are crispy.

Pan-Fried Resistant Starch Potatoes with Paprika and Onions

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Ingredients

• 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 paprika
• 1/8 tsp ground black pepper
• chicken fat (from a roasted chicken) or preferred fat

Instructions

1. In a medium sized frying pan heat up the chicken fat or preferred fat on medium heat.
2. When the fat is sizzling add the potatoes and onions and sprinkle the salt, paprika, and pepper. Toss to ensure even coating.
3. Cook the potatoes, flipping them once in a while, until they are crispy.

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