Pan-Fried Resistant Starch Potatoes with Paprika and Onions
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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!
PAN-FRIED RESISTANT STARCH POTATOES WITH PAPRIKA AND ONIONS
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
- 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.
Pan-Fried Resistant Starch Potatoes with Paprika and Onions
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
- 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.
DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.
Gluten Free Resources
Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.
