Easy Home Fried Potatoes
Using DAY OLD BAKED POTATOES is key to having perfectly crispy home fries that are perfectly soft and fluffy on the inside! I started using this hack years ago and it's a winner. The starch in these spuds have converted to an easier to digest resistant starch and feeds good gut bacteria, so the glycemic impact is also lower! My hubby thinks they even taste better the next day! They're also super easy to slice and since the potato is already "cooked" you can crisp them up in a hot pan and enjoy in no time! I like to sprinkle Primal Palate Meat & Potatoes on top after, the chef's kiss and so good!
PREP TIME
8 minutes to 10 minutes
COOK TIME
12 minutes to 15 minutes
INGREDIENTS
6
Serves: 2-3
Ingredients
- 1 lb1 lb1 lb Potatoes, Russet, BAKED & day old - can be 2-3 total potatoes depending on the size
- 1 - 2 Tbsp1 - 2 Tbsp1 - 2 Tbsp Avocado Oil
- 1 - 2 tsp1 - 2 tsp1 - 2 tsp Signature SALT - am.Niccoli, can sub seat salt
- 1 - 2 Tbsp1 - 2 Tbsp1 - 2 Tbsp Butter, Salted, can sub ghee
- 2 - 3 Tbsp2 - 3 Tbsp2 - 3 Tbsp Chives, finely chopped, optional
- .5 tsp.5 tsp.5 tsp Meat & Potatoes Seasoning - Primal Palate, optional
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- IMPORTANT: Use DAY OLD, BAKED POTATOES! If your spuds aren't baked, get that part done and wait til tomorrow to make these!
- Slice baked potatoes in half horizontally, then in half or thirds depending on the size of the potato. From there, slice into about ½“ - ⅜“ sections. It's ok if some of the skin separates a bit, those will become crispy edges of deliciousness as they cook.
- Preheat a 10"- 12" cast iron skillet (or non-stick pan of choice) over medium heat, once it's hot add the avocado oil. When it starts to shimmer, it's ready for those potato slices!
- Add sliced potatoes to the hot pan, sprinkle generously with salt and toss slices about with a thin spatula to coat with the oil. Move the slices around so that as many of them have contact with that hot pan as possible then let them get busy getting crispy and leave them alone!
- While those slices are getting golden, grab your chives and slice them up so they're ready to sprinkle.
- Once you can start to see the slices getting some great color, use your spatula to release them from the pan and toss about, once again moving slices around so that as many of them have contact with the pan as possible. Add more salt if desired...tip: POTATOES LOVE SALT, so don't be shy!
- When they're all golden to your liking, add the butter, toss about and let that butter do its thing and sprinkle with chives. Allow the butter to warm and the chives to heat up a bit to release some flavor.
- Remove from the heat, spoon into serving bowl and sprinkle with more chives if desired and a sprinkle or two of the Meat & Potatoes blend, truly so good!
- Enjoy and if you have any leftovers, store in an airtight container and re-heat in a warm cast iron pan as needed.
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About This Recipe
Show nutritional information
Breakfast Coconut Free Egg Free Gluten Free Grain Free Nut Free Pescetarian Shellfish Free Side Dishes Snacks Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 337 |
| Fat: | 13 g |
| Carbohydrates: | 43 g |
| Protein: | 5 g |
| Cholesterol: | 15 g |
| Sodium: | 163 mg |
| Fiber: | 5 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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