Easy Fried Potatoes (Resistant Starch Style)

These fried potatoes are incredibly flavorful and crispy and they come together quickly. The potatoes are first pressure-cooked in the Instant Pot, then cooled in the refrigerator. This process creates a resistant starch. When you’re ready to eat, simply slice the chilled potatoes and fry them for a few minutes on the stovetop. Easy and delicious!

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What is resistant starch and why is it a good thing?

To put it simply, cooking and then chilling certain starchy foods turns them into a resistant starch and changes how your body digests them. Starchy foods are broken down in the small intestine and turned into glucose, but resistant starch reaches the large intestine intact, where it acts more like dietary fiber and has more health benefits.

Here are a few websites that go into more of the science of this if you would like to learn more about it:

• Resistant Starch (Health Harvard)
• Resistant Starch 101 (Healthline)
• Is Resistant Starch Good for You? (Cleveland Clinic)

Instructions for Fried Potatoes

I like to cook a 3 lb. bag of russet potatoes, chill, and then when ready to fry I take out however many potatoes I want to use.

Prep the potatoes:

• Peel the potatoes and rinse them.
• Place them in the Instant Pot with 1 cup water (for a 6-quart model) or 1 ½ cups water (for an 8-quart model).
• Pressure cook for 10 minutes.
• Do a quick release, then carefully remove the potatoes to a bowl.
• Let them cool at room temperature for 20-30 minutes, then refrigerate until completely cold.

Fry the potatoes:

• Slice the desired number of chilled potatoes.
• Heat 2-3 tablespoons of oil (avocado oil or expeller-pressed coconut oil) in a large skillet over medium-high heat.

• Add the sliced potatoes in a single layer as much as possible. Season generously with my house seasoning (or salt, pepper, and any other spices you like).
• Fry for about 4-5 minutes, then turn and fry for another 4-5 more minutes until golden and crispy.
• Remove from the skillet and serve immediately.

Store

Store the whole cooked potatoes in the refrigerator for up to 4-5 days. Remove however many you want to fry. Any leftover fried potatoes can be stored in the refrigerator for 2-3 days.

These are great to make ahead and have ready to use at meal time. Depending on size of the potatoes, I usually slice up and fry one russet potato per person.