Description
These tasty fried potatoes are first cooked in an Instant Pot, then chilled (creating a resistant starch) and then fried.
Ingredients
Scale
3 lbs russet potatoes
2-3 tablespoons oil, (avocado, tallow, or expeller-pressed coconut oil)
Several shakes of my House Seasoning or salt, pepper, and spices of your choice.
Ingredients for my House Seasoning:
- 1 tablespoon salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 2 teaspoons black pepper
Instructions
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:
- Mix the house seasoning together.
- 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.
Notes
The house seasoning is so flavorful and is great to have on hand for seasoning these potatoes and other veggies and meats.