Quick Crispy Fried Potatoes

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After a couple of rounds of Whole30, I've finally perfected the quick crispy potatoes. Try these hacks for perfectly crispy taters!  



INGREDIENTS

  • 2 large potatoes (cleaned and unpeeled)
  • 2-3 TBL ghee 
  • Dash of each to taste: salt, pepper, onion powder, garlic powder, paprika 
  • 1 TBL tapioca flour

DIRECTIONS

  1. Cut potatoes into small cubes
  2. Microwave steam them in a silicone steamer for about 8 minutes or until well steamed
  3. Heat ghee in a pan on high heat until shimmery
  4. Add the potatoes to the pan along with your favorite seasonings (mine suggested above)
  5. After about 1 minute of cooking, add tapioca flour to the potatoes and toss until fully incorporated (this will get you the nice crispy edges)
  6. Continue to cook until you see nice browning (about 5 minutes)

CHEF'S NOTES

  • You can use any potato type you like (I prefer Gold and Russet for this recipe)
  • You can substitute the Ghee with any heat-tolerant oil (avocado oil or coconut oil) 

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