I’ve really been getting into different ways to make potatoes lately. It could be because when you have Fructose Malabsorption, you don’t really have much of a choice. French fries and potato chips used to be the only ways I genuinely enjoyed eating potato. but the other day my mom made these for me and I was floored. She probably thought I was nuts because I was so excited about fried potatoes, but they were like a combination french fry/potato chip since she cut them extra thin.
This is one of those rare foods that work for any meal of the day, and can be a side or the main dish! (For me, anyway…)
- 1 russet potato
- 1 tablespoon of butter
- Cutting board
- Frying pan
- Metal spatula
Peel and wash your potato.
Cut the potato lengthwise, and then cut those halves lengthwise so you have 4 long quarters.
Put two of the halves back together (to make the cutting go faster) and start cutting your potato in very thin slices, working your way from one short end to the other.
Add the butter to the pan and move it around to coat the bottom.
Throw in the potatoes and sprinkle with salt and pepper.
Stir the potatoes frequently.
Cook until the edges of the potatoes start to brown, or until you achieve desired crunchiness.
(You can turn up the heat a bit to make this go faster, just not too high or they will char. Unless that’s what you want, of course.)
Elimination Diet safe: Yes!