How to cook potatoes with lard in a frying pan. Fried potatoes with lard. How to cook potatoes with lard in a frying pan

We never cease to be amazed at the abundance of side dishes in Russian cuisine, but you can’t talk about them all in one review. However, it is impossible to go past the royal potato side dish. Today we have a guest of honor for dinner - fried potatoes with lard and onions. Potatoes cooked in lard are the second Russian style of all times. In my family, even children eat crispy fried potatoes with cracklings and onions with great pleasure.

The ingredients are incredibly simple. We will need new potatoes, young onions and a good piece of homemade chilled lard, as well as seasoning - salt and curly parsley - for serving.

Cut the lard into thin slices. Place in a preheated frying pan, spreading evenly over the entire frying surface.

Fry the lard over medium heat until cracklings form.

Peel the potatoes and cut into strips.

Place the cracklings from the frying pan onto a plate.

Place the potatoes in boiling lard. Cook for five minutes on high heat.

Stir the potatoes and fry for another five minutes over medium heat.

Peel the onions and cut into small cubes.

Add onion to potatoes and stir.

Fry the potatoes and onions in lard for another five minutes over medium heat without covering with a lid.

Toss fried potatoes with onions and salt.

Stir again. Cover with a lid for just a minute and immediately turn off the stove. If you cover the pan at the very beginning, the side dish will turn out boiled, and we need crispy potatoes.

Add cracklings.

Fried potatoes ready with lard and onions! Serve your dinner side dish straight from the skillet.

Add parsley to fried potatoes in lard and summer vegetables. Bon appetit.

Potatoes with lard, fried in a frying pan (most often this way), is a dish of Ukrainian cuisine, like everything that contains lard. Its only modern addition (and a very tasty one) is the addition of rosemary, which began to be used as a spice (in the form of leaves) relatively recently. As a rule, potatoes are fried in lard, cut into pieces. In the process it turns into cracklings and then is not removed, served as is. Onion is added optionally, but it will be tastier with it.

The five most commonly used ingredients in lard potato recipes are:

The cooking process is something like this:

Peel the potatoes and cut into cubes.
Onion (optional) cut into half rings.
Lard - into small plates.
IN hot frying pan throw in the lard and fry until it releases the fat.
To prevent too much lard, you can add vegetable oil at this stage (but it’s better not to do this).
Add the potatoes and fry until the potatoes begin to change color.
Add the onion and control the process so that the onion is fried and not stewed - it should become golden.
The result: golden potatoes, the same onions, the same lard.

It is also possible to stew and bake the dish in the oven. But the lard must be fried so that it sizzles - with a crispy crust it is more appetizing. You can bake an accordion beautifully with lard: raw potatoes it is cut with an accordion, into the links of which plates of lard are inserted. You can sprinkle cheese on top, but towards the end of baking, and sprinkle with butter.

Five of the most nutritious potato recipes with lard:

Another interesting way to cook potatoes with lard: potatoes cut into cubes are wrapped in a strip of bacon (or a thin strip of lard) and then baked.

The thinner the lard is cut, the crispier it will become after frying.
If you cut lard thickly, it can become rubbery
readiness baked potatoes check with a toothpick: it can be easily pierced, which means it’s ready
cut off the crust from the lard before cooking

It would seem that there is no dish more popular and easier to prepare than fried potatoes. However, as it turned out, not every housewife manages to create rosy, aromatic slices in a frying pan - tender on the inside with a magnificent, appetizing crust on the outside. So how to fry potatoes correctly? Today we will reveal to you a few culinary secrets, which will help you prepare an excellent side dish, or even an independent dish, for example, potatoes with lard.

The first secret is that not every potato is suitable for frying, preferably durum varieties, and even better, red tubers. White potatoes, known varieties, for example, “sineglazka”, are famous for their crumbliness, but are not suitable for frying, because they will almost immediately turn into shapeless, unattractive pieces.

Secret two: what to fry on? At home there is always a bottle of vegetable and sunflower oil. You can take refined, deodorized, or regular scented. In the latter case, the dish will acquire a specific smell that many simply adore. As they say, it's a matter of taste.

But in ancient times in Rus', oils were expensive and considered rare, and therefore housewives fried them in lard. Traditionally, in the fall, the villages slaughtered the cattle raised over the summer, and preserved the product in a unique way; part of the carcass was lowered into glaciers in deep cellars, salted, smoked, and lard, especially lard, was rendered and poured into jars. They fried it on it.

Today, neither in stores nor even in the market, you can find melted pork fat. In the absence of such a “curiosity”, we will make do with an ordinary, familiar and popular product to this day - salted lard. If you have a piece of meat with skin at your disposal, then divide it in half, leaving a little fat on the skin (useful for eating), and for fried potatoes we'll just take lard. We cut it into thin strips, quite finely. And then we cut it again, but this time across - turning it into a small cube.

There is, however, one trick here - only frozen lard can be crushed this way. Therefore, do not rush to take it out of the freezer ahead of time.

The genius of authenticity

If you are intrigued by the subtitle, then we hasten to clarify - this time we are not looking for delicious recipes from modern molecular or sophisticated foreign cuisines, but on the contrary, we want to return to folk roots, remember how our ancestors cooked. Their recipe is striking in its simplicity and minimum ingredients: potatoes, lard, onions and salt.

Baked potatoes, words that take you back to distant childhood. When they are spoken, sweet memories of potatoes being pulled out of the coals emerge. There was nothing tastier in the world at that moment. Years have passed, the taste of childhood remains, although it has changed a little, but the main ingredient remains the same as the favorite potato.

In our selection of recipes for cooking potatoes with lard in the oven, you will definitely find an option that will become a “crown” dish on your table. The dishes captivate with their simplicity of preparation and availability of ingredients, and the taste is not inferior to any gourmet restaurant masterpiece.

To prepare potatoes with lard according to the classic recipe you will need:

Medium size potatoes – 10 pcs.;
Fresh pork lard – 100-150 gr.;
Ground black pepper – 0.5 tsp;
Salt - to taste.

Preparation:

Turn on the oven to 200°C.
Wash the tubers, peel and dry.
Cut them in half and put them in a cup.
Sprinkle the potatoes with salt and pepper and stir.
Iron onto greased sunflower oil baking tray
Place thinly sliced pork on top of each potato half.
Place in a preheated oven for 30-35 minutes.
Check readiness with a match or skewer; if the halves are easily pierced, it’s ready.
Serve hot, sprinkle with herbs on top.

Place sauces for potato dishes separately.

With added garlic

Potatoes in the oven with lard and garlic will not leave spicy lovers indifferent.

Ingredients:

Medium size potatoes – 10 pcs.;
Fresh pork lard – 100-150g;
Garlic – 3-4 cloves;
Tomato sauce – 3 tbsp;
Salt, pepper - to taste;
Greens - 1 bunch;
Basil or thyme – 0.5 tsp, optional.

Preparation:

Wash the potatoes, peel them, dry with a napkin.
Cut into two halves and steam until half cooked.
Place the potatoes on a high-sided baking dish greased with sunflower oil.
Place finely grated garlic on top and sprinkle with a mixture of dry ingredients.
Lubricate tomato sauce, you can put thinly sliced tomato.
Cover the prepared product with lard, adjust the thinness of the pieces as desired.
Pour a little water into the bottom of the pan so that the dish does not turn out dry and does not burn.
Place in a preheated oven at 200°C.
Cook potatoes for 20-25 minutes.

Serve hot. Vegetable dishes are suitable as a side dish. For seasoning - mayonnaise, sour cream, various sauces for potatoes.

Original accordion potatoes

Accordion potatoes in the oven, easy to prepare. The dish looks beautiful and most importantly, it is very juicy and tasty.

Ingredients:

Potatoes of any kind, but of the same size - 10 pcs.;
Pork lard (fresh, salted, smoked) – 150 gr.;
Salt, pepper, rosemary - to taste.

Preparation:

Wash the potatoes, peel them and dry them. Young tubers, just wash and dry.
Using a sharp knife, make cuts along each potato, the distance between them is 3-4 cm.
Place a thinly sliced piece of lard into each cut.
Sprinkle with dry ingredients and place on a baking sheet greased with sunflower oil.
Cover with foil and place in a preheated oven at 200°C.
Cook for 40 minutes.
Remove the foil and leave the dish for another 10 minutes until golden brown.

Serve hot with sour cream and herbs.

Potatoes with lard in foil

Baked potatoes with lard in foil, a very juicy and unique tasting dish.

Ingredients:

Potato tubers of any equal size – 10 pcs.;
Salted pork lard – 150g;
Salt, pepper - to taste.

Preparation:

Wash and peel the potatoes, just wash the young ones.
Boil the tubers until half cooked, remove from the pan and dry on a towel.
Cut each half in half and rub with spices.
Cut the foil into pieces, according to the shape of the tuber, to completely wrap it.
Cut the potatoes into accordion shapes and put a piece of lard in each cut.
Wrap in foil and place on baking sheets.
Place the baking sheet in a preheated oven at 220°C for 15 minutes.
Then as desired. Unfold the foil and let the dish brown. Leave for another 10 minutes.
Serve hot in foil.

Season with herbs. Vegetables are served as a side dish.

Roasting option on skewers

Ingredients:

Medium size potatoes – 10 pcs.;
Puff pork lard – 100-150 gr.;
Seasoning for potato dishes – 1 sachet;
Salt, pepper - to taste.

Preparation:

Wash the potatoes, dry them, cut into 3-4 cm circles.
Cut the lard into your preferred pieces.
One by one, place the prepared ingredients on the skewers.
Lubricated vegetable oil, the entire structure and place it on a baking sheet.
Sprinkle dry ingredients on top.
Cook in the oven at 200-220 degrees for half an hour.

The finished dish is served hot with various sauce seasonings.

Potatoes baked with lard and bacon

Ingredients:

Medium potatoes – 8 pcs.;
Fresh pork lard – 100 gr.;
Bacon – 100 gr.;
Onions – 2 pcs.;
Butter – 50 gr.;
Salt, spices - to taste;
Thyme – 2 sprigs.

Preparation:

Wash the potatoes, peel them and dry them.
Thinly slice the tubers using a vegetable peeler.
Melt the butter in a frying pan, add all the dry ingredients and finely chopped onion, mix well.
Add the chopped potatoes to the pan and coat them thoroughly in the oil mixture.
Remove the pan from the stove.
Place potato slices in layers on a baking sheet, place in a preheated oven and bake for 30 minutes.
Cut the bacon and lard into small cubes and fry in a frying pan.
When the slices are ready, take out the baking sheet and place lard and bacon in one layer.
Leave for a few more minutes, cook until golden brown.

The finished dish is served hot. Top with thyme and sprigs of herbs.

How to cook in slices on a baking sheet

Baked potatoes in wedges on a baking sheet will not leave any gourmet indifferent.

Ingredients:

Potatoes – 10 pcs.;
Salt, black ground pepper– to taste;
Refined vegetable oil;
Garlic – 3 cloves;
Dry dill.

Preparation:

Wash the potatoes, peel them and dry them.
Cut into 4-6 wedges.
Mix all dry seasonings in a bowl and add oil. Rub each tuber slice with finely grated garlic and roll in a mixture of seasonings and oil.
Let stand for 10-15 minutes.
Place the slices on a baking sheet in one row and bake at 180 degrees.
After 20 minutes, check the slices for doneness with a wooden stick. If the dish is ready, the stick will fit into the slice without any hindrance.

Serve ready dish hot.

Bon appetit!

step by step recipe with photos

Potatoes fried in lard are a simple and healthy dish that allowed our ancestors, who did not know pickles, to remain productive throughout the day.

The lard can be fried in advance, but to prevent the potato slices from burning, they should be placed in a well-heated frying pan, salted. Durable golden brown crust, which is formed in this case, will later hold the shape of the potato pieces steamed under the lid so that the dish does not turn into porridge. Large onion rings give the dish an indescribable aroma and highlight the taste of pork lard.

The final touch will be the introduction of chopped garlic and spices.

Ingredients

potatoes 5-6 pcs.
lard 150 g
vegetable oil 3-4 tbsp. l.
onion 1 pc.
garlic 2-3 cloves
salt to taste
ground black pepper 2-3 pinches
greens for decoration

Preparation

1. To prepare fried potatoes according to this recipe, fresh or salted lard. When using a salted product, it is advisable to rinse it well to remove excess salt and dab it with napkins to remove excess moisture. Cut into small plastics of medium thickness. Take a frying pan, add oil and heat well. Place chopped lard in a hot frying pan. Turn the heat to low and fry the pieces until golden brown, 5-8 minutes. During this time, the fat will melt, on which the potatoes will be fried. When the pieces of lard are browned, remove them from the pan onto a napkin.

2. Meanwhile, peel the potatoes, rinse and dry. Cut into cubes. Add to the pan with the melted hot fat. Set over high heat and fry for 8-10 minutes, stirring occasionally, until golden brown. Make sure the potato wedges are browned on all sides.

3. When all the pieces are browned, you can move on to the next steps.

4. Peel a large onion. Cut into thin half rings. Add to potatoes. Without reducing the heat, continue to fry for 3-5 minutes, stirring from time to time to soften the onion. Then turn the heat to low and fry for 5-8 minutes under the lid.

5. Cut the peeled garlic into strips. Add golden lard, garlic, salt and ground pepper to the pan. Stir and cook over low heat for 8-10 minutes with the lid closed.