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Recipe: potatoes fried in lard. Fried potatoes with lard and onions Fried potatoes with salted lard

It is difficult to imagine lunch or dinner in the countries of the former USSR without potatoes. Potatoes are by no means second bread, and the number of recipes using this product exceeds several hundred.

Potatoes go well with any salted and fresh vegetables, meat, fish, dairy products, and eggs. But the most delicious dish has been fried potatoes with lard since ancient times.

Those who are watching their figure, counting calories and generally trying to lead a healthy lifestyle should be careful with this dish. Fried potatoes contain a lot of fat, so daily consumption should be limited.

Ingredients for potatoes with lard and onions

The simplest and most delicious recipe is fried potatoes with lard and onions. This dish can be prepared by any housewife, even an inexperienced and beginner. So, for the recipe you will need:

  • potato tubers - 3 pcs. medium size or 6 pcs. small;
  • pork fat - 40-60 g;
  • 1 medium onion;
  • vegetable oil - 2 tablespoons;
  • salt;
  • greens (dill).

The ingredients presented are enough for 1 serving of the finished dish, so as the number of guests increases, you need to increase the number of products. The approximate cooking time for the recipe for fried potatoes in lard is about 25-30 minutes. If we talk about the calorie content of the dish, it is quite high - 650 kcal, where the main part of the calories is pork lard.

Preparing to cook potatoes

Before you start frying, you should prepare the potatoes, onions and bacon as follows:

  • Potatoes must be peeled with a vegetable peeler or knife. Cut it into slices or strips (to taste). The main thing is that the pieces are not very large or very small. If the pieces are large, the potatoes may not be cooked and may remain raw inside. If the pieces are very small, then the likelihood that the dish will burn or lose its shape increases several times.
  • Peel the onions and cut them into rings or half rings, as you like. You can add more onion, as it will not spoil the fried potatoes with lard, but will improve its taste.
  • Cut the pork fat into small cubes or slices so that after rendering the fat, crispy cracklings remain.

Cooking potatoes with lard and onions

Once the food is prepared for frying, you can begin the main steps. The first step is to render the fat from the bacon.

  • Place pieces of pork fat into the frying pan and begin to heat until fat appears and the lard has a golden crust.
  • As soon as the fat has appeared and the lard has acquired a golden color, you can lay out the potatoes.
  • Important: the potatoes must be mixed so that nothing burns and spoils the taste.
  • Fry the potatoes until they acquire a light golden hue and only then add the onions.
  • The dish is considered ready when both the potatoes and onions acquire a golden hue, and the potato pieces become soft, without a raw taste.
  • The final stage is decorating a plate of fried potatoes with lard and herbs. For this it is better to use aromatic dill.

These potatoes can be eaten as an independent dish or used as a side dish. For a snack, a salad of fresh vegetables with parsley, green onions and dill is suitable.

Ukrainian fried potato recipe

Since fried potatoes are considered a dish of Eastern European countries, each country has its own traditional recipe. The Ukrainian recipe for fried potatoes with lard was no exception. A photo of the finished dish can be seen below.

To cook potatoes in Ukrainian, you will need:

  • potatoes - 1 kg;
  • ready-made melted cracklings - 50-70 g;
  • lard for frying - 50 g;
  • 3 medium-sized onions;
  • salt - 1-2 pinches;
  • fresh lard.

The prepared dish from the listed products is enough for 4 servings. Approximate cooking time is about 30 minutes.

Stages of cooking Ukrainian potatoes

In order to make fried potatoes with lard, you must first prepare the vegetables and lard for frying.

  • Wash the potato tubers and peel them.
  • Cut the potatoes into strips or bars.
  • Wash and peel the onions.
  • Cut it into rings, half rings or small cubes.
  • We take fresh lard, cut it into cubes and fry it in a frying pan. The pan should be hot.
  • Potato and onion pieces are separately fried in melted lard for frying.
  • Then mix the potatoes, onions and cracklings in one pan.
  • Add salt, mix and place in the oven until cooked. You will need a temperature of 120 degrees and 5-7 minutes of time.

The finished dish can be served, garnished with herbs or a salad of fresh vegetables. Or what you like to eat along with fried potatoes with lard, the recipe with a photo of which was described above.

Unusual recipe for potatoes with smoked lard

A very interesting recipe for the same potatoes fried in a frying pan is potatoes with smoked lard. For preparation you will need:

  • about 8 small potatoes;
  • 8 medium-sized pieces of smoked lard;
  • salt to taste.

Preparing the dish will take only 30 minutes. Since smoked lard has more calories than fresh lard, 100 g of potatoes with lard will have 680 kcal.

So, we will divide the whole process into stages:

  • The potatoes are peeled and cut into thin slices.
  • Peeled and cut potato pieces are washed under cold water.
  • In order for the pieces to dry, they are placed on paper napkins or towels.
  • Smoked lard, which will give the dish an exquisite aroma and taste, must be cut into long strips.
  • Carefully place the lard in a hot frying pan, reduce the heat to medium, and melt the fat until pieces of smoked lard float in the fat.
  • Then pour the potato slices into a frying pan with lard and fry over high heat. There is no need to cover with a lid so that the moisture evaporates faster.
  • As soon as the potatoes are fried and golden on one side, stir and turn over on the other side.
  • Fry until evenly golden brown, stirring constantly.

All! The recipe for fried potatoes in lard is simple, and the result is simply delicious. The dish can be served. If desired, you can decorate a plate with potatoes with a sprig of dill and fried egg.


Calories: Not specified
Cooking time: Not indicated

Despite the fact that it is not considered a complex dish, not everyone finds it tasty. Sometimes there is a lot of fat, sometimes on the contrary, the potatoes are a bit dry, sometimes they burn, sometimes they fall apart, and sometimes they are so appetizing and ruddy on top, but damp inside. To learn how to fry delicious potatoes, try to remember a few rules, and then the potatoes will turn out the way you want - soft on the inside and rosy on the outside.

Rule one - don’t skimp on butter (or lard). If there is not enough fat, the potatoes will be dry and start to burn. Of course, everything is good in moderation; excess fat will not improve the taste either. Pour enough oil so that at the beginning of frying the bottom of the pan is covered by 1.5-2 cm, then the potatoes will have time to brown and will not gain oil.

Rule two - the frying pan with oil must be well heated. Potatoes may stick to a cold frying pan, and you will have to forget about the golden brown crust. It’s very easy to check whether the oil has warmed up - place a thin slice of potato on a heated frying pan. If the oil begins to bubble around it, it means you can add the potatoes.

Rule three - for frying, potatoes need to be cut into thin strips (slices). First, cut the potato into plates about 1 cm thick. Then cut each plate into cubes 1-1.5 cm wide. This will be the straw. With this cutting, it is convenient to mix the potatoes, they fry evenly and quickly.

Rule four - after putting the potatoes in the frying pan, do not turn them over and do not stir for 4-5 minutes. During this time, the potatoes will brown on the bottom, and during further frying they will not stick together or fall apart.

Rule five - you need to salt the potatoes at the half-cooked stage, when they are already lightly fried on all sides. If you add salt right away, the potatoes will release juice and the cubes will stick together.

Fried potatoes with lard - photo recipe of the day.
Required Products:
- Potatoes – 7-8 pcs (700-800 grams);
- fresh lard – 150 g;
- salt - to taste.

Recipe with photos step by step:




We clean fresh lard from the skin (not necessary, if it doesn’t bother you, leave it). Cut into small pieces, not very thin. The shape does not matter; when heated, the fat will melt out of the lard and the pieces will be deformed in any case. But it is desirable that they be approximately the same in size and thickness.





Peel the potatoes and wash them under cold water. Leave for a few minutes so that the water drains from the tubers, then cut the potatoes into thin strips (first cut into 1cm thick plates, then chop into long strips). If the potatoes are of different sizes, then some slices will burn, while others will remain damp.





Heat the frying pan. Lay out the pieces of lard, stirring with a spatula, and keep on low heat for 7-8 minutes, until a sufficient amount of fat has been rendered out of the lard. When rendering lard, do not turn the heat on high - the fat will quickly start to burn and the potatoes will have an unpleasant aftertaste. We leave the lard in the frying pan; while frying the potatoes, the fat will continue to melt out of it and as a result the potatoes will turn out with crispy cracklings.





Increase the heat a little and turn it to medium. Pour the potatoes into the heated fat. Smooth the top, but do not mix. Leave for 4-5 minutes.







We pry the potatoes with a wide spatula and try to turn them over so that the rosy layer is on top, and the top light layer is at the bottom of the pan in the hot oil. Fry for another 4-5 minutes. Turn the potatoes over again. Now you can add salt and continue frying for another 2-3 minutes.

Potato


almost ready. To ensure even cooking, turn the potatoes 2-3 more times, frying for 1-2 minutes each time. Do not cover it with a lid under any circumstances; the steam will cause the crispy crust to disappear, the potatoes will become soft and begin to fall apart.





Fried potatoes should be served immediately after turning off the heat. Keep in mind that potatoes left in the pan become saturated with fat and become soft, and potatoes that cool down will lose flavor. Therefore, potatoes are never fried in reserve or in advance; they are only good when freshly cooked. You can supplement it with any pickles or fresh vegetables, but on its own it is very tasty.



Now you know,

Baked, a step-by-step recipe with photos of which we will look at today, will always come to the rescue if you are already tired of regular baked potatoes or potato casseroles.

This dish is difficult to attribute to any specific cuisine, but we can say with confidence that it belongs to simple village food. Accordion potatoes stuffed with bacon and cheese can be found in American and European cuisines. Excellent taste and ease of preparation made this dish very popular among housewives. To be fair, it should be said that in some cafes and bars you can also find this dish on the menu.

Many of you have tried potatoes in foil with lard, baked on coals. Accordion potatoes with lard or bacon, of course, will not have the characteristic smoky smell, but it turns out very tasty. Although, if you take not just fresh lard, but smoked lard, the potatoes will acquire a smoked aroma. For welcoming guests at the festive table and for a family dinner or lunch, this dish is just perfect.

Now let's move on to the recipe and see how it's prepared accordion potatoes with lard - step-by-step recipe with photos.

Ingredients:

  • Potatoes - 6-7 pcs.,
  • Brisket or lard - 400 gr.,
  • Mix of spices for lard or meat - 1/3 teaspoon,
  • Sunflower oil - 2 tbsp. spoons,
  • Salt - to taste
  • Garlic - 3-4 cloves

Accordion potatoes with lard in the oven - recipe

To prepare this dish, you need to find oval-shaped potato tubers in advance, or rather, oblong ones; round potatoes are not suitable for these purposes. If you look at the recipes for accordion potatoes with lard in foil, in the oven, you can clearly replace the fact that most often they are cooked with the peel, so the potato tubers must be thoroughly washed.

When washing, special attention should be paid to the eyes of the potatoes, since it is in them that a large amount of soil collects. When washing potatoes, you can use a special kitchen sponge and scrub the potato skins with light pressure.

If desired, the potato skins can be removed. So now we need lard. Lard, brisket or bacon, it doesn’t matter, it’s advisable to put it in the freezer before cutting. You can easily cut slightly frozen lard into even slices.

Cut it into thin slices no more than 3 cm thick (otherwise it will be difficult to insert into the potatoes) and approximately 2 by 4 cm in size. To prepare accordion potatoes, you can use either plain or brisket. With brisket, potatoes turn out much tastier, because unlike lard, they also contain meat.

Now the potatoes need to be turned into an accordion. There is a little trick to this process to ensure you don't accidentally cut the potatoes in half while cutting the lard strips. So the trick is to not let the knife do this. Place two wooden skewers along the edges of the potatoes and boldly slice the potatoes. The edge of the knife will rest against the skewer, preventing it from reaching the bottom of the potato. Using a knife, make parallel cuts along the entire length of the potato, approximately 1.5-2 cm apart.

Insert pieces of lard into them. Now the potatoes certainly look like an accordion.

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 my 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 ease 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:

  1. Turn on the oven to 200°C.
  2. Wash the tubers, peel and dry.
  3. Cut them in half and put them in a cup.
  4. Sprinkle the potatoes with salt and pepper and stir.
  5. Iron onto a baking sheet greased with sunflower oil.
  6. Place thinly sliced ​​pork on top of each potato half.
  7. Place in a preheated oven for 30-35 minutes.
  8. Check readiness with a match or skewer; if the halves are easily pierced, it’s ready.
  9. 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 food 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:

  1. Wash the potatoes, peel them, dry with a napkin.
  2. Cut into two halves and steam until half cooked.
  3. Place the potatoes on a high-sided baking dish greased with sunflower oil.
  4. Place finely grated garlic on top and sprinkle with a mixture of dry ingredients.
  5. Lubricate with tomato sauce, you can add thinly sliced ​​tomatoes.
  6. Cover the prepared product with lard, adjust the thinness of the pieces as desired.
  7. Pour a little water into the bottom of the pan so that the dish does not turn out dry and does not burn.
  8. Place in a preheated oven at 200°C.
  9. 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:

  1. Wash the potatoes, peel them and dry them. Young tubers, just wash and dry.
  2. Using a sharp knife, make cuts along each potato, the distance between them is 3-4 cm.
  3. Place a thinly sliced ​​piece of lard into each cut.
  4. Sprinkle with dry ingredients and place on a baking sheet greased with sunflower oil.
  5. Cover with foil and place in a preheated oven at 200°C.
  6. Cook for 40 minutes.
  7. 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:

  1. Wash and peel the potatoes, just wash the young ones.
  2. Boil the tubers until half cooked, remove from the pan and dry on a towel.
  3. Cut each half in half and rub with spices.
  4. Cut the foil into pieces, according to the shape of the tuber, to completely wrap it.
  5. Cut the potatoes into accordion shapes and put a piece of lard in each cut.
  6. Wrap in foil and place on baking sheets.
  7. Place the baking sheet in a preheated oven at 220°C for 15 minutes.
  8. Then as desired. Unfold the foil and let the dish brown. Leave for another 10 minutes.
  9. 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:

  1. Wash the potatoes, dry them, cut into 3-4 cm circles.
  2. Cut the lard into your preferred pieces.
  3. One by one, place the prepared ingredients on the skewers.
  4. Lubricate the entire structure with vegetable oil and place it on a baking sheet.
  5. Sprinkle dry ingredients on top.
  6. 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:

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

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

Ingredients:

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

Preparation:

  1. Wash the potatoes, peel them and dry them.
  2. Cut into 4-6 wedges.
  3. Mix all the dry seasonings in a bowl, pour in the oil. Rub each tuber slice with finely grated garlic and roll in a mixture of seasonings and oil.
  4. Let stand for 10-15 minutes.
  5. Place the slices on a baking sheet in one row and bake at 180 degrees.
  6. 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 the finished dish hot.

Bon appetit!

Fried potatoes with lard are only at first glance an easy-to-prepare and not very original dish. In fact, preparing such a delicacy requires the cook to be attentive, able to follow the recipe and control the frying process. But the result will definitely please you: when properly fried, potatoes with lard (as well as garlic, mushrooms and onions) turn out to be, although high in calories, fantastically tasty.

And lard turns out to be fatty, filling, unhealthy, but magically tasty and aromatic, so that no one will be able to refuse it.

Ingredients:

  • – 500 gr.;
  • onions – 2 pcs.;
  • lard – 150 gr.;
  • salt and pepper - to taste.

Carefully selected lard - it must have a meat layer - must be cut into thick slices and fried in a dry frying pan. When the fat has rendered and the layer of meat has acquired a brownish color, you can add finely chopped onion to the lard (for an even more refined taste, a couple of cloves of crushed garlic) to sauté until golden brown over medium heat.

At the same time, peel the potatoes and cut them into small slices and place them in the frying pan. You need to cook fried potatoes with onion and lard until they are covered with an appetizing golden crust, then add salt and pepper to taste, carefully turn the mixture over and fry for another 7-10 minutes until soft.

Advice! A dish with a crispy exterior and soft interior is cooked in a frying pan without a lid, while soft and doughy potatoes are obtained by frying under a covered lid.

How to simply fry potatoes with lard in a frying pan

Ruddy and crispy on top, soft and tender inside - this is how potatoes with lard are properly fried in a frying pan. It’s very easy to prepare if you follow the recipe and don’t be distracted from the frying process.

Read also: Chicken chops with pineapple and cheese - 4 recipes

Ingredients:

  • potatoes – 700-800 gr.;
  • lard – 150 gr.;
  • salt - a pinch.

If desired, remove the skin from the lard and cut it into small thick slices of equal size. Wash the peeled potatoes with cold water, dry them, and then chop them into long, thin strips. Fry the pieces of lard over low heat for 6-7 minutes to render out the fat, then add the potatoes to them, level them over the surface of the frying pan and, setting the heat to medium, leave to fry for 4-5 minutes.

After this time, you need to carefully turn the potatoes over with the browned side up and the pale layer down (this is convenient to do with a wide wooden spatula), then leave the dish to fry for another 4-5 minutes. This is followed by another stirring and turning, sprinkling the potatoes with spices to taste. In another 4-5 minutes everything will be ready.

Advice! When the potatoes are browned on the bottom and “hardened”, they can be carefully turned 2-3 times after every 2-3 minutes of frying. And no lid - the crispy crust will disappear from the steam accumulating under it.

Cooking in a slow cooker

It’s easy to make such a high-calorie and filling dish as fried potatoes a little less harmful to the stomach and figure if they are fried potatoes with lard in a slow cooker.

Ingredients:

  • - 1 kg;
  • lard – 200 gr.;
  • onion – 1 pc.;
  • garlic – 3 cloves;
  • salt, pepper, other spices - a pinch.
  • parsley - to taste.

Wash the peeled potatoes and cut them into small thin cubes (you can use a shaped knife). Cut the skin off the lard; if it is salted, first wash off the salt and then chop into small thick slices.

Turn the multicooker on to the “Frying” mode for 5-10 minutes, put the lard in a bowl and fry it until the fat is rendered and the pieces become crispy. Next, you need to remove the lard, add a little oil (vegetable) to the multicooker bowl and add the potatoes.

Read also: Spaghetti in tomato sauce – 10 recipes

Lay onion half rings on top and pour in spices, run the “Frying” program on the machine again, but for 25-30 minutes, and fry the potatoes under a closed lid until golden brown.

Upon completion of cooking, the dish is sprinkled with chopped herbs, supplemented with crispy cracklings, sprinkled with chopped garlic and served as a side dish or a separate dish.

Potatoes with mushrooms fried in lard

Potatoes with mushrooms fried in lard will not suit connoisseurs of healthy eating, but for everyone else it will be a real “belly feast”.

Ingredients:

  • – 400 gr.;
  • lard – 200 gr.;
  • mushrooms () – 300 gr.;
  • onion – 1 pc.;
  • salt - to taste.

Peel the potatoes, wash and cut into strips. Chop the mushrooms into thick bars or cubes. Divide the onion into half rings. Lard (or bacon, as an option) should be cut into thick slices and fried on both sides to render out the fat.

Next, add potatoes to the frying pan, fry them first over medium heat without a lid, then, after stirring, over low heat, covered. After 10-15 minutes of cooking, you can put the mushrooms in the pan and simmer the potatoes with them until the excess mushroom juice evaporates.

When the potatoes become soft, pour onions on them, add spices, then mix everything and cook for another 4-5 minutes.