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Fried potatoes with lard. Fried potatoes with lard in a frying pan Fry potatoes in lard recipes

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 in a frying pan and begin to simmer 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 stirred 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 an appetizer, 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.

Baked potatoes are a great alternative to fried ones. Well, if you bake it in the oven with lard or bacon, it’s a fairy tale.

The recipe for baked potatoes with lard is very simple, you only need three ingredients, but the taste and aroma of this dish will not leave anyone indifferent.

The weight of the finished dish will be approximately 1,300 kg.

The dish is designed for 4-5 people

Total cooking time: 1 hour

Preparation time: 15 minutes

Cooking time: 45 minutes.

To prepare baked potatoes with lard in the oven we will need:

  • Potatoes 10-12 pcs., medium or large tubers,
  • lard 150-200 gr.,
  • salt 1-2 pinches,
  • vegetable oil for greasing the pan 5-10 gr.

How to bake potatoes with lard in the oven.

  • Turn on the oven. Set the temperature to 200-220 degrees.

While the oven is heating, prepare the potatoes and lard.

  • We clean and wash the potatoes thoroughly and leave them in water.
  • Cut cold lard from the refrigerator into thin bars, slightly smaller than a potato cut.

The lard should be “firm but soft.” (see photo)

How to choose and salt lard is a whole science.

  • Cut the washed potato tubers lengthwise into two halves.

  • Then add 1-2 pinches of salt to the potatoes.

  • Mix potatoes and salt well.

  • Grease a baking tray with vegetable oil.
  • Place the salted potato halves on a baking sheet.
  • Place a piece of lard on each potato half.

The oven has warmed up.

  • Place the baking sheet with the potatoes in the oven to bake.

  • Bake for about 40-50 minutes at a temperature of 200-220 degrees.

Determine readiness with a toothpick. If the toothpick goes into the potato like it goes into butter, then everything is fine – it’s ready.

  • We place the baked potatoes with lard on a dish; there is no need to pour melted fat from the baking sheet over it - it will spoil it, just pieces of melted lard are enough.

We serve mayonnaise sauce or tartar sauce, but baked potatoes with lard in the oven are a chic dish in themselves.

Just lick your fingers. Potatoes soaked in aromatic lard like butter... just melts in your mouth!!

As you can see, it’s not difficult to prepare potatoes baked in the oven with lard, everything is simple, no frills and very tasty!

An excellent side dish for any meat or fish dish, salad or sour or pickled vegetables.

It is better to cook potatoes baked in the oven with lard in such a way that you can eat them right away while they are warm. When it cools down or the next day, it doesn’t taste at all, like plasticine.

About one person eats 4-5 halves of large baked potatoes at a time.

Bon appetit!!!

Fried potatoes in lard is a hearty and appetizing dish, a simple recipe for lovers of aromatic, tasty fried potatoes. It doesn't require a lot of ingredients or time to prepare it. Lard in this recipe can be used either fresh or salted. If you are using salted potatoes, then most likely you will not need to salt the potatoes, otherwise add salt to taste.

Ingredients

  • Potatoes - 600 g
  • Fresh pork lard- 130 g
  • Onions - 1 pc.
  • Salt - to taste
  • Pepper - to taste

Information

Second course
Servings - 2
Cooking time - 0 h 40 min

Potatoes fried in lard: how to cook

First, cut the lard into small cubes or strips, put it in a dry frying pan and fry over medium heat, stirring occasionally, until the fat is rendered out of it.

While the lard is frying, peel the onion and cut into thin strips or as you prefer. Place the onion in a frying pan with fried lard and cook over medium heat, stirring constantly, until the onion is browned. Lightly salt and pepper.

As soon as the onions have browned, you need to remove the cracklings with the onions using a slotted spoon into a separate bowl. The rendered lard should remain in the frying pan; in the future we will fry potatoes in it.

Wash the potatoes, peel them and cut them into thin cubes. Dry the chopped potatoes with a paper towel or napkin to remove excess moisture. Place the potatoes in a frying pan with hot melted lard and, without stirring, let them brown. Then carefully turn over with a spatula and fry until golden brown over medium heat. There is no need to stir the potatoes often; it is important that they brown on all sides and do not turn into a potato mass. 2-3 minutes before readiness, add salt and pepper to taste.

Place pork rinds and onions into the fried potatoes and mix gently.

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 tell you a few culinary secrets that 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; hard varieties are preferable, and red tubers are even better. 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, you can’t find rendered pork fat either in stores or even on the market. 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 lard on the skin (useful for eating), and for fried potatoes we will use just 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 ground in 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 exquisite recipes from modern molecular or sophisticated foreign cuisines, but on the contrary, we want to return to folk roots, to remember how our ancestors cooked. Their recipe is striking in its simplicity and minimum ingredients: potatoes, lard, onions and salt.

With lard it is a very high-calorie and filling dish; almost all people love it. It should also be noted that there is nothing complicated in preparing such a simple Ukrainian lunch. Anyone can make it at home.

cooking recipe

The dish in question is very popular not only in our country, but also in all CIS countries. This lunch is of Ukrainian origin, and also has completely different cooking recipes.

So what products do we need to make such a tasty and satisfying dish as fried potatoes with lard? To do this you need to stock up:

  • medium-sized potato tubers - 5 pcs.;
  • fine table salt - about 1/2 tbsp. l.;
  • salted lard - approximately 80 g.

Preparation of components (lard and potatoes)

Fried potatoes with lard are quite simple to prepare. But before you begin heat treatment of the above-mentioned ingredients, they should be processed one by one. First you need to peel the potato tubers. You can shred them in different ways. Some people cut the tubers into slices, others into strips.

As for salted lard, excess salt is removed from it and washed. Next, a piece of pork fat is dried with paper towels and chopped into medium pieces.

Cooking process on the stove

Fried potatoes with lard will taste better if you cook them in a deep cast-iron frying pan. To do this, place the dishes on high heat, and then lay out pieces of pork fat.

The lard should be melted until it turns into crispy cracklings. As soon as all the fat comes out and covers the bottom of the pan, remove the greaves into a separate plate. At the same time, put all the potatoes into a hot bowl with melted lard. Without disturbing, it is immediately covered with a lid. In this form, vegetables are fried over high heat for about 4 minutes. After this, they are stirred and continued to cook for another 5 minutes.

After time, the potatoes are salted to their taste. After mixing the product, fry it for about another 10 minutes, but over low heat.

As soon as the potatoes become soft, the previously prepared cracklings are added to them. After mixing the ingredients again, remove them from the stove and open the lid (so that the vegetables do not steam up).

Serve to the dinner table

Fried potatoes with lard in a frying pan is a high-calorie and not very healthy dish. Therefore, using it too often is not recommended. Having prepared lunch for your family, place it hot on a plate and sprinkle fresh chopped herbs on top. Fried potatoes are served at the table along with bread and homemade marinades.

Step-by-step recipe for fried potatoes with lard and onions

All cooking options for the lunch in question are very similar to each other. However, every cook prefers to use a certain recipe.

The easiest way to create a delicious homemade dish was presented above. If you want a more flavorful lunch, we recommend using the recipe presented. To implement it you need to purchase:

  • medium-sized potato tubers - 5 pcs.;
  • fine table salt - about 1/2 large spoon;
  • salted lard - approximately 80 g;
  • onions - 2 large heads;
  • green onions, fresh dill - in a middle bunch;
  • Sunflower oil - at your discretion.

Product processing (preliminary)

Fried potatoes with lard prepared according to this recipe are more filling, aromatic and tasty. Before making such a lunch, the vegetable tubers are peeled, chopped into slices, then laid out on a clean terry towel and dried thoroughly. Next, prepare the onions. It is cut into half rings. As for the greens, they are finely chopped with a knife. The lard for this dish is lightly smoked. It is cleaned of excess seasonings and chopped into cubes.

The process of frying a high-calorie dinner on the stove

You can see a photo of fried potatoes with lard in this article. To prepare such a dish, a cast-iron frying pan is heated on the stove. Then add sunflower oil (about 5 large spoons) to it. After this, all the pre-processed potatoes are poured into the bowl. Without stirring the vegetables, cover them tightly with a lid and cook over high heat for about three minutes.

After a while, smoked lard is added to the potatoes. After mixing the products, cover them again with a lid and fry at high temperature for about 5 minutes. During this time, the ingredients should brown slightly. As soon as you feel that the potatoes are becoming soft, you should add onion half rings to them. Without disturbing the ingredients, continue to fry them over low heat for about 2 minutes. Next, the products are salted and peppered to taste. At the same moment they are stirred with a wooden spatula.

After the potatoes become completely soft, add finely chopped green onions, as well as fresh dill. In this form, the dish is kept on low heat for about two minutes, after which it is removed from the stove and the lid is opened. After mixing the vegetables with lard and herbs using a spatula, they are served to the dinner table.

How to use?

Greens and lard should be served only hot. To do this, the finished dish is distributed among plates. If necessary, it can be additionally flavored with aromatic spices, and also add a small amount of fresh sour cream.

It is advisable to eat a ready-made lunch together with a piece of bread and marinades such as salted tomatoes, cucumbers or sauerkraut. Bon appetit!

Let's sum it up

Many nutritionists prohibit eating such dishes, especially with lard. But sometimes you really want to treat yourself to a tasty and not very healthy lunch. In this case, we suggest doing it as described above.

It should be especially noted that other ingredients besides lard can be added to fried potatoes. Among them, products such as sausages, ham, sausages, etc. are especially popular. It all depends on the imagination of the cook.