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 time. 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 with lard and onions are ready! Serve your dinner side dish straight from the skillet.
Complement lard-fried potatoes with parsley and summer vegetables. Bon appetit.
Hearty and flavorful fried potatoes with lard are prepared very quickly and easily. This amazingly tasty dish goes well with fresh, pickled and salted vegetables. It is also served with meat, fish, mushrooms in any form.
Description of preparation
Such a simple dish as fried potatoes with lard does not always turn out appetizing and tasty. Instead of solid, golden slices that are crispy on the outside and tender on the inside, they often end up in a crumbly mess in the pan. Either the potatoes turn out too dry, or they burn or drown in excess fat.
To achieve good results in preparing this simple dish, you need to know how to properly fry potatoes in lard.
- There should be enough fat in the pan - 1.5-2 cm above the bottom. If there is a deficiency, the dish will turn out dry, and if there is an excess, it will be tasteless.
- Before laying out the vegetable slices, you need to thoroughly heat the pan. To check if the fat is ready for frying, place one slice in the pan. If you hear a hiss and bubbles form around the slice, it means it’s time to pour out the potatoes.
- Proper cutting of the tubers will ensure their uniform and quick frying. Cut the potatoes into thin slices, strips or bars. First, the tuber is cut into plates 1 cm thick, then the plates are crushed into strips of the same thickness.
- From placing the vegetable slices in the pan until the first stirring, wait 5 minutes. Thanks to this, a protection in the form of a golden brown crust is formed on the slices, which preserves their structure.
- Salt is poured into the potatoes 5-7 minutes before turning off the gas. If you add salt right away, the vegetable will release juice and the slices will stick together during frying or turn out crumbly.
- To keep the slices intact, do not cover the potatoes with a lid while frying. The bottom layer is already steamed well, and periodically stirring the layers allows the slices to steam and fry evenly.
You need to fry the potatoes in lard for 25-30 minutes. 1 kg of vegetables yields 5-6 servings. The calorie content of the dish is 650 kcal per 100 g.
Potatoes with lard are not fried in large quantities or in advance. It is prepared immediately before consumption and in such a volume that nothing is left after eating.
Ingredients
To fry potatoes with lard in a frying pan, you will need the following products:
- 1 kg of potatoes;
- 200 g lard;
- salt and pepper to taste;
- seasonings and spices to taste;
- 1 onion (optional ingredient).
The lard for potatoes is fresh or salted - your choice, depending on the preferences of the housewife. If the lard is salty, then less salt will be needed at the end of frying. The dish will be especially tasty if you choose lard with meat streaks for it.
It is not necessary to fry potatoes with lard, including onions among the ingredients. Onions are used for an amateur - they add new shades of taste to the dish. Some housewives, before pouring vegetable slices into a frying pan, mix them with flour in the amount of 2 tablespoons. In their opinion, in this case the crust turns out even browner.
How to cook potatoes with lard in a frying pan
The process of frying potatoes with lard consists of several stages:
- Cut the lard into arbitrary pieces: the size does not matter, the main thing is that all the pieces are the same in length and thickness. There is no need to trim the skin.
- Wash the peeled tubers in cold water and dry with paper towels.
- Chop the potatoes into equal strips, place on a towel and dry.
- Place slices of lard onto a hot frying pan. Reduce the gas level to a minimum and hold the lard until the fat is rendered for 7-10 minutes, stirring it occasionally with a spatula. You should not render fat over high heat - it will burn quickly, and because of this the taste of the potatoes will become unpleasant.
- When the required amount of fat has been rendered, the gas increases to ensure that the fat is thoroughly heated.
- After this, the potatoes are laid out and distributed over the bottom in an even layer. Gas is reduced to medium level.
- The vegetable slices are mixed no more often than every 3-5 minutes. This is done with a wide spatula: the layer of straw is lifted and turned over to the other side so that the raw (or light) part of the vegetables appears in the hot fat.
- After 15-17 minutes of cooking, the dish is stirred every 1-2 minutes. If the ingredients include onions, finely chop them and place them in the pan at this stage.
- When the potatoes are ready to taste, add salt, pepper, spices and mix. After 5 minutes the gas is turned off.
Fried potatoes with lard are served immediately after cooking, because after cooling the taste of the dish deteriorates. Leaving the slices in the pan will quickly absorb excess fat, making them soft.
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: What to cook from garlic arrows - 7 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: Fried honey mushrooms with potatoes – 7 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.
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. The strong golden brown crust that forms 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 is suitable. 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 with the lid on.
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.
6. Turn off the heat and sprinkle with chopped herbs. The dish is ready. Serve immediately with fresh or pickled vegetables.
Hello, dear cooks! Let's talk a little about fried potatoes? When I was at university, this dish was very popular on the student menu of my friends. My best friend always demanded potatoes with fried onions and carrots, and I spoiled my future husband with fried potatoes and barbecue seasoning. I really love potatoes with cracklings and onions, but I had to sweat pretty hard for my husband, a malicious “lover of lard” and a “picker of lard,” to recognize this dish. Potatoes with lard fried in a frying pan; the secret to preparing this dish is to thinly slice the lard and onion. The lard becomes crispy and pleasant to the taste, while the onions become crispy and sweet.
Potatoes with lard fried in a frying pan
The ingredients are incredibly simple. By the way, lard can be replaced with ready-made store-bought bacon, which will greatly simplify the preparation time of the products.
how to cook potatoes with lard and onions
Ingredients:
- potato,
- fresh lard,
- sunflower oil,
- salt,
- spices.
Cooking process:
To make the bacon easy to cut, put it in the freezer for a couple of hours, and then cut it into as thin strips as possible. Pour sunflower oil into a hot frying pan and wait until it heats up. Add thinly sliced lard to the frying oil and fry it over high heat until golden brown, stirring occasionally.
Now add finely chopped onion to the lard.
And we give it time to fry.
Cut the potatoes into thin strips. In my student years, I deftly did this without a board, but now my inner perfectionist demands the thinnest pieces possible, and that’s why I cut potatoes only on a board. Plus, it saves a lot of time.
We send the potatoes to the lard and onions.
Add your favorite spices and fry over high heat until the potatoes begin to brown.
I always add my husband’s favorite seasoning, cumin, to this dish.
Now turn down the heat and simmer the potatoes over medium heat for ten minutes under the lid. Our potatoes are ready. Just like that, my husband’s stereotypes about tasteless lard and onions were easily and simply destroyed.
Before serving, decorate our dish with herbs. Bon appetit!
Ekaterina Apatonova told how to make delicious fried potatoes, recipe and photo of the author.
