Potatoes fried in lard - hearty and appetizing dish, a simple recipe for lovers of fragrant, tasty fried potatoes. It does not take a lot of ingredients and time to prepare it. Salo in this recipe can be used both fresh and salted. If you are using salted potatoes, then most likely you will not need salting the potatoes, otherwise add salt to taste.
Ingredients
- Potato - 600 g
- Fresh pork fat- 130 g
- Onion - 1 pc.
- Salt - to taste
- Pepper - to taste
Information
Second courseServings - 2
Cooking time - 0 h 40 min
Fried potatoes in lard: how to cook
To begin with, cut the fat into small cubes or strips, transfer to a dry frying pan and fry over medium heat, stirring occasionally, until the fat is rendered out of it.
While the fat is frying, peel the onion and cut into thin strips or as you like. Send the onion to the pan with fried lard and cook over medium heat, stirring constantly, until the onion is browned. Lightly salt and pepper.
As soon as the onion is reddened, you need to remove the greaves with onions with a slotted spoon into a separate bowl. The melted fat should remain in the pan, in the future we will fry potatoes on it.
Wash the potatoes, peel and cut into thin sticks. Dry the sliced potatoes with a paper towel or napkin to remove excess moisture. Put the potatoes in a frying pan with hot melted bacon and, without stirring, let it brown. Then carefully turn over with a spatula and fry until golden brown over medium heat. Often the potatoes do not need to be stirred, it is important that they brown on all sides and do not turn into a potato mass. Salt and pepper to taste 2-3 minutes before cooking.
Put the pork rinds with onions in the fried potatoes, mix gently.
The dish should be served hot with fresh herbs and vegetables.
Delicious and fragrant fried potatoes with lard is ready. Bon appetit!
The most interesting news.
Calories: Not specified
Cooking time: Not indicated
Although not included in complex dishes, not everyone gets it tasty. Either a lot of fat, or vice versa, the potato is a little dry, then it burns, then it falls apart, and it happens that it is so appetizing, 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 as they should - soft inside and ruddy on the outside.
Rule one - do not save on oil (or lard). With a lack of 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 not pick up oil.
Rule two - the pan with oil should be well heated. Potatoes can stick to a cold pan, but o golden brown will have to forget. Checking if the oil is warm is very simple - put a thin slice of potato on a heated pan. If the oil begins to bubble around it, then the potatoes can be laid out.
The third rule - for frying, potatoes need to be cut into thin strips (bars). 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 such cutting, it is convenient to mix the potatoes, it is fried evenly and quickly.
Rule four - after putting the potatoes in the pan, do not turn it over and do not stir for 4-5 minutes. During this time, the potatoes will brown on the bottom, and with further frying they will not stick together or fall apart.
The fifth rule is that you need to salt the potatoes in the half-cooked stage, when they are already lightly fried on all sides. If you salt immediately, then the potatoes will give juice, and the sticks will stick together.
Fried potatoes with bacon - photo-recipe of the day.
Required products:
- Potatoes - 7-8 pieces (700-800 grams);
- fresh lard - 150 gr;
- salt - to taste.
Cooking
We clean fresh lard from the skin (not necessary, if it doesn’t interfere, leave it). Cut into small pieces, not very thin. The shape does not matter, when heated, fat will melt out of the fat and the pieces will be deformed anyway. But it is desirable that they be approximately the same in size and thickness.
We clean the potatoes, wash under cold water. We leave for a few minutes so that water is glassed from the tubers, then we cut the potatoes into thin strips (first we cut them into plates 1 cm thick, then we chop them into long strips). If the potatoes are of different sizes, then some slices will burn, while others will remain damp.
We heat up the pan. We spread the pieces of lard, stirring with a spatula, keep on low heat for 7-8 minutes, until a sufficient amount of fat is rendered from the lard. When melting lard, do not make a strong fire - the fat will quickly begin to burn and the potatoes will turn out with an unpleasant aftertaste. We leave the fat in the pan, in the process of frying the potatoes, fat will continue to be rendered from it and as a result, the potatoes will turn out with crispy cracklings.
We increase the fire a little, make it medium. Pour the potatoes into the heated fat. Level the top, but do not mix. We leave for 4-5 minutes.
We pry the potatoes with a wide spatula and try to turn them over so that the ruddy layer is at the top, and the top light layer is at the bottom of the pan in hot oil. We fry for another 4-5 minutes. Turn the potatoes over again. Now you can salt and continue to fry for another 2-3 minutes.
Potato 
almost ready. To ensure even roasting, turn the potatoes 2-3 more times, frying for 1-2 minutes each time. In no case do not cover it with a lid, the crisp will disappear from the steam, the potatoes will become soft and begin to fall apart.
Fried potatoes to the table should be served immediately after turning off the fire. Keep in mind that potatoes left in the pan become soaked with fat and become soft, and the cooled potatoes deteriorate in taste. Therefore, potatoes are never fried with a margin or in advance, they are only good freshly cooked. You can add it with any pickles or fresh vegetables but it's delicious on its own. 
Now you know,
With lard is a very high-calorie and hearty meal almost everyone loves it. It should also be noted that there is nothing complicated in preparing such a simple Ukrainian dinner. Anyone can make it at home.
Fried potatoes with bacon: recipe
The dish in question is very popular not only in our state, but also in all CIS countries. This lunch is of Ukrainian origin and is also completely different recipes cooking.
So what products do we need to make such a tasty and satisfying dish like fried potatoes with bacon? To do this, stock up:
- medium-sized potato tubers - 5 pcs.;
- cooking fine salt- about 1/2 tbsp. l.;
- salted bacon - about 80 g.
Preparation of components (lard and potatoes)
Fried potatoes with bacon are prepared quite simply. But before proceeding to heat treatment the above ingredients, they should be processed one by one. First you need to clean the potato tubers. You can shred them different ways. Someone cuts the tubers into slices, and someone - into strips.
As for salted fat, excess salt is removed from it and washed. Next, a piece pork fat dry with paper towels and chop into medium pieces.
Cooking process on the stove
Fried potatoes with bacon will turn out tastier if they are cooked in a deep cast-iron skillet. To do this, put the dishes on a strong fire, and then spread the pieces of pork fat.
Melt the lard until it turns into fried cracklings. As soon as all the fat comes out and covers the bottom of the pan, the greaves are removed to a separate plate. At the same time, all the potatoes are laid out in a hot dish with melted lard. Without interfering, it is immediately covered with a lid. In this form, vegetables are fried over high heat for about 4 minutes. After that, they are stirred and continue to cook for another 5 minutes.
Over time, the potatoes are salted to your liking. After mixing the product, it is fried for about 10 more minutes, but already on low heat.
As soon as the potatoes become soft, previously cooked cracklings are added to it. After mixing the ingredients again, they are removed from the stove and the lid is opened (so that the vegetables do not sweat).
Serve at the dinner table
Fried potatoes with bacon in a pan are high-calorie and not very healthy dish. Therefore, it is not recommended to use it too often. Having prepared dinner for your family, it is laid out hot on a plate, and sprinkled with 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 options for preparing the lunch in question are very similar to each other. However, each cook prefers to use a certain recipe. 
The easiest way to create delicious homemade dish was presented above. If you want to get a more fragrant dinner, 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 - about 80 g;
- onion - 2 large heads;
- green onions, fresh dill - in a medium bunch;
- sunflower oil - optional.
Food processing (preliminary)
Fried potatoes with bacon, prepared according to this recipe, are more satisfying, aromatic and tasty. Before making such a dinner, the tubers of vegetables are peeled, chopped into slices, and 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. Salo for such a dish is taken slightly 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 bacon in this article. To prepare this dish cast iron pan very hot on the stove. Then sunflower oil is added to it (about 5 large spoons). After that, all pre-processed potatoes are poured into the dishes. Without interfering with the vegetables, they are tightly covered with a lid and cooked over high heat for about three minutes. 
After a while, smoked lard is added to the potatoes. After mixing the products, they are again covered with a lid and fried at a high temperature for about 5 minutes. During this time, the ingredients should brown a little. As soon as you feel that the potatoes are becoming soft, lay out half rings to it. onion. Without interfering with the components, they continue to fry over low heat for about 2 minutes. The products are then salted and peppered to taste. At the same time, they are interfered with with a wooden spatula.
After the potatoes become completely soft, finely chopped green onion, and 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 vegetables with bacon and herbs with a spatula, they are served at the dinner table.
How to use?
Serve with herbs and bacon should only be hot. For this ready meal distributed on plates. It can be further tweaked if necessary. fragrant spices and also add a small amount of fresh sour cream.
Eat a ready-made lunch, preferably with a slice of bread and marinades such as pickled tomatoes, cucumbers or sauerkraut. Bon appetit!
Summing up
Many nutritionists forbid eating such dishes, especially with lard. But sometimes you really want to treat yourself to delicious and not very healthy lunch. In this case, we suggest doing it as described above. 
It should be especially noted that other ingredients can be added to fried potatoes in addition to lard. Among them, such products as sausages, ham, sausage and so on are especially popular. It all depends on the imagination of the chef.
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 ruddy, fragrant slices in a pan - tender 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 to prepare an excellent side dish, or even independent dish, for example, potatoes with bacon.
The first secret, not every potato is suitable for frying, it is preferable hard varieties, and even better tubers of red color. White potatoes of well-known varieties, for example, "blue-eye" are famous for their friability, but are not suitable for frying, because they will almost immediately turn into shapeless, unsympathetic pieces.
Secret two: what to fry on? There is always a bottle of vegetable at home, sunflower oil. You can take refined, deodorized, or regular fragrant. In the latter case, the dish will acquire a specific smell, which many simply adore. As they say, it's a matter of taste.
But in ancient times in Rus', oils were expensive, they were considered a rarity, and therefore, the housewives fried on lard. Traditionally, in the fall, cattle grown over the summer were slaughtered in the villages, and the product was preserved in a peculiar way, part of the carcass was lowered into the glaciers of deep cellars, salted, smoked, and lard, especially interior fat, was rendered and poured into jars. It was fried on it.
Today, neither in stores, nor even in the market, you can find rendered pork fat. In the absence of such a “curiosity”, we will manage with the usual, familiar and popular product to this day - salted fat. If you have a piece with a 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, finely enough. And then we shred again, but already across - turning into a small cube.
Here, however, there is one trick - in this way you can grind only frozen lard. Therefore, do not rush to get it out of the freezer ahead of time.
Genius of authenticity
If you are intrigued by the subtitle, then we hasten to clarify - this time, we are not looking for gourmet 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 a minimum of ingredients: potatoes, lard, onions and salt.
