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Potatoes in lard with garlic and flour

Pan-Fried Potatoes with Lard and Garlic

Everyone loves crispy, golden potatoes — just try not to eat the whole batch! Country-style potatoes are a classic favorite, usually roasted in the oven, but they come out just as good in a skillet. Give it a go!

nasstin

Recipe author

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Composition / ingredients

Servings:

Potatoes

700

Lard (rendered lard or vegetable oil)

Garlic

All-purpose flour

Italian herbs (a pinch)

Ground red pepper (a pinch)

Ground black pepper

Table salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 2 g

Fats 32 % 9 g

Carbohydrates 61 % 17 g

156 kcal

GI: 94 / 0 / 6

Cooking method

Cooking time: 30 min

Step 1:

Gather your ingredients.
Step 2:

Cut the potatoes into wedges.
Step 3:

Boil them in salted water for 5 minutes from the moment it comes to a boil — this way the potatoes are sure to fry up well and shed excess starch.
Step 4:

After 5 minutes, drain the potatoes and pat them dry.
Step 5:

Finely chop the lard. You can swap it out for cooking fat or simply vegetable oil.
Step 6:

Render it in the skillet until crispy cracklings form.
Step 7:

Lightly dredge the potatoes in flour — just a touch, literally, so they aren't wet.
Step 8:

Fry in the hot skillet over fairly high heat. Don't stir at all for the first 5 minutes, then stir very gently, sliding a spatula under the potatoes to lift them.
Step 9:

Fry the potatoes until golden and crisp.
Step 10:

Right at the end, season with salt and a pinch of black pepper.
Step 11:

Add a pinch of ground red pepper.
Step 12:

Add a little aromatic herb blend (I use herbes de Provence).
Step 13:

Press the garlic through a garlic press or grate it on a fine grater.
Step 14:

Stir everything together and turn off the heat.
Step 15:

Serve with sour cream and a salad — I like sauerkraut. Enjoy!