Fried potatoes with lard and onions

Fried potatoes with lard and onions

Ingredients

Potatoes – 10 pcs.

Onion – 1 head

Parsley - to serve

• 310 kcal
• 45 min.
• 45 min.

Photo of the finished dish

Step-by-step recipe with photos

We never cease to be amazed at the abundance of side dishes in Russian cuisine, but you can’t tell about them all in one review. But it’s impossible to pass by the royal potato side dish. Now we have a distinguished guest for dinner - fried potatoes with lard and onions. Potatoes cooked in lard are number two in Russian for all time. In my family, even the children eat crispy fried potatoes with cracklings and onions with great pleasure.

The composition of the ingredients is indescribably ordinary. We will need young 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 moderately 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 into the bubbling grease. Cook for 5 minutes on high heat.

Stir the potatoes and fry for another 5 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 5 minutes over medium heat without covering with a lid.

Stir fried potatoes with onions and salt.

Stir again. Cover with a lid for almost 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.

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.

Fried potatoes with lard – 6 recipes

Fried potatoes with lard are, at first glance, a common and not very original dish. In fact, making such sweets requires vigilance from the cook, the ability to follow the recipe and supervise the frying process. But the result will certainly amuse: when properly fried, potatoes with lard (also with garlic, mushrooms and onions) turn out, although high in calories, fantastically tasty.

Fried potatoes with onions and lard

Fried potatoes with onions and lard come out fatty, filling, unhealthy, but wonderfully tasty and fragrant, so no one can resist it.

Ingredients:

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

Carefully selected lard - it must certainly 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 unique taste, a couple of cloves of crushed garlic) to saute it until golden brown over medium heat.

At this time, peel the potatoes and cut them into small slices and place them in the pan. It is necessary 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 crust and soft interior is cooked in a frying pan without a lid, while the potatoes come out soft and crumbly when fried under a lid.

How to simply fry potatoes with lard in a frying pan

Ruddy and crispy on top, soft and warm on the inside - so true to potatoes fried in a frying pan with lard. It is absolutely simple to prepare if you follow the recipe and do not be distracted from the frying process.

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 similar size. Wash the peeled potatoes with cool water, dry them, and then chop them into long, narrow strips. Fry pieces of lard over low heat for 6-7 minutes to render out the fat, then add 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 can be easily done 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 “strengthened”, they can be gently rotated 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 create such a nutritious and satisfying dish as fried potatoes, a little less harmful to the stomach and figure, if it’s fried potatoes with lard in a slow cooker.

Ingredients:

• potatoes – 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 knife). Cut the skin off the lard; if it is salted, wash off the salt first, 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.

Lay onion half rings on top and dump out the 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.

At the end of production, the dish is sprinkled with chopped herbs, supplemented with crispy greaves, 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 “tummy feast”.

Ingredients:

• potatoes – 400 gr.;
• lard – 200 gr.;
• mushrooms (champignons) – 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) must be cut into thick slices and fried on both sides to render the fat.

Next, add potatoes to the frying pan, fry them first over medium heat without a lid, then, after mixing, 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, dump the onion on it, add spices, then mix everything and cook for another 4-5 minutes.

During the frying period, potatoes must be salted at the moment when they are actually ready and have a crust on both sides. If you introduce salt very early, the potatoes will release juice, which, combined with the released mushroom juice, will cause the slices to stick together.

Potatoes fried in salted lard

By cooking fried potatoes with onions and garlic in salted lard, you can get a dish with the greatest concentration of flavors. Warm potatoes in this dish are combined with special fried onions and garlic, as well as spices in which lard was salted, which overall gives a breathtakingly rich result. Ingredients:

• potatoes – 1 kg;
• lard (salted) – 150 gr.;
• onion – 1 pc.;
• garlic – 3-4 cloves;
• salt - to taste.

Well-frozen (for the most comfortable cutting) salted lard is divided into thick slices and fried in a dry frying pan for 3-4 minutes, turning over. Place a narrow strip of peeled and washed potatoes into the melted fat, mix it with lard and fry without a lid for 15 minutes.

The mixture must be stirred from time to time, and after the potatoes have become soft, add onion half rings, crushed garlic and salt (in small quantities and strictly to taste, because the recipe uses salted lard). Another 5-7 minutes of frying - and the fragrant dish is ready to be sprinkled with finely chopped herbs for the next serving.

Advice! To prevent the potatoes from sticking to the bottom of the pan and breaking when stirring, they must be laid out on a well-heated surface.

Fried potatoes with garlic

For this recipe, you should take young potatoes, which do not even need to be peeled - just scrape to remove the delicate skin. Such potatoes do not require any additional components when fried - they are excellent on their own and with garlic, which releases its “milky” taste. Ingredients:

• potatoes – 1 kg;
• garlic – 4-5 cloves;
• lard – 100 gr.;
• herbs and salt - to taste.

Scrape the young potatoes to remove the skin, divide into slices (if the tubers are small, into halves). Cut the lard into slices, fry in a frying pan until the fat releases, then add garlic - finely chopped or crushed with the flat side of a knife.

After the garlic acquires a golden brown color, pour the potatoes into the frying pan, which must be fried for 8-10 minutes without a lid over medium heat, and after stirring and adding salt to taste for another 5-7 minutes, but under the lid.

Before serving, tender fried young potatoes with garlic are sprinkled with chopped fresh herbs.

Fried potatoes with lard and onions

Ingredients

Potatoes – 10 pcs.

Onion – 1 head

Parsley - to serve

• 310 kcal
• 45 min.
• 45 min.

Photo of the finished dish

Step-by-step recipe with photos

We never cease to be amazed at the abundance of side dishes in Russian cuisine, but you can’t tell about them all in one review. But it’s impossible to pass by the royal potato side dish. Now we have a distinguished guest for dinner - fried potatoes with lard and onions. Potatoes cooked in lard are number two in Russian for all time. In my family, even the children eat crispy fried potatoes with cracklings and onions with great pleasure.

The composition of the ingredients is indescribably ordinary. We will need young 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 moderately 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 into the bubbling grease. Cook for 5 minutes on high heat.

Stir the potatoes and fry for another 5 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 5 minutes over medium heat without covering with a lid.

Stir fried potatoes with onions and salt.

Stir again. Cover with a lid for almost 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.

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.

Fried potatoes with lard

Hearty and fragrant fried potatoes with lard are prepared very quickly and simply. This breathtakingly tasty dish is perfectly mixed with the freshest, pickled, salted vegetables. It is also served with meat, fish, mushrooms in any form.

Description of manufacture

Such an ordinary dish as fried potatoes with lard does not always turn out appetizing and tasty. Instead of solid golden slices, covered with a crispy crust on the outside and tender on the inside, a crumbly mass often appears in the frying pan. Either the potatoes come out very dry, or they burn or drown in excess fat.

To achieve good results in preparing this ordinary dish, you need to know how to properly fry potatoes in lard.

Advice from experienced chefs:

1. There should be enough fat in the pan – 1.5-2 cm above the bottom. If there is too little, the dish will turn out dry; if there is too much, it will be tasteless.
2. 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 throw out the potatoes.
3. Proper cutting of the tubers will ensure their uniform and rapid frying. Cut the potatoes into thin slices, strips or bars. First, the tuber is cut into plates 1 cm wide, then the plates are crushed into strips of the same thickness.
4. From placing the vegetable slices in the pan until the first stirring, wait 5 minutes. Thanks to this, protection appears on the slices in the form of a golden brown crust, which preserves their structure.
5. 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.
6. To keep the slices intact, do not cover the potatoes with a lid while frying. The bottom layer is already steamed perfectly, and periodic stirring of the layers allows the slices to steam and fry moderately.

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 specifically before consumption and in such a volume that there is nothing left after the food.

Ingredients

To fry potatoes with lard in a frying pan, the following products will be useful:

• 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.

Frying potatoes with lard, including onions among the ingredients, is optional. Onions are used by an amateur - they add new colors of taste to the dish. Some housewives, before pouring vegetable slices into a frying pan, combine them with flour in the amount of 2 tablespoons. In their opinion, in this case the crust comes out even browner.

How to cook potatoes with lard in a frying pan

The process of frying potatoes with lard consists of several steps:

1. Cut the lard into random pieces: the size does not matter, the main thing is that all the pieces are similar in length and thickness. There is no need to trim the skin.
2. Wash the peeled tubers in cool water and dry with cardboard towels.
3. Chop the potatoes into similar strips, place on a towel and dry.
4. 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. It is not allowed to render fat over high heat - it will quickly burn, and because of this the taste of the potatoes will become disgusting.
5. When the required amount of fat is melted, the gas increases so that the fat warms up well.
6. After this, the potatoes are laid out and distributed along the bottom in an even layer. The gas is miniaturized to an average level.
7. Mix the vegetable slices 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.
8. After 15-17 minutes of cooking, stir the dish every 1-2 minutes. If the ingredients include onions, finely chop them and place them in the pan at this step.
9. 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 to the table immediately after they are prepared, because after cooling, the taste of the dish deepens. The slices left in the pan will quickly absorb excess fat, which will make them soft.