Potatoes Boiled in Lard
Ingredients
Directions
Prepare
Peel and slice the potatoes thickly.
Fill a kettle halfway with lard or drippings and heat until boiling.
Cook and serve
Add the potatoes and cook until tender and brown.
Remove the potatoes with a skimmer and drain in a colander.
Sprinkle with coarse sea salt before serving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Potatoes
- Provide the starchy body that softens into a tender interior while the outside browns.
- Lard or drippings
- Act as the cooking fat that conducts heat and helps the potato surfaces brown.
The step that matters
Cooking until tender and brown. Lard must be hot enough to boil so the potatoes cook through and brown evenly. Too cool a fat soaks in grease and yields pale, soggy slices, while overcooking makes them dry and hard to lift out cleanly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.