Potatoes Boiled in Lard
Ingredients
Directions
Prepare
Pare and slice the potatoes thickly.
Half fill a kettle 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 cooks until tender and develops browned surfaces.
- Lard or drippings
- Act as the cooking fat that conducts heat and helps the potato surfaces brown.
The step that matters
Cooking the potatoes until tender and brown. The fat must be fully boiling before the potatoes go in, so the surfaces sear rather than soak up grease. Cook until tender, since slices stay firm and greasy if they are removed too early.
“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.
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