Potatoes Boiled in Lard
Ingredients
Directions
Prepare
Pare and slice the potatoes thickly.
Half fill a large 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 softens inside while the outside browns in the hot fat.
- Lard or drippings
- Act as the hot cooking medium that transfers heat quickly and gives the potatoes a browned, rich surface.
The step that matters
Cook until tender and brown. The fat must be fully boiling before the potatoes go in, so heat transfers quickly and the outside browns while the inside cooks through. Adding them to fat that is not hot enough makes the potatoes greasy and slow to color.
“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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