Potatoes Boiled in Lard
Ingredients
Directions
Prepare
Pare and slice the potatoes thick.
Fill a good-sized kettle halfway with lard or drippings.
Cook and serve
Cook the potatoes in the hot lard until tender and brown.
Use a skimmer to remove the potatoes and drain them on a colander.
Sprinkle with 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
- Starchy flesh turns tender inside while the surface browns in the hot fat.
- Lard or drippings
- Fat that conducts heat evenly and fries the potato surfaces to a golden brown.
The step that matters
Cooking the potatoes in the hot lard until tender and brown. If the lard is not hot enough, the potatoes absorb more fat and turn greasy instead of crisping. Too much heat can brown the outside before the interior softens, so the slices should be cooked until both tender and browned.
“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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