Baking potatoes with lard in the oven. Fragrant accordion potatoes with lard and spices (cooked in the oven)

Calories: Not specified
Cooking time: Not indicated

Despite the fact that they are not classified as complex dishes, not everyone turns out to be tasty. Either a lot of fat, or vice versa, the potato is a bit dry, then it burns, then it falls apart, and it happens that it is so appetizing, ruddy on top, but damp inside. To learn how to fry delicious potatoes, try to remember a few rules, and then the potatoes will turn out the way you need - soft inside and ruddy on the outside.

Rule one - do not save on oil (or lard). With a lack of fat, the potatoes will be dry and start to burn. Of course, everything is good in moderation, excess fat will not improve the taste either. Pour enough oil so that at the beginning of frying the bottom of the pan is covered by 1.5-2 cm, then the potatoes will have time to brown and not pick up oil.

Rule two - the pan with oil should be well heated. Potatoes can stick to a cold pan, and you will have to forget about a golden crust. Checking if the oil is warm is very simple - put a thin slice of potato on a heated pan. If the oil begins to bubble around it, then the potatoes can be laid out.

The third rule - for frying, potatoes need to be cut into thin strips (bars). First, cut the potato into plates about 1 cm thick. Then cut each plate into cubes 1-1.5 cm wide. This will be the straw. With such cutting, it is convenient to mix the potatoes, it is fried evenly and quickly.

Rule four - after putting the potatoes in the pan, do not turn it over and do not stir for 4-5 minutes. During this time, the potatoes will brown on the bottom, and with further frying they will not stick together or fall apart.

The fifth rule is that you need to salt the potatoes in the half-cooked stage, when they are already lightly fried on all sides. If you salt immediately, then the potatoes will give juice, and the sticks will stick together.

Fried potatoes with bacon - photo recipe of the day.
Required products:
- Potatoes - 7-8 pieces (700-800 grams);
- fresh lard - 150 gr;
- salt - to taste.

Recipe with photo step by step:

We clean fresh lard from the skin (not necessary, if it doesn’t interfere, leave it). Cut into small pieces, not very thin. The shape does not matter, when heated, fat will melt out of the fat and the pieces will be deformed anyway. But it is desirable that they be approximately the same in size and thickness.

We clean the potatoes, wash them under cold water. We leave for a few minutes so that water is glassed from the tubers, then we cut the potatoes into thin strips (first we cut them into 1 cm thick plates, then we chop them into long strips). If the potatoes are of different sizes, then some slices will burn, while others will remain damp.

We heat up the pan. We spread the pieces of lard, stirring with a spatula, keep on low heat for 7-8 minutes, until a sufficient amount of fat is rendered from the lard. When melting lard, do not make a strong fire - the fat will quickly begin to burn and the potatoes will turn out with an unpleasant aftertaste. We leave the fat in the pan, in the process of frying the potatoes, fat will continue to be rendered from it and as a result, the potatoes will turn out with crispy cracklings.

We increase the fire a little, make it medium. Pour the potatoes into the heated fat. Level the top, but do not mix. We leave for 4-5 minutes.

We pry the potatoes with a wide spatula and try to turn them over so that the ruddy layer is at the top, and the top light layer is at the bottom of the pan in hot oil. We fry for another 4-5 minutes. Turn the potatoes over again. Now you can salt and continue to fry for another 2-3 minutes.

Potato


almost ready. To ensure even roasting, turn the potatoes 2-3 more times, frying for 1-2 minutes each time. In no case do not cover it with a lid, the crisp will disappear from the steam, the potatoes will become soft and begin to fall apart.

Fried potatoes to the table should be served immediately after turning off the fire. Keep in mind that potatoes left in the pan will soak in fat and become soft, while cooled potatoes will lose their taste. Therefore, potatoes are never fried with a margin or in advance, they are only good freshly cooked. You can supplement it with any pickles or fresh vegetables, but it is very tasty on its own.

Now you know,

For a casual quick dinner, we suggest cooking delicious and fragrant potatoes baked with lard. It would seem that such an elementary and at first glance banal dish ... But what a result! After sweating in foil, potato tubers are quickly steamed, saturated with a seductive garlic aroma, and as a result they turn out to be very soft, crumbly and incredibly tasty!

Potatoes with bacon in foil in the oven in taste and appearance resemble a delicious baked potato at the stake. So why not organize a simple and budgetary dinner reminiscent of a summer picnic in the cold season?! By the way, in warm weather, potatoes according to this recipe can be cooked on charcoal, only in this case you need to wrap the tubers with thicker foil.

Ingredients:

• potatoes - 8-9 medium-sized tubers;
• salted lard - 100-130 g;
• garlic - 3-4 teeth;
• salt - to taste.

How to cook potatoes baked with lard

1. For the recipe, choose potato tubers of the same size. Rinse with a sponge, carefully remove all contaminants, as the potatoes will be baked in their skins. After drying slightly, cut the tubers in half lengthwise.
   
2. We cut the lard into plates about 3 mm thick. If necessary, pre-clean the greasy bar from excess salt. For the recipe, it is desirable that the lard be with meat layers.
   
3. Pour fine salt into a convenient flat plate. Pass the garlic cloves through a press. We dip one half of the potato with the cut side in salt, and rub the other half with garlic mass.
   
4. Between the halves of the root we place a plate of fat, connect. Thus, we prepare all the potatoes for baking.
   
5. We wrap each “stuffed” root crop with foil in 2-3 layers, leaving no holes. Bake in an oven preheated to 180 degrees for about 40-60 minutes (cooking time depends solely on the type of potato).
   
6. To check readiness, carefully, so as not to burn yourself, open the foil and pierce the potatoes with a skewer or toothpick - the middle should be soft. We take out the baked potatoes with lard from the foil, and, having cooled slightly, serve.
   
7. We supplement the dish with greens, a simple vegetable salad and proceed to a homemade dinner based on a summer picnic.
   

Potatoes with lard in foil in the oven are ready! Bon appetit!

Baked potatoes, words that bring back to distant childhood. When they are pronounced, sweet memories of the potatoes that were taken out of the coals pop up. There was nothing tastier in the world at that moment. The years have passed, it has remained in the taste of childhood, though it has changed a little, but the main ingredient, as well as the favorite potato, has remained.

In our selection of recipes for cooking potatoes with bacon in the oven, you are sure to find an option that will become a “crown” dish on your table. Dishes captivate with their simplicity of preparation and the availability of products, and the taste will not yield to any exquisite restaurant masterpiece.

Classic recipe

To prepare potatoes with lard according to the classic recipe, you will need:

• Medium-sized potatoes - 10 pcs.;
• Fresh pork fat - 100-150 gr.;
• Ground black pepper - 0.5 tsp;
• Salt - to taste.

Cooking:

1. Turn on the oven at 200°C.
2. Rinse the tubers, peel, dry.
3. Cut them in half and put them in a bowl.
4. Sprinkle potatoes with salt and pepper and stir.
5. Iron on a baking sheet greased with sunflower oil.
6. On top, place a thinly sliced ​​pork product on each half of the potato.
7. Place in preheated oven for 30-35 minutes.
8. Readiness is checked with a match or a skewer, if the halves are easily pierced, it's ready.
9. Serve hot on the table, sprinkle with herbs on top.

Put sauces for potato dishes separately.

With garlic

Potatoes in the oven with bacon and garlic will not leave indifferent lovers of spicy.

Ingredients:

• Medium size potatoes - 10 pcs.;
• Fresh pork fat - 100-150g;
• Garlic - 3-4 cloves;
• Tomato sauce - 3 tbsp;
• Salt, pepper - to taste;
• Greens - 1 bunch;
• Basil or thyme - 0.5 tsp, optional.

Cooking:

1. Wash potatoes, peel, dry with a paper towel.
2. Cut into two halves and steam until half cooked.
3. On a sunflower oiled form with high sides, lay the potatoes.
4. Place the finely grated garlic on top and sprinkle with the dry ingredients.
5. Lubricate with tomato sauce, you can put thinly chopped tomato.
6. Cover the prepared product with bacon, adjust the fineness of the pieces as desired.
7. Pour a little water into the bottom of the mold so that the dish does not turn out dry and burnt.
8. We send it to a preheated oven to 200 ° C.
9. Cook potatoes for 20-25 minutes.

Serve hot on the table. Vegetable dishes are suitable as a side dish. For seasoning - mayonnaise, sour cream, various sauces for potatoes.

Original accordion potato

Potato accordion in the oven, easy to prepare. The dish looks beautiful and most importantly, it is very juicy and tasty.

Ingredients:

• Any potatoes, but the same size - 10 pcs.;
• Pork fat (fresh, salted, smoked) - 150 gr.;
• Salt, pepper, rosemary - to taste.

Cooking:

1. Wash potatoes, peel, dry. Young tubers, it is enough to wash and dry.
2. With a sharp knife, make cuts along each potato, the distance between them is 3-4 cm.
3. Put a thinly sliced ​​piece of bacon into each incision.
4. Sprinkle with dry ingredients, place on a baking sheet greased with sunflower oil.
5. Cover with foil and place in a preheated oven at 200°C.
6. Cook 40 minutes.
7. Remove the foil and leave the dish for another 10 minutes, until a golden crust appears.

Served hot with sour cream and herbs.

Potatoes with lard in foil

Baked potatoes with bacon in foil, a very juicy and unique dish.

Ingredients:

• Potato tubers of any same size - 10 pcs.;
• Salted pork fat - 150g;
• Salt, pepper - to taste.

Cooking:

1. Wash and peel the potatoes, just wash the young ones.
2. Boil the tubers until half cooked, remove from the pan and dry on a towel.
3. Cut each in half and rub with spices.
4. Cut the foil into pieces, in the shape of a tuber, to completely wrap it.
5. Cut the potatoes into "accordion" and put a piece of bacon in each cut.
6. Wrap in foil and place on baking sheets.
7. In a preheated oven to 220 ° C, put a baking sheet for 15 minutes.
8. Then optional. Unroll the foil and allow the dish to brown. Leave for another 10 minutes.
9. Serve hot in foil.

Season with herbs. Vegetables are served as a side dish.

Roasted skewers option

Ingredients:

• Medium potatoes - 10 pcs.;
• Puff pork fat - 100-150 gr.;
• Seasoning for potato dishes - 1 sachet;
• Salt, pepper - to taste.

Cooking:

1. Rinse potatoes, pat dry, cut into 3-4 cm circles.
2. Cut the salo into your preferred pieces.
3. Prepared ingredients are put on skewers in turn.
4. Lubricate with vegetable oil, the entire structure and place on a baking sheet.
5. Sprinkle top with dry ingredients.
6. Cook in the oven at a temperature of 200-220 degrees for half an hour.

The finished dish is served hot with various sauce seasonings.

Potato baked with lard and bacon

Ingredients:

• Medium potatoes - 8 pcs.;
• Fresh pork fat - 100 gr.;
• Bacon - 100 gr.;
• Onion - 2 pcs.;
• Butter - 50 gr.;
• Salt, spices - to taste;
• Thyme - 2 branches.

Cooking:

1. Wash potatoes, peel, dry.
2. Finely chop the tubers, use a vegetable peeler for this.
3. Melt the butter in a frying pan, add all the dry ingredients and finely chopped onion, mix well.
4. Pour the chopped potatoes into the pan and carefully roll them in the oil mixture.
5. Remove the skillet from the stove.
6. Lay potato slices on a baking sheet, put in a preheated oven and bake for 30 minutes.
7. Bacon and lard cut into small cubes and fry in a pan.
8. When the slices are ready, take out a baking sheet and place the lard with bacon in one layer.
9. Leave for a few more minutes, cook until golden brown.

The finished dish is served hot. Top with thyme and herb sprigs.

How to cook slices on a baking sheet

Baked potatoes in slices on a baking sheet will not leave indifferent any gourmet.

Ingredients:

• Potatoes - 10 pcs.;
• Salt, black ground pepper - to taste;
• Refined vegetable oil;
• Garlic - 3 cloves;
• Dry dill.

Cooking:

1. Wash potatoes, peel and dry.
2. Cut into 4-6 slices.
3. In a bowl, mix all the dry seasonings, pour in the oil. Grate each slice of tubers with garlic, grated on a fine grater and roll in a mixture of seasonings and oil.
4. Let stand 10-15 minutes.
5. Lay slices on a baking sheet in one row and bake at a temperature of 180 degrees.
6. After 20 minutes, check the slices for readiness with a wooden stick. If the dish is ready, then the stick will freely enter the slice.

Serve the finished dish hot.

Bon appetit!

Potato is a favorite product of many, which is prepared in a variety of interpretations. As a rule, it is these delicious root vegetables that take the place of a side dish on any holiday table. Often, potatoes are served for the celebration in the form of mashed potatoes or baked wedges. However, few people will be surprised by these dishes, they have become so commonplace. If you have a significant event coming up and you want to impress your guests, then try cooking potatoes with lard in the oven. What is unusual here, you ask? Both the method of preparation and the beautifully designed serving of the dish are original. And it’s not worth talking about the taste, because saturated with fat, the potatoes turn out to be incredibly tender, crumbly, fragrant and satisfying. A selection of recipes will help you create a festive side dish that will surprise and delight your guests.

One of the easiest and most delicious ways to cook potatoes with lard in the oven in the form of an accordion with the addition of lard and other additives. The love of culinary experts for this dish is explained very logically: it is easy to prepare, it turns out very beautiful, juicy, tender and tasty. And the nutritional value of food plays a significant role. Thanks to the fat, the potatoes turn out to be very satisfying, so you will need no more than two root crops for each guest. Fast, simple, economical, tasty, original and appetizing - what else do you need for a festive menu?

Taste Info Second potato dishes / Baked potatoes in the oven

Ingredients

• Salo - 100 g;
• Large root crops of potatoes - 3 pcs.;
• Salt, seasoning for potato dishes - to taste;
• Green onion feathers - for decoration;
• Garlic - 3-4 cloves.

How to cook baked potato accordion with bacon in the oven

To prepare an unusual dish, any raw or salted lard is suitable. You can use the product with or without a slot. Cut the lard into small plates, about 3-4 mm thick.

When choosing potatoes for this dish, focus on large oblong-shaped fruits. It is from these vegetables that the most elegant type of dish is obtained. Rinse the peel of each root crop thoroughly under plenty of running water. If you cannot remove stubborn dirt, use a special soft brush or the back of a kitchen sponge. Dry the potatoes well with paper towels.

Arm yourself with a thin but sharp knife, and make transverse cuts with it on each tuber. Leave a small distance between each of them - about 1 cm. Do not cut the fruits to the end by 3-4 mm. Thus, you will get a kind of potato accordion.

Now insert a pre-prepared plate of fat into each incision.

Place the lard-stuffed root vegetables in a baking dish. Sprinkle each potato with salt. Cover the mold with potatoes with foil, and immediately put in a hot oven (200 degrees) for 45 minutes.

During this time, prepare the garlic: the cloves need to be peeled, washed and passed through a press.

After 45 minutes, remove the pan from the oven and remove the foil. Sprinkle the root vegetables with potato spices, ground black pepper and minced garlic. If desired, the seasoning can be replaced with dry herbs or sweet paprika. Return the pan with the potatoes to the hot oven. Bake until done. On average, this process takes 20-30 minutes.

The readiness of the dish is easy to check with a sharp knife, piercing the potatoes with it in an inconspicuous place.

Potato-accordion with lard in the oven is immediately ready for use. Put it on a plate and sprinkle with finely chopped green onions. Bon appetit!

Advice:

Hard cheese will help to make the appearance of the dish even more elegant, and the taste brighter. Grind the product with a coarse grater. Sprinkle the potatoes with spices and garlic, lightly pour them with mayonnaise or sour cream, then sprinkle with cheese chips.

Return the mold with root vegetables to the oven. Bake until done.

Potato "Ships" with lard

Potatoes with bacon on a baking sheet in the oven can be given another, no less beautiful shape. A dish in the form of edible, fragrant and very tasty boats will surprise guests no less than an appetizing accordion made from root vegetables. Preparing such a dish is an order of magnitude easier, because you do not have to make cuts on each tuber. Therefore, potatoes in the form of boats with bacon can be made not only for a festive feast, but also for an ordinary family dinner.

Ingredients:

• Medium or small potatoes - 10 pcs.;
• Salted lard - 150-200 g;
• Salt, mixture, peppers, dry herbs - by preference.

Cooking

1. To create this masterpiece, it is recommended to take small potatoes, because. it will cook faster. Each root crop, without peeling, wash under running water, removing all contaminants. Dry the potatoes with a paper or kitchen towel. Cut each fruit into two parts (lengthwise).
2. Free the fat from excess salt with a knife, and then rinse with warm water. Cut the ingredient into thin longitudinal slices. Insert a toothpick into each piece of lard so that it goes through both ends. As a result, you should get a sail for potato boats.

1. Line a baking sheet with parchment paper. Lay the potato halves on it. Sprinkle the main ingredient with salt, a mixture of peppers and dried herbs. Adjust the amount of spices to your liking.
2. In the center of each potato "boat", stick a toothpick on which there is a "sail" of lard.

1. Send a baking sheet with potatoes to an oven preheated to 200 degrees for 40-60 minutes. Roasting time depends on the variety and size of potatoes. Check the readiness of the dish with a thin sharp knife: as soon as the vegetables become soft, the baking sheet can be removed from the oven.
2. Serve potatoes, baked with bacon in the oven in the form of boats, to the table hot.

Advice:

Want to make cooking even easier? No problem! Then you don't need toothpicks. Place the potato halves on a baking sheet, season with spices, and put slices of lard on top.

Place the baking sheet in the oven and bake the root vegetables until soft. Ready potatoes can be decorated with fresh herbs.

Baked potatoes with lard in foil

Thanks to cooking in foil, baked potatoes with lard are very tender and juicy. After all, metallic paper will not allow a single drop of juice to “escape”. A delicious, literally melting in your mouth dish will surely be appreciated by both family members and guests gathered at the festive table.

Ingredients:

• Salo - 100-150 g;
• Small potatoes - 12 pcs.;
• Salt, ground black pepper - optional.

Cooking

1. If you are going to cook such a dish, remember that the smaller the size of the root crops, the faster they will become soft. Of course, you should not use a very tiny potato, but medium-sized tubers are ideal. Wash each root crop thoroughly and dry with a towel. Cut the potatoes into two equally sized halves.
2. Cut the salo into rectangles or squares (depending on the shape of the potato), about 1.5-3 mm thick.
3. Pepper and salt each potato half to taste.
4. Place 1-2 pieces of lard on half of the root crop (depending on size). Cover with the second part of the potato. Do this with all fruits.
5. Now take the foil and wrap the potato stuffed with bacon in it. Check that there are no holes in the metal shell.

1. Repeat the process with all the potatoes you have.

1. Put bundles with root crops on a baking sheet, then send it to an oven preheated to 180 degrees. Bake potatoes with lard for 40-50 minutes. During this time, the vegetables should become soft and crumbly. The readiness of potatoes can be checked with a toothpick.
2. Serve the baked potatoes with bacon hot, after removing the foil from it. A variety of sauces will be an ideal addition to such a dish.

Advice:

Regular bacon can be replaced with smoked products or bacon. And if you add onions, the dish will turn out even more juicy and tasty. The vegetable should be peeled and cut into thin rings. Then the potato halves are sprinkled with spices, bacon or bacon is laid out on one of them, and a few slices of onions on the second. Further, the procedure is no different from that described above.

Potatoes on skewers with smoked lard

Potatoes cooked with smoked bacon are saturated with its unique smell. As a result, root crops acquire a simply unearthly taste, exude a breathtaking aroma and are eaten in a matter of minutes. Preparing this dish is very easy and fast. All you need is a simple set of spices, oblong-shaped potatoes, smoked lard, vegetable oil, garlic and skewers. The dish will decorate both the daily and festive table.

Ingredients:

• Oblong-shaped potatoes - 6 pcs.;
• Smoked lard (brisket) - 150 g;
• Odorless vegetable oil - 50 ml;
• Salt, ground black pepper - to taste;
• Nutmeg - a pinch;
• Dill or parsley greens - for serving;
• Garlic - 2 cloves.

Cooking

1. Wash the potatoes thoroughly with their skins on, then pat dry with paper towels. Cut the root crops into circles, about 6-7 mm thick. To make the dish look more elegant, you can use a curly knife.
2. Salo cut into slices. Their width should be slightly less than the thickness of the potato (about 4-5 mm). The skin does not need to be removed.

1. Prepare the sauce: mix vegetable oil with salt, pepper and nutmeg. Add minced garlic. Stir the resulting mixture thoroughly. If desired, finely chopped dill or parsley can be added to the dressing.
2. Now you need to collect the potato "kebab". Thread vegetable and meat pieces on wooden or metal skewers, alternating them with each other. Potatoes should begin and end the gastronomic composition.
3. Line the bottom of a baking tray with foil. Put skewers with potato "kebab" on it. Drizzle each serving with the oil and spice dressing.
4. Send the baking sheet to a hot oven (200 degrees) for 30-40 minutes. Baking time depends on the variety, size and degree of maturity of root crops. If you use new potatoes, they will cook much faster.
5. Serve hot, ready-made potatoes on skewers with smoked bacon, garnished with fresh herbs. Bon appetit!

Incredibly tasty and fragrant potatoes with bacon in the oven will be a "hit" on any table. It turns out tender, juicy, surprisingly satisfying. Salo in tandem with bacon makes vegetables endlessly fragrant. In addition, in the presented recipe, it is proposed to cut the potatoes in the form of an accordion and place delicious meat slices between these circles. This dish looks amazing. So it is perfect not only for everyday, but also for a festive table.

Cooking time - 50 minutes.

The number of servings is 5.

Ingredients

To make an incredibly tasty, mouth-watering and amazingly satisfying dish, you do not need delicacies that cost a lot of money. Moreover, to prepare such a culinary composition, you need to prepare only 3 ingredients. Here they are:

• lard - 50 g;
• potatoes - 5 pcs.;
• bacon - 5 strips.

How to cook potatoes with lard in the oven

To get excited about cooking amazingly appetizing and endlessly delicious potatoes with lard in the oven, just look at the photo of the result. Even those who claim that they do not eat bacon at all will want to taste such a dish. And what an aroma thins out this unpretentious and unpretentious delicacy! Mmm... simply fantastic! At the same time, there should be no problems with cooking the dish, including for novice cooks. By the way, you can always diversify the basic recipe by adding sausage or cheese to it.

1. The first step is to thoroughly wash the potatoes. This is best done in running tap water. This will thoroughly wash off all the dirt.

1. Next, the most interesting thing lies ahead - you will need to form the so-called accordion from ordinary tubers. To do this, you need to make deep cuts on vegetables. But keep in mind that you do not need to completely cut through them. There should be a kind of base that will hold all the potato wedges and will not allow them to crumble. To do this, it is recommended not to cut the fruit to the edge by 5 mm. As for the good thickness of the vegetable slices themselves, the optimal parameter is also ½ cm.

On a note! For reliability, some hostesses fix potato slices with skewers or toothpicks. But this is not necessary, since the tubers will need to be wrapped in foil.

1. Bacon will need to be cut into thin, translucent slices.

1. Then you need to do the fat. It should also be cut into thin slices.

Note! It will be much easier and more convenient to cut lard if you put it in the freezer for a few minutes in advance and freeze it a little.

1. You will need to insert slices of bacon and pieces of bacon into the slits on the potatoes. In order not to break the fruits, it is worth helping yourself with a knife. It is not necessary to salt the vegetables without fail, since the filling is already salty.

1. The blanks must be tightly wrapped in foil.

1. Potatoes with lard and bacon go to the oven for 50 minutes. You need to bake it, maintaining the heat at about 180 degrees. About a quarter of an hour before the end of cooking, the foil will need to be torn so that the vegetables can acquire an appetizing golden brown.

So our appetizing potatoes with bacon, baked in the oven, are ready. It is recommended to serve it to the table with green onions and sour cream.

Video recipe

Video instruction will help you cook delicious potatoes with lard in the oven: