Fried potatoes with lard. Potato baked with lard - accordion and more

Potatoes fried in lard are a simple and healthy dish that allowed our ancestors, who did not know pickles, to maintain their ability to work throughout the day.

Salo can be fried in advance, but so that the potato slices do not burn, they should be laid out in a well-heated frying pan salted. The strong golden crust that forms in this case will later hold the shape of the potato pieces steamed under the lid so that the dish does not turn into porridge. Large onion rings give the dish an indescribable aroma and set off the taste of pork lard.

The final chord will be the introduction of chopped garlic and spices.

Ingredients

• potatoes 5-6 pcs.
• lard 150 g
• vegetable oil 3-4 tbsp. l.
• onion 1 pc.
• garlic 2-3 cloves
• salt to taste
• ground black pepper 2-3 pinches
• greenery for decoration

Cooking

1. For cooking fried potatoes according to this recipe, fresh or salted bacon is suitable. When using a salty product, it is advisable to rinse it well from excess salt and dip it with napkins from excess moisture. Cut into small plastics of medium thickness. Take a frying pan, add oil and heat well. Put chopped lard on a hot pan. Reduce the heat and sauté the pieces until golden brown, 5-8 minutes. During this time, the fat will melt, on which the potatoes will be fried. When the pieces of lard are browned, remove them from the pan on a napkin.

2. In the meantime, peel the potatoes, rinse and pat dry. Cut into sticks. Add to skillet with melted hot fat. Set over high heat and fry for 8-10 minutes, stirring occasionally, until golden brown. Make sure the potato wedges are browned on all sides.

3. When all the pieces are browned, you can proceed to the next steps.

4. Peel a large onion. Cut into thin half rings. Add to potatoes. Without reducing the heat, continue to fry for 3-5 minutes, stirring from time to time until the onion becomes soft. Then make the fire small and fry for 5-8 minutes under the lid.

We never cease to be surprised at the abundance of side dishes in Russian cuisine, but you can’t tell about all of them in one review. However, it is impossible to pass by the royal potato side dish. Today we have an honored guest for dinner - fried potatoes with bacon and onions. Potatoes cooked in lard are the second in Russian for all time. In my family, even the children enjoy eating crispy fried potatoes with cracklings and onions.

The ingredients are incredibly simple. We will need young potatoes, young onions and a good piece of homemade chilled lard, as well as salt and curly parsley as a seasoning for serving.

Cut the fat into thin slices. Send to a preheated pan, spreading evenly over the entire frying surface.

Fry the lard over medium heat until cracklings form.

Peel the potatoes and cut into strips.

Remove the greaves from the pan to a plate.

Send potatoes to boiling tallow. Cook for five minutes on high heat.

Stir the potatoes and fry for another five minutes over medium heat.

Peel the onion and cut into small cubes.

Add onions to potatoes and stir.

Fry potatoes with onions in lard for another five minutes over medium heat, without closing the lid.

Toss the fried potatoes with the onion and season with salt.

Stir again. Cover with a lid for just a minute and immediately turn off the stove. If you cover the pan at the very beginning, then the side dish will turn out boiled, and we need crispy potatoes.

Add greaves.

Fried potatoes with bacon and onions are ready! Serve as a side dish for dinner right in the pan.

Complement the potatoes fried in lard with parsley and summer vegetables. 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.

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.

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!

Hearty and fragrant fried potatoes with lard are prepared very quickly and simply. This surprisingly tasty dish goes well with fresh, pickled, salted vegetables. It is also served with meat, fish, mushrooms in any form.

Description of preparation

Such a simple dish as fried potatoes with lard does not always turn out to be appetizing and tasty. Instead of solid golden slices that are crispy on the outside and tender on the inside, a crumbly mass often forms in the pan. Either the potato turns out to be too dry, or it burns or is buried in excess fat.

To achieve good results in the preparation of this simple dish, you need to know how to properly fry potatoes in lard.

1. Fat in the pan should be in moderation - 1.5-2 cm above the bottom. With a lack, the dish will turn out dry, with an excess - tasteless.
2. Before laying out the vegetable slices, you need to thoroughly heat the pan. To check the readiness of fat for frying, put one slice in the pan. If you hear a hiss and bubbles form around the slice, then it's time to pour the potatoes.
3. Properly slicing the tubers will ensure they cook evenly and quickly. Cut the potatoes into thin slices, straws or bars. First, the tuber is cut into plates 1 cm thick, then the plates are crushed into straws of the same thickness.
4. From putting the vegetable slices into the pan until the first mixing, it is kept for 5 minutes. Thanks to this, a protection in the form of a golden crust is formed on the slices, which preserves their structure.
5. Salt is poured into potatoes 5-7 minutes before the gas is turned off. If you salt immediately, the vegetable will release juice, and the slices will stick together during the frying process or turn out to be crumbly.
6. To keep the slices whole, the potatoes are not covered during frying. The bottom layer is already steamed well, and periodic mixing of the layers allows the slices to steam and fry evenly.

Fry potatoes in lard for 25-30 minutes. From 1 kg of vegetables, 5-6 servings are obtained. The calorie content of the dish is 650 kcal per 100 g.

Potatoes with bacon are not fried in large quantities or in advance. It is prepared immediately before use and in such a volume that nothing is left after eating.

Ingredients

To fry potatoes with lard in a pan, you will need the following products:

• 1 kg of potatoes;
• 200 g of lard;
• to taste salt, pepper;
• to taste seasonings and spices;
• 1 onion (optional ingredient)

Fat for potatoes is taken fresh or salty - to choose from, depending on the preferences of the hostess. If the fat is salty, then less salt will be needed at the end of frying. The dish will turn out to be especially tasty if you choose lard with meat streaks for it.

It is not necessary to fry potatoes with lard, including onions among the ingredients. Onion is used for an amateur - it adds new flavors to the dish. Some housewives, before pouring vegetable slices into a pan, mix them with flour in the amount of 2 tablespoons. In their opinion, the crust in this case turns out to be even rosier.

How to cook potatoes with bacon in a pan

The process of frying potatoes with lard consists of several stages:

1. Cut the fat into random pieces: the size does not matter, the main thing is that all the pieces are the same in length and thickness. It is not necessary to trim the skin.
2. Wash the peeled tubers in cold water, dry with paper towels.
3. Chop the potatoes in equal strips, put on a towel, dry.
4. Put slices of lard on a hot frying pan. Reduce the gas level to a minimum and hold the fat until the fat is rendered for 7-10 minutes, stirring it occasionally with a spatula. You can not melt fat over high heat - it will burn quickly, and because of this, the taste of potatoes will become unpleasant.
5. When the required amount of fat is rendered, the gas increases in order for the fat to warm up well.
6. After that, potatoes are laid out and distributed over the bottom in an even layer. The gas is reduced to an average level.
7. Vegetable slices are mixed no more than every 3-5 minutes. This is done with a wide spatula: a layer of straws is pulled off and turned over to the other side so that the raw (or light) part of the vegetables is in the hot fat.
8. After 15-17 minutes of cooking, the dish is stirred every 1-2 minutes. If the ingredients include onions, they are finely chopped and laid out in the pan at this stage.
9. When the potatoes are ready to taste, salt, pepper, spices are poured into it and mixed. After 5 minutes the gas is turned off.

Fried potatoes with bacon are served immediately after cooking, because after cooling the taste of the dish deteriorates. The slices left in the pan will quickly absorb excess fat, making them soft.

Hello dear cooks! Let's talk a little about fried potatoes, shall we? When I studied at the university, this dish was very popular in the student menu of my friends. My best friend always demanded potatoes with fried onions and carrots, and I spoiled my future husband with potatoes with fried and seasoning for barbecue. I really love potatoes with cracklings and onions, but I had to sweat a lot for this dish to be recognized by my husband - a malicious "non-sweetheart" and "fatty". Potatoes with lard fried in a pan, the secret of cooking this dish is thinly sliced ​​lard and onions. Salo becomes crispy and pleasant in taste, while onions are fried and sweet.

Potatoes with bacon fried in a pan

The ingredients are ridiculously simple. By the way, lard can be replaced with ready-made store-bought bacon, which will greatly simplify the time for preparing products.

how to cook potatoes with bacon and onions

Ingredients:

• potato,
• fresh lard,
• sunflower oil,
• salt,
• spices.

Cooking process:

To make the bacon easy to cut, send it to the freezer for a couple of hours, and then cut it into the thinnest possible strips. Pour sunflower oil into a hot frying pan, wait until it heats up. We send thinly sliced ​​\u200b\u200blard into the sizzling oil and fry it over high heat until a golden crust appears, stirring occasionally.

Now add finely chopped onion to the lard.

And give it time to cook.

Cut potatoes into thin strips. In my student years, I deftly did it without a board, but now my inner perfectionist demands the thinnest possible slices, and therefore I cut potatoes only on the board. Plus, it saves a lot of time.

We send the potatoes to the lard and onions.

Add your favorite spices and fry over high heat until the potatoes begin to fry.

To such a dish, I always add my husband's favorite seasoning, zira.

Now reduce the heat and simmer the potatoes for ten minutes over medium heat under the lid. Our potatoes are ready. This is how the husband's stereotypes about tasteless bacon and onions were easily and simply broken.

Before serving, we decorate our dish with herbs. Bon appetit!

Ekaterina Apatonova told how to make delicious fried potatoes, recipe and photo of the author.