Fried potatoes are a harmful but incredibly tasty dish of Russian cuisine. Surely, this is the only way to cook this vegetable here.
And if you add onions, mushrooms or bacon to it, then in general - a masterpiece! But again these nuances: either lard is like rubber (oak, soft, strange!), Then the taste of potatoes gives off something nasty, then some other nonsense...
I'll tell you how in our village they fried and fried potatoes in lard. Without embellishment!
Ingredients:
1-1.5 kg of potatoes with a yellowish and slightly rough skin (not young!)
150-200 gr. salted pork fat without meat veins (you can fresh, such as podcharevka)
1 head of onion
0.5 tsp l. salt
ground black pepper to taste, but not necessary
How to cook:
1. Lard, preferably salted, cut into such cubes. Approximately 0.5-1 cm thick. Not thin and not thick. You can freeze it slightly beforehand.
Important! If fresh lard is used, it can be cut as desired. But for even melting of the fat, it is desirable to use a small cube and be sure to add salt when it is in the pan, otherwise it will start to give off and smoke heavily.
2. Put bacon in parts in a cast-iron pan or cauldron. First, about a handful. Put on low heat and start to warm up the pan with bacon, which will slowly begin to melt and melt.
When the first batch of lard is almost transparent, you can send the rest.
3. While the lard is being heated, you need to peel the potatoes. In a kilogram, about 5-6 good, large and even potatoes are obtained.
Cut the peeled potatoes into cubes, much like lard. You do not need to chalk much, so the potatoes can fall apart into porridge. Large pieces will remain damp. Measure is needed everywhere.
4. So, now the explanation why about 5-6 potatoes is written above: the first 2-3 potatoes cut into bars should be put to transparent bacon and left to fry for 5 minutes.
What for? It is best to add potatoes to bacon in batches, but at short intervals. So it will not stick together, not crumble, but will be fried evenly in melted lard.
5. Keeping the gaps between the bookmarks of potatoes in the pan for 3-5 minutes, put all the chopped potatoes and without stirring, fry without a lid!
6. You can stir the potatoes, but not often. And preferably no more than 3 times.
Frying will take about 30 minutes, maybe forty. The fire under the pan is moderate all the time.
The potatoes should not burn, and the bacon should begin to smoke.
If you do everything slowly and with pleasure, the bacon will melt evenly, and delicious crispy cracklings will turn out from it. And in the melted lard, ruddy potatoes with golden edges will be fried.
7. Cut onions into small cubes and sprinkle on top of the potatoes. The intoxicating aroma will immediately go.
It's time to salt and pepper the potatoes, if you like. Stir and... Can be served directly in the skillet on the table.
It tastes better in it!
With fresh vegetable salad, pickled tomatoes or mushrooms, pickles and... just with dill - how good it is!
Enjoy your meal!
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Thanks for reading to the end!