Recipe for fried potatoes with lard (cracklings). Fried potatoes with cracklings Fried potatoes with cracklings

Once again let's remember about potatoes. For some reason, the recipe for the dish I want to talk about has been undeservedly forgotten. In any case, none of my friends cook potatoes with cracklings. But this is a very simple and tasty dish. And even it can be called originally Ukrainian and Russian.

Ingredients for potatoes with cracklings:

potatoes 400-500 gr.

salted lard 100 gr.

Preparation of cracklings:

“Once God sent a piece of cheese to the crow.” Not for the crow, but for me. And not cheese, but lard. The lard is very tasty. And I decided to remember another childhood recipe.
First thing . While cooking, add a little salt to the potatoes. While the potatoes are cooking. Take salted lard. Cut it into small pieces (to taste, maybe someone likes large pieces of lard). First you need to remove the skin from the lard. Heat the frying pan and place the pieces of lard directly into the frying pan. Fry the lard until light brown. You can taste the readiness. Salted lard cracklings are tastier than any chips. As a child, we ate them just like that, unfortunately, a little at a time.

Preparing potatoes with cracklings:

If the cracklings are already ready and the potatoes are already cooked, it’s okay. Remove them from the heat and finish cooking the potatoes.
Boiled potatoes need to be crushed, as for masher. Pour the rendered fat and cracklings into the crushed potatoes directly from the frying pan. And mix thoroughly with potatoes.
It turns out very tasty mashed potatoes. It is not only the melted fat that gives it a special charm, but the cracklings that come across. This dish is served as a side dish.

You can also use raw lard. Then the potatoes need to be salted as always. But personally, I prefer salted lard cracklings. It is very tasty to fry potatoes using cracklings, and also add them to various soups. Bon appetit!!!

Potatoes with cracklings are very easy and quick to prepare. Despite its calorie content, quite a large number of people like to pamper themselves with this dish. Today we will take a closer look at how to make this vegetable and fatty lunch even more tasty and aromatic.

Potatoes with cracklings: recipe

Required ingredients for the dish:

fresh lard - 50-70 g;
medium potato tubers - 6-10 pcs.;
allspice red - 1/3 dessert spoon;
fresh herbs (parsley, leeks and dill) - half a bunch of each type;
large onions - 2 pcs.;
large fresh carrots - 2 pcs.;
small garlic - 2 cloves;
dried basil - 1 dessert spoon;
table salt - add to potatoes to taste;
ketchup or tomato sauce - bring to the table.

Processing of main products

Potatoes with cracklings turn out especially tasty if you use only young and fresh ingredients to prepare them. Thus, you need to take several onions, carrots and medium-sized potato tubers, and then wash them well, peel them and chop them into cubes. You also need to chop the leeks, parsley, dill and 2 cloves of garlic with a knife.

Preparing cracklings

Typically, crackling potatoes are made from fresh lard. It must be taken in a small amount (50-70 g), cut into medium pieces, and then placed in a hot frying pan. The product should be fried until it begins to release fat and is covered with a golden crust. After this, carefully place the greaves on a plate, leaving the separated lard in the frying pan.

Heat treatment of the dish

In addition to fresh tubers and lard, potatoes with cracklings include many other ingredients. They make the dish more aromatic and tasty. To do this, place onions and carrots in a hot frying pan and lightly fry them in previously melted lard. After 10 minutes, you need to add chopped potatoes, iodized salt, dried basil, red allspice and mix everything thoroughly. It is recommended to fry all components over medium heat for half an hour. In this case, every 7-10 minutes the vegetables must be mixed using a metal spatula.

The final stage in creating a vegetable lunch

After the potatoes become soft and golden brown, add the previously prepared greaves and chopped garlic cloves and stir everything well. In this composition, it is advisable to keep the dish covered for 3-5 minutes, and then remove it from the gas stove. After this, the potatoes need to be completely sprinkled with parsley, dill, leeks and placed on portioned plates.

How to serve correctly

Fried potatoes with cracklings are served to the family table only hot. This dish should be accompanied by some homemade marinades (cucumbers, tomatoes, mushrooms), as well as wheat bread, tomato sauce or ketchup. Some lovers of fatty lunches also prefer to add mayonnaise or sour cream to fried potatoes.

Eh, potatoes, with crispy cracklings, and with tomatoes... Song. I love fried potatoes, like a passion, but I don’t allow myself to eat them very often. And I haven’t cooked with lard for God knows how many years, but here was the right opportunity.

Lard can be used fresh from the freezer or already salted. My lard with a layer came to me from Ukraine, so it was already salted. We take local potatoes, preferably sweet varieties, which brown well and boil easily.

So, to prepare fried potatoes with cracklings we will need all the ingredients on the list.

Peel the onions and potatoes. Cut the lard into small strips to make it easier to render.

Fry the pieces of lard in a dry frying pan until golden brown. Wait until it is all heated and dried. For those who like softer lard, you don’t have to fry it too much. But then it won’t be cracklings anymore.

Remove the pieces of lard from the pan so that it remains crispy. I couldn’t resist and ate a few pieces with black bread and fresh onions - a peasant snack)))

Cut the potatoes into convenient slices or strips.

Fry the potatoes in lard until lightly browned. Since the lard was salty, I didn’t need to add salt to the potatoes at all.

Add chopped onion and fry until done.

Sprinkle the finished potatoes with cracklings and immediately serve with vegetables, adjika, whatever your heart desires. Fried potatoes with cracklings are ready for tasting!

Oh, and let's gourmet... Bon appetit!