This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Lard + potatoes

  • Filter
  • Time
  • Show
Clear All
new posts

    Lard + potatoes

    Hi all, I just got some rendered leaf lard at the butcher shop, and would like to make a potato side dish to complement a nice prime ribeye steak. It should be crispy! In fact potato chips are an idea, but I don't think I have enough lard to deep fry. Any ideas? what is the key to crunchy crispiness?

    Though it may not be exactly what you have in mind, this method works: http://www.seriouseats.com/recipes/2...es-recipe.html

    Check the "read the whole story" link near the top. You can substitute your lard for duck fat.


    • progenitive
      progenitive commented
      Editing a comment
      EdF thanks! This looks very close to what I'm looking for although I expected a frying operation. This method is more economical with the (expensive) fat I think.

    • EdF
      EdF commented
      Editing a comment
      In my experience they come out better than frying. But I don't deep fry much the last few years because I hate dealing with the mess.

    • Gooner-que
      Gooner-que commented
      Editing a comment
      I found that deep frying in a wok makes it much less messy, the wok's width compared to the oil is a built in splatter catch.

    Take them taters, wedge 'em up to desired size, add some seasonin' what floats yer boat, then fry in lard in Cast Iron skillet, (deep is preferable...)

    (BTW, lard n' taters is two o' my favourite food groups!!!)
    Last edited by Mr. Bones; June 4, 2017, 02:19 PM.


      How about baked potatoes with crisp skin? I think this is also from Serious Eats. Anyway, bake the potatoes at 450* to 210* internal, then rub with your lard. Return to the oven for an additional 10 minutes to crisp the skin.


      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Lovin' it!!!

      American fries aka home fries are my favorite potatoes. You can get them REALLY crispy given enough fat. I think that is essentially what Mr. Bones is saying as well. The key is not to turn too often. As with many things, too much heat is bad.


        Originally posted by JCGrill View Post
        American fries aka home fries are my favorite potatoes. You can get them REALLY crispy given enough fat. I think that is essentially what Mr. Bones is saying as well. The key is not to turn too often. As with many things, too much heat is bad.
        Yeah, what JCGrill said!!!
        At various times/places in my life, I've also seen/heard 'em called Cottage Fries, Steak Fries, etc. Fergot to mention: It goes without sayin', leave th' skin on. Yum. Crunch. Repeat.
        Last edited by Mr. Bones; June 4, 2017, 09:32 PM.


          Incidentally, a lot of restaurants deep fry their home fries. I'm not a fan. Pan fried are so much better.


          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            +1 on pan-fried. Good ol' Cast Iron...

          Enter Cast Iron


          Hi All, thanks for the great suggestions. I decided to go with suggestion from SeriousEats linked by EdF .

          Followed the recipe exactly except used lard instead of duck fat (and the recipe does say lard would work), and cut the quantity back for two people.

          Lard + potatoes do indeed taste good. The resulting potatoes after roasting were creamy in texture inside, and crisp on the outside. But I think it would be a stretch to call them "ultra-crispy" as the name of the recipe indicates. One thing I might try is to cut them into smaller pieces next time. The recipe said "2 inch pieces", which is a bit ambiguous to me. I made the longest dimension on each piece about 2 inches.

          Here's a photo of the potatoes before the roasting step.
          Click image for larger version

Name:	potatoes before roasting IMG_1510.jpg
Views:	88
Size:	203.2 KB
ID:	328924

          And the final product can be seen on the plate below...
          Click image for larger version

Name:	potatoes plated.jpg
Views:	105
Size:	319.5 KB
ID:	328925


            Congrats. I'm glad it worked out.



            No announcement yet.
            Rubs Promo


            These are not ads or paid placements. These are some of our favorite tools and toys.

            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

            Use Our Links To Help Keep Us Alive

            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

            The Cool Kettle With The Hinged Hood We Always Wanted

            Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

            Click here for more about what makes this grill special

            Grilla Pellet Smoker proves good things come in small packages

            We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
            Click here for our review on this unique smoker

            Fireboard: The Ultimate Top Of The Line BBQ Thermometer

            Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

            With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
            Click here to read our detailedreview

            The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

            kamado grill
            Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

            Click here for our article on this exciting cooker

            Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

            This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

            Click here to read our detailed review


            Comprehensive Temperature Magnet With 80+ Important Temps

            Amazingribs.com temperature magnet
            Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

            Click here to order.

            The Good-One Is A Superb Grill And A Superb Smoker All In One

            The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

            Click here to read ourcomplete review