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?
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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.
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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.
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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.
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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.
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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.
And the final product can be seen on the plate below...
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