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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I've been making this recipe for years. It's very simple, flavorful, and great with ketchup. You can substitute the lard for an olive oil/butter mixture or just with vegetable oil. The taste will be significantly different, but still yummy. Amounts are estimated, so feel free to change to suit your taste. Ingredients:
2 tablespoons lard, more as needed (or bacon grease or goosefat) |
6 medium red potatoes, washed and cubed 1 inch square |
1 teaspoon paprika |
1 teaspoon garlic powder |
1/2 teaspoon kosher salt, ground |
1/2 teaspoon onion powder |
1/4 teaspoon black pepper |
1 onion, chopped |
1/2 green bell pepper (optional) |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/2 teaspoon dried marjoram |
Directions:
1. Heat lard (or oil) in a large nonstick skillet over medium heat. Add potatoes, paprika, garlic powder, salt, onion powder, and black pepper. Toss to coat, cover, and let steam for 10-15 minutes or until potatoes are semi-soft, stirring occasionally.
2. Remove lid, add onion (bell pepper if using), and herbs. Toss to coat. increase heat to medium-high and cook an additional 10-15 minutes, turning occasionally until potatoes are cooked through and crispy browned on the outside. Serve with ketchup if desired.
3. OPTIONAL BAKE METHOD: Melt the fat, then mix all the ingredients together in a large bowl. Place onto a baking sheet in a single layer. Bake at 425°F for 45-60 minutes, turning/tossing occasionally.
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