Potatoes baked with lard
4 servings
25 minutes
Potatoes baked with lard are a true embodiment of the simplicity and comfort of rustic cuisine. This dish has roots in the traditions of Eastern European families, where ingredients were always used wisely and with love. Young potatoes, cut into neat halves, absorb the aroma of lightly salted lard, turning into a tender and golden delicacy. The mesh pattern on the surface helps the salt penetrate deeper into the flesh, enhancing the flavor. The baked lard forms a crispy crust that complements the softness of the potatoes, creating a harmony of textures. This dish is perfect as a standalone treat or as a side to meat and vegetable dishes, and its appetizing aroma fills the home with warmth and memories of family gatherings.
1
Take 10 large, flawless young potatoes of the same color with thin skin, preferably pink. Wash them thoroughly and cut them in half lengthwise.
- Potato: 10 pieces
2
Scratch a grid or any other design you like on the potato slices with a knife. Rub with salt and place in a baking tray lined with parchment paper.
- Sea salt: to taste
3
Slightly frozen lightly salted lard with a pink streak should be cut into thin slices. It's best to bake potatoes with pashina — not very fatty lard with meat streaks and a smell of milk.
- Lard: 100 g
4
Bake in the oven at 180 degrees until a crust forms and the fat strips turn into golden cracklings.