Crisp Potatoes with Rendered Pork Lard
Ingredient and serving inspiration. Your finished dish will vary.
Rendered lard gives roast potatoes a crisp exterior. This recipe uses already-rendered lard, not raw leaf fat or back fat. Serves 4.
Ingredients
- 2 pounds potatoes, cut into chunks
- 3 tablespoons rendered pork lard
- Salt and pepper
- Rosemary or thyme
Method
- Heat the oven to 425°F. Simmer the potatoes in salted water until the edges soften, about 8–10 minutes.
- Drain well and let steam escape. Shake the pot gently to roughen the edges.
- Toss with melted lard, salt, pepper, and herbs. Spread on a rimmed baking sheet with space between the pieces.
- Roast, turning occasionally, until browned, crisp, and tender inside.