Recipe by 2Bleu
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. I posted this by request to the full recipe for my Spice Mix for Fried Potatoes.
Top Review by FloridaNative
Delicious potatoes - I used olive oil and added some bacon bits - other than that, folowed the recipe as written. Very flavorful and pretty easy to make. Served with grilled burgers and roasted brocolli. Made for "I RECOMMEND" tag game. Thanks for posting, I'll make these again!
- 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 See How It's Made
- 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.
- 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.
- 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.