Bird's Seasoned Potatoes
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 Recipe #330103.
- Ready In:
- 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
- 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.