Good day everyone! If men want to eat, and I don’t have time to bother with long cooking, fried potatoes in lard with onions help out. Hearty and tasty, with fried food, the dish will be ready in 20-30 minutes. And if you serve herring with it, then it will already be a full meal.
Of course, if you are on a diet, you should take into account the fat content of such a lunch. Calorie content is 2012 kilocalories per 100 grams of finished product. Therefore, always consider the benefits and harms of what you cook for your family.
Today I will describe how I fry potatoes. And you will rate and write how you prepare this simple and tasty dish.
In this article:
- Potatoes fried with lard and onions in a frying pan
- How to fry potatoes in lard with layers (video)
Fried potatoes with lard: recipe
The dish in question is very popular not only in our country, but also in all CIS countries. This lunch is of Ukrainian origin, and also has completely different cooking recipes.
So what products do we need to make such a tasty and satisfying dish as fried potatoes with lard? To do this you need to stock up:
- medium-sized potato tubers – 5 pcs.;
- fine table salt - about 1/2 tbsp. l.;
- salted lard - approximately 80 g.
Ingredients
To fry potatoes with lard in a frying pan, you will need the following products:
- 1 kg of potatoes;
- 200 g lard;
- salt and pepper to taste;
- seasonings and spices to taste;
- 1 onion (optional ingredient).
The lard for potatoes is fresh or salted - your choice, depending on the preferences of the housewife. If the lard is salty, then less salt will be needed at the end of frying. The dish will be especially tasty if you choose lard with meat streaks for it.
It is not necessary to fry potatoes with lard, including onions among the ingredients. Onions are used for an amateur - they add new shades of taste to the dish. Some housewives, before pouring vegetable slices into a frying pan, mix them with flour in the amount of 2 tablespoons. In their opinion, in this case the crust turns out even browner.
Cooking process on the stove
Fried potatoes with lard will taste better if you cook them in a deep cast-iron frying pan. To do this, place the dishes on high heat, and then lay out pieces of pork fat.
The lard should be melted until it turns into crispy cracklings. As soon as all the fat comes out and covers the bottom of the pan, remove the greaves into a separate plate. At the same time, put all the potatoes into a hot bowl with melted lard. Without disturbing, it is immediately covered with a lid. In this form, vegetables are fried over high heat for about 4 minutes. After this, they are stirred and continued to cook for another 5 minutes.
After time, the potatoes are salted to their taste. After mixing the product, fry it for about another 10 minutes, but over low heat.
As soon as the potatoes become soft, the previously prepared cracklings are added to them. After mixing the ingredients again, remove them from the stove and open the lid (so that the vegetables do not steam up).
How to quickly and deliciously fry potatoes simply with onions
This is a simple and uncomplicated dish. It can be prepared once or twice, and I note that the taste is not inferior to fancy dishes.
Ingredients for 3-4 servings:
- Potatoes – 8 tubers.
- Head of salad onion.
- Green onions and dill (fresh products, dill can be taken from the freezer, but defrost first) - one small bunch each.
- Vegetable oil, odorless or odorless (to suit your taste) - half a glass.
- Salt, seasoning for potatoes.
Step-by-step recipe for making fried potatoes with onions
1. Cut the peeled potatoes into slices and rinse until the rinsing water becomes clear. White or cloudy water indicates that it is starchy, and to get a beautiful golden brown crust, we do not need starch in vegetables.
2. Lay out the potatoes to dry; there should be no water on them before frying, as the hot oil will simply start splashing, and the potatoes themselves will become more stewed than fried.
3. Peel the onion and cut into cubes. Those who like onions can chop them larger.
4. Pour oil into a cold frying pan, let me remind you once again that for frying it is best to have a cast iron or thick-bottomed frying pan, and set it to heat up on the fire.
5. As soon as the oil sizzles, add your potatoes into it and fry, stirring, for about seven, maybe ten minutes, depending on the amount of food.
Do not cover the pan with a lid! There is no need to stir the potatoes often! The fire during the first stage of frying should be maximum!
6. When the food is slightly fried in oil, add the onion, mix with a spatula and continue, without covering, fry for about another 10-15 minutes, but by half reducing the heat.
7. A few minutes before it’s ready, add salt to the dish (at this stage, add spices if you decide to add them), mix, sprinkle chopped herbs on top, turn off the heat, and cover with a lid for 5 minutes.
8. Now all that remains is to divide the potatoes into portions and serve them to guests or loved ones in the household.
Step-by-step recipe for fried potatoes with lard and onions
All cooking options for the lunch in question are very similar to each other. However, every cook prefers to use a certain recipe.
The easiest way to create a delicious homemade dish was presented above. If you want a more flavorful lunch, we recommend using the recipe presented. To implement it you need to purchase:
- medium-sized potato tubers – 5 pcs.;
- fine table salt - about 1/2 large spoon;
- salted lard – approximately 80 g;
- onions – 2 large heads;
- green onions, fresh dill - in a middle bunch;
- Sunflower oil - optional.
How to cook fried potatoes in lard
Our family consists of 4 people, and we can say that they are already adults. They just love potatoes so much that they don’t lag behind adults in eating them.
Ingredients:
- Potatoes - 1 - 1.5 kg.
- Lard with a layer - 300 - 400 gr.
- Salt and pepper to taste
Peel the potatoes and cut them into pieces about 1 - 1.5 cm.
For such purposes, I usually take fresh lard, not salted. We sell the neck part, it is cheaper, and there is always meat there. I cut into large pieces, about 1 cm thick.
Heat a little lard in a frying pan. I love this kind of lard, and to make it tastier, I pepper it with a little black pepper and a little salt.
When the lard has melted a little, add potatoes.
I add salt in several stages after stirring the potatoes in the pan. That's what the chefs taught me. Then the potatoes are evenly salted.
Fry the potatoes over high heat if you want slightly browned edges, and over low heat if you want steamed potatoes.
Also, 5 minutes before cooking, I also sprinkle the potatoes with pepper, but without fanaticism.
Sometimes you come across hard, rough potatoes. Then you can cover it with a lid and leave it on the fire for a while. Or you don't like fried potatoes, then also covering the lid will make the potatoes more steamed and not overcooked.
The cooking time for potatoes depends on the fire and the type of potato. If the potatoes are starchy, they will cook faster.
This recipe makes very tasty and high-calorie potatoes. Our family loves it very much, and we are ready to eat it at least 3 times a day.
The advantage of this dish is that it is very high in calories. You can eat it with tomatoes, as in our photo, or with any canned food. For example, children prefer to eat with homemade ketchup.
How to make ketchup at home. 3 step-by-step recipes
The process of frying a high-calorie dinner on the stove
You can see a photo of fried potatoes with lard in this article. To prepare such a dish, a cast-iron frying pan is heated on the stove. Then add sunflower oil (about 5 large spoons) to it. After this, all the pre-processed potatoes are poured into the bowl. Without stirring the vegetables, cover them tightly with a lid and cook over high heat for about three minutes.
After a while, smoked lard is added to the potatoes. After mixing the products, cover them again with a lid and fry at high temperature for about 5 minutes. During this time, the ingredients should brown slightly. As soon as you feel that the potatoes are becoming soft, you should add onion half rings to them. Without disturbing the ingredients, continue to fry them over low heat for about 2 minutes. Next, the products are salted and peppered to taste. At the same moment they are stirred with a wooden spatula.
After the potatoes become completely soft, add finely chopped green onions, as well as fresh dill. In this form, the dish is kept on low heat for about two minutes, after which it is removed from the stove and the lid is opened. After mixing the vegetables with lard and herbs using a spatula, they are served to the dinner table.
Spicy potato recipe with garlic
Do you want to surprise your family? Prepare them dinner using the following recipe. Here we serve fried potatoes with garlic, so it turns out spicy. And at the end, some Provencal herbs - delicious, even very tasty!
| INGREDIENTS | QUANTITY |
| garlic | 4 pieces |
| ground black pepper | taste |
| potato | 1 kg |
| salt | taste |
| Provencal herbs | 10 g |
| onion | 3 heads |
| vegetable oil | 30 ml |
How much time - 45 minutes.
What is the calorie content - 88 calories.
- Wash the potatoes, peel them and rinse the tubers again.
- Cut as you like: into strips, bars, cubes, rings, etc.
- Remove the skins from the onion, wash it and chop it finely.
- Peel the garlic, cut off the dry ends and press the cloves through a crusher.
- Heat oil in a frying pan over low heat, add potatoes.
- Salt it, season with black pepper to taste and fry until golden brown.
- Add the onion and garlic as you go, remembering to stir and turn the potatoes.
- Close the lid and cook the dish for another twenty minutes.
- When serving, sprinkle the potatoes with Provençal herbs.
Tip: If you want a spicy dish, use crushed red pepper.
Let's sum it up
Many nutritionists prohibit eating foods such as fried potatoes, especially with lard. But sometimes you really want to treat yourself to a tasty and not very healthy lunch. In this case, we suggest doing it as described above.
It should be especially noted that other ingredients besides lard can be added to fried potatoes. Among them, products such as sausages, ham, sausages, etc. are especially popular. It all depends on the imagination of the cook.
Recipe: Potatoes fried with onions in lard. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Potatoes fried with onions in lard.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 90.4 kcal | 1684 kcal | 5.4% | 6% | 1863 |
| Squirrels | 2.4 g | 76 g | 3.2% | 3.5% | 3167 g |
| Fats | 2.8 g | 56 g | 5% | 5.5% | 2000 g |
| Carbohydrates | 13.8 g | 219 g | 6.3% | 7% | 1587 g |
| Organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 1.6 g | 20 g | 8% | 8.8% | 1250 g |
| Water | 77.2 g | 2273 g | 3.4% | 3.8% | 2944 g |
| Ash | 2.017 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 2.3 mcg | 900 mcg | 0.3% | 0.3% | 39130 g |
| beta carotene | 0.015 mg | 5 mg | 0.3% | 0.3% | 33333 g |
| Vitamin B1, thiamine | 0.107 mg | 1.5 mg | 7.1% | 7.9% | 1402 g |
| Vitamin B2, riboflavin | 0.068 mg | 1.8 mg | 3.8% | 4.2% | 2647 g |
| Vitamin B4, choline | 10.95 mg | 500 mg | 2.2% | 2.4% | 4566 g |
| Vitamin B5, pantothenic | 0.267 mg | 5 mg | 5.3% | 5.9% | 1873 |
| Vitamin B6, pyridoxine | 0.257 mg | 2 mg | 12.9% | 14.3% | 778 g |
| Vitamin B9, folates | 8.303 mcg | 400 mcg | 2.1% | 2.3% | 4818 g |
| Vitamin B12, cobalamin | 0.009 mcg | 3 mcg | 0.3% | 0.3% | 33333 g |
| Vitamin C, ascorbic acid | 16.67 mg | 90 mg | 18.5% | 20.5% | 540 g |
| Vitamin D, calciferol | 0.006 mcg | 10 mcg | 0.1% | 0.1% | 166667 g |
| Vitamin D3, cholecalciferol | 0.006 mcg | ~ | |||
| Vitamin E, alpha tocopherol, TE | 0.106 mg | 15 mg | 0.7% | 0.8% | 14151 g |
| Vitamin H, biotin | 0.212 mcg | 50 mcg | 0.4% | 0.4% | 23585 g |
| Vitamin K, phylloquinone | 1.5 mcg | 120 mcg | 1.3% | 1.4% | 8000 g |
| Vitamin RR, NE | 1.6216 mg | 20 mg | 8.1% | 9% | 1233 g |
| Niacin | 1.015 mg | ~ | |||
| Betaine | 1.845 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 485.18 mg | 2500 mg | 19.4% | 21.5% | 515 g |
| Calcium, Ca | 14.45 mg | 1000 mg | 1.4% | 1.5% | 6920 g |
| Silicon, Si | 38.636 mg | 30 mg | 128.8% | 142.5% | 78 g |
| Magnesium, Mg | 24.24 mg | 400 mg | 6.1% | 6.7% | 1650 g |
| Sodium, Na | 418.64 mg | 1300 mg | 32.2% | 35.6% | 311 g |
| Sera, S | 40.55 mg | 1000 mg | 4.1% | 4.5% | 2466 g |
| Phosphorus, P | 64.4 mg | 800 mg | 8.1% | 9% | 1242 g |
| Chlorine, Cl | 47.73 mg | 2300 mg | 2.1% | 2.3% | 4819 g |
| Microelements | |||||
| Aluminium, Al | 712.1 mcg | ~ | |||
| Bor, B | 117.4 mcg | ~ | |||
| Vanadium, V | 112.88 mcg | ~ | |||
| Iron, Fe | 0.904 mg | 18 mg | 5% | 5.5% | 1991 |
| Yod, I | 4.24 mcg | 150 mcg | 2.8% | 3.1% | 3538 g |
| Cobalt, Co | 4.545 mcg | 10 mcg | 45.5% | 50.3% | 220 g |
| Lithium, Li | 58.333 mcg | ~ | |||
| Manganese, Mn | 0.2255 mg | 2 mg | 11.3% | 12.5% | 887 g |
| Copper, Cu | 123.06 mcg | 1000 mcg | 12.3% | 13.6% | 813 g |
| Molybdenum, Mo | 6.061 mcg | 70 mcg | 8.7% | 9.6% | 1155 g |
| Nickel, Ni | 4.242 mcg | ~ | |||
| Rubidium, Rb | 450.9 mcg | ~ | |||
| Selenium, Se | 0.485 mcg | 55 mcg | 0.9% | 1% | 11340 g |
| Strontium, Sr | 7.03 mcg | ~ | |||
| Fluorine, F | 27.42 mcg | 4000 mcg | 0.7% | 0.8% | 14588 g |
| Chromium, Cr | 7.88 mcg | 50 mcg | 15.8% | 17.5% | 635 g |
| Zinc, Zn | 0.4815 mg | 12 mg | 4% | 4.4% | 2492 g |
| Zirconium, Zr | 2.3 mcg | ~ | |||
| Digestible carbohydrates | |||||
| Starch and dextrins | 11.379 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.2 g | max 100 g | |||
| Glucose (dextrose) | 0.67 g | ~ | |||
| Sucrose | 1.445 g | ~ | |||
| Fructose | 0.258 g | ~ | |||
| Essential amino acids | 0.589 g | ~ | |||
| Arginine* | 0.144 g | ~ | |||
| Valin | 0.124 g | ~ | |||
| Histidine* | 0.037 g | ~ | |||
| Isoleucine | 0.095 g | ~ | |||
| Leucine | 0.148 g | ~ | |||
| Lysine | 0.147 g | ~ | |||
| Methionine | 0.029 g | ~ | |||
| Methionine + Cysteine | 0.041 g | ~ | |||
| Threonine | 0.101 g | ~ | |||
| Tryptophan | 0.031 g | ~ | |||
| Phenylalanine | 0.108 g | ~ | |||
| Phenylalanine+Tyrosine | 0.155 g | ~ | |||
| Nonessential amino acids | 0.988 g | ~ | |||
| Alanin | 0.109 g | ~ | |||
| Aspartic acid | 0.256 g | ~ | |||
| Glycine | 0.111 g | ~ | |||
| Glutamic acid | 0.349 g | ~ | |||
| Proline | 0.112 g | ~ | |||
| Serin | 0.13 g | ~ | |||
| Tyrosine | 0.09 g | ~ | |||
| Cysteine | 0.028 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 2.61 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 1 g | max 18.7 g | |||
| 12:0 Lauric | 0.005 g | ~ | |||
| 14:0 Miristinovaya | 0.033 g | ~ | |||
| 16:0 Palmitinaya | 0.593 g | ~ | |||
| 18:0 Stearic | 0.325 g | ~ | |||
| Monounsaturated fatty acids | 1.281 g | min 16.8 g | 7.6% | 8.4% | |
| 16:1 Palmitoleic | 0.08 g | ~ | |||
| 18:1 Oleic (omega-9) | 1.185 g | ~ | |||
| Polyunsaturated fatty acids | 0.363 g | from 11.2 to 20.6 g | 3.2% | 3.5% | |
| 18:2 Linolevaya | 0.336 g | ~ | |||
| 18:3 Linolenic | 0.084 g | ~ | |||
| 20:4 Arachidonic | 0.002 g | ~ | |||
| Omega-3 fatty acids | 0.1 g | from 0.9 to 3.7 g | 11.1% | 12.3% | |
| Omega-6 fatty acids | 0.3 g | from 4.7 to 16.8 g | 6.4% | 7.1% |
The energy value of potatoes fried with onions in lard is 90.4 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
