Ingredients
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6 medium all-purpose Potatoes
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2 to 3 tablespoons Lard
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¾ teaspoon Salt
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½ teaspoon freshly ground Black Pepper
Directions
Steps
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1
Done
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Peel the potatoes, quarter lengthwise, then cut each quarter into slices 1/8 inch thick. |
|
2
Done
|
Heat 2 tablespoons lard in a well-seasoned Lodge 12-inch cast iron skillet over medium heat until ripples appear on the pan bottom, about 1½ minutes. |
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3
Done
|
Add the potatoes, and fry, scraping browned ones from bottom to top with a pancake turner and adding the additional tablespoon of lard, if needed, until all the potatoes are tender and richly browned, about 25 minutes. |
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4
Done
|
Season to taste with salt and pepper, toss well to mix, and serve piping hot with almost any roast or chops. |
