Potatoes fried with lard and garlic. Recipe: potatoes fried in lard. Potatoes baked with lard, apples and cabbage in pots.

April 30, 2017 213

Sometimes you have to wonder - how did our ancestors of pre-Petrine times manage without mother potatoes? Now this blessed fruit of the American soil in Russia is called “second bread,” and this is by no means an exaggeration.

Potatoes, like bread, can be eaten with almost any type of food: fresh and salted vegetables, fish, meat, milk, eggs, and the number of dishes that can be prepared from it is simply beyond counting. IN

And unlike butter or olive oil, duck fat can be processed. For convenience, duck fat is stored in freezer enough for a long time. Before you object to duck fat as an unhealthy option, and reach for margarine or vegetable oil, read on. And in Lately Research looked at duck fat statistics and proved what all the French knew: duck fat has low levels of saturated fat and high levels unsaturated fat, making it one of the healthiest animal fats you can eat.

remember the heroine of the old movie “Girls” Tosya Kislitsyna, who claimed to know fifty recipes involving potatoes.

But, according to many Russians - and not only Russians - gourmets, fried potatoes with lard are especially tasty. We can imagine how adherents of numerous diets will wince at these words: calories, “bad” cholesterol – fi!

Duck fat contains only 33% saturated fat, 62% unsaturated fat. Duck fat is closer to olive oil, with 75% monone saturated fat, 13% saturated fat, 10% omega-6 linoleic acid and 2% omega-3 linoleic acid than other animal fats. And it has less saturated fat than butter.

Important points in preparing the “correct” potatoes in lard

While it's not a recommendation that duck fat replaces every other fat or oil in the kitchen, it does encourage guilt-free use of duck fat. French paradox - the mysterious fact that the French are thinner, with less frequency cardiovascular diseases than Americans, although they enjoy a diet full of animal fats and oils. Some theories explain that the reasons for this may include the French tendency to serve smaller portions and drink a lot of antioxidant-rich reds. But in recent years, researchers have taken a closer look at duck fat consumption.

But, firstly, we do not encourage anyone to prepare this dish for every day, but a couple of times a month - why not arrange a “belly feast” for yourself?

Secondly, what prevents us from “correcting the situation” in the following days by jogging along park paths or spending an extra hour in the gym? And finally, thirdly, as the classic of world literature Sholom Aleichem once said, if it’s impossible, but you really want to, then it’s possible.

Potatoes fried in lard: how to cook

Especially in the southwestern region of France, where duck is fat and the incidence of cardiovascular disease is about half that of the rest of France, which is already less than in the United States. So the French who eat the most duck fat have the least problems with their tickers.

It makes everything taste better. Use duck fat as you would any other lipid. It can be used directly from hard, soft or liquid state. As a good rule of thumb when substituting other fats in recipes, use duck fat in the same manner as the fat you are replacing. For example, instead of using a cold slick of butter, use a cold slick of duck fat. For a drizzle of oil, use a drizzle of slightly heated duck fat and so on. When using duck fat for deep frying, carefully melt the solid fat over medium heat until completely liquefied, then raise the temperature to high to bring it to the desired frying temperature.

Well, now that we have jointly convinced nutritionists of the innocence of our intentions, and at the same time calmed our conscience, we can begin the mystery of culinary sorcery.

Potatoes with lard - we'll eat them all, every bit!

Let's start from the very beginning simple recipe– fried potatoes with lard and onions. But simple does not mean not tasty, and after trying the dish, you will be convinced of this once again. So, let's take:

Potatoes baked with lard and bacon

Just a few ideas for cooking with duck fat. Rub some softened duck fat under the skin of the breasts and inside the cavity, then massage a little more around the outside of the entire bird before seasoning and sticking very well. hot oven. The keys to a good duck dressing are keeping it simple and giving it balance, so build up the richness with an acidic bite and a touch of sweetness from fruit vinegar, citrus segments or minced shallots. Has a little fat long haul in adding richness and facilitating caramelization. The fat adds a depth of flavor that is hard to describe until you taste it. Duck fat adds extra cucumber to fried chicken, croquettes, bignets, calamari breading, potato chips and, of course, French fries. It makes crispy, golden fluffy cookies and Venveney. It creates a delicate, flaky pate and short crust, adding a subtle depth of flavor and a superb build-up to pudding and Yorkshire pop. The duck fat enhances the earthy flavor of the potatoes and gives them a golden crust. . You may already have some used duck fat in the fridge or freezer from the last time you fried.

  • medium-sized tubers - 3 pcs.;
  • pork fat – 30-50 g;
  • onion - 1 head;
  • rast. oil – 1-2 spoons;
  • dill greens;
  • salt.

Cooking time 25-30 minutes.

Calorie content per 100 grams is 630 kcal (the figure is quite impressive, its main share is lard).

The quantity of products is designed for one serving; if there are more eaters, the volume increases according to their number.

You will need enough to completely cover the potatoes as they cook, about 2 or 3 inches at the bottom of the pot. If you don't have enough duck fat, add our visualization. Peel the leather for more sophisticated frits, or give the leather a good clean and leave it in the country heat. Wash the cut potatoes in cold water to remove excess starch. If you have time, soaking them in ice water for 30 minutes will give even better results.

Learn the correct frying technique

Drain the potatoes and dry completely before frying. Second frying at more high temperature is to collect them. After 5-7 minutes, test the bottom by pushing the boy out with a knife. The knife should slide in and out without resistance. If the potatoes are cooking, remove them from the pot using a slotted spoon, spider skimmer, or tongs and drain on a tray lined with paper towels. Once all batches are cooked and cooled, raise the heat under the pan and bring the melted duck fat to 350 degrees Fahrenheit. Return the fries to the pot, back in batch, about 1 minute total. Drain fresh paper towels. Sprinkle them all at once with your choice sea ​​salt, black pepper, paprika, parmesan cheese, fresh herbs or any seasonings you like. Doing this step while the fries are still hot will help with the seasoning.

  • The secret to a perfect French fry in any fat is the frying method.
  • The first to fry is to cook the potatoes.
  • Melt the duck fat in a high-sided chest.
  • Heat the fat to about 325 degrees Fahrenheit.
Your duck fries will be perfect on their own.

Step-by-step cooking recipe:



Sprinkle the finished dish with dill. Great as a side dish salad will do from fresh vegetables.

Ukrainian lunch


However, you can take them one step further by serving them with a dipping sauce. Try serving them with mayonnaise mixed with fresh herbs, or drink your fritas on top with a drizzle. When all else fails, ketchup is a reliable backup. Use your favorite store-bought brand, or get adventurous and make your own with roasted red peppers and roasted garlic.

Once your potatoes are cooked, turn off the heat and let the duck fat cool so that it can be easily handled without hardening. Strain through a mesh strainer to remove any potato bits. Refrigerate until completely chilled and then freeze for later use.

Potatoes in lard are not so much a typically Russian dish as an East Slavic dish. Ukraine has its own own recipe this dish. Here's what it looks like:

  • 1 kg of potatoes;
  • 60 gr. greaves (finely chopped and fried pieces of lard or fatty meat);
  • 60 gr. rendered lard;
  • 60 gr. fresh;
  • 2-3 medium onions.
  • salt to taste.

Cooking takes half an hour.

Heart-healthy food isn't exactly what comes to mind when someone mentions ordering fries. The fact that French fries are not healthy for us is not news. It's long been established that regularly including French fries in your diet can add inches to your waist and increase your cholesterol to unhealthy levels.

While it may be easy for some to turn a blind eye to a few extra pounds or doctors' cautionary advice to lower cholesterol, it's harder to ignore the results of a new clinical study conducted by Dr.

How many calories are in fried potatoes in lard - 750/100 g (let's remember the cracklings and sigh...).

The given volume is enough for 4 servings.

Let's start cooking:

  1. Peel and chop the tubers;
  2. Do the same with the onion;
  3. Cut fresh lard into small cubes and fry in a hot frying pan;
  4. Fry the potato slices and onions separately in melted heat;
  5. Combine both ingredients, adding greaves;
  6. Add salt, mix and cook in the oven at 120ºC (5-10 minutes).

The food is as tasty as it is high in calories, so only people with a healthy digestive system can digest it.

It's a staggering statistic that raises a few warning eyebrows. What is it about these fried foods that makes them so dangerous to our health? Potatoes in their "unfried" form were not associated with higher mortality rates, while others fried foods are certainly not very good for our health, none of them have been found to increase the likelihood of death as dramatically as French potatoes have been shown to do.

The scientists confirmed their results with two main factors: trans fat and a chemical known as acrylamide, which is present in most quickly fried French products. As mentioned earlier, potatoes show no real evidence that they are actually an unhealthy food, per se. In fact, it's the other way around - potatoes are a very healthy food.

Teasing our sense of smell...

If you prepare a dish not with ordinary, but with smoked lard, it becomes completely special taste and aroma. Shall we try?

Ingredients for 4 people:

  • 8 medium-sized potatoes;
  • 8 slices of smoked lard;
  • salt - to your taste.

The duration of the procedure is 30 minutes.

100 g of dish contains 680 kilocalories (the calorie content of a smoked product is higher than that of a fresh or salted product).

Potato - great source vitamin C, vitamin B6 and the essential minerals manganese and phosphorus, among others. However, when potatoes are fried in any form, such as to make French fries, potato chips or hash browns, they have significantly more calories and trans fatty acids than raw, baked or boiled potatoes.

Average, the average size French fries contain 17 grams of fat, 380 calories and 45 grams of carbohydrates. Trans fatty acids, which make up the bulk of the fat in fried potatoes, are bad fats that can raise cholesterol levels to unhealthy levels. This can lead to heart disease and other dangerous health conditions. Heart disease is the leading cause of death among middle-aged and older adults throughout the first world.

Recipe fried potatoes With smoked lard step by step:

  1. Peel the potatoes, cut into thin slices.
  2. Rinse a couple of times in cold water.
  3. Place the slices on a paper towel to dry slightly.
  4. Cut the second component of the “duet” into long strips.
  5. Place the smoked meat in a hot frying pan and fry thoroughly on both sides (medium heat) until it begins to “float” in fat.
  6. Place the potatoes there, increasing the flame so that the moisture leaves faster, and fry without covering with a lid.
  7. As soon as the potato slices begin to brown on the bottom, turn them over to the other side.
  8. Stir the dish so that it does not overcook, but acquires a golden-brown color.

If desired, when serving, you can place one or two “eyes” of fried eggs on each plate.

He divided study participants into groups based on how often they ate fried potatoes and then monitored their mortality rates. There was no correlation with age or gender, but there was a correlation with the subgroups in which they were divided. Mortality rates were higher in groups of individuals who were reported to frequently consume fried potatoes.

This was an observational study, meaning no changes were made to the participants' diets or lifestyles. Veronese simply compared the rate of death with the frequency of use fried potatoes. Since trans fat and cholesterol levels were not measured in the participants, this should be considered a preliminary study that requires more study before firm conclusions can be drawn. However, the results are enormous.

In Ryazan - mushrooms with eyes?

The mushroom component will make our potatoes even tastier, although it seems that it couldn’t be tastier.

You need to prepare:

  • champignons (fresh or frozen) – 300 gr.;
  • potato tubers – 1 kg;
  • salted bacon– 150 gr.;
  • onion - 2 medium heads.
  • Sunflower oil – 2 tbsp. spoons.

Preparation will take no more than half an hour.

Researchers believe it may be a combination of factors, including general diet and the level of activity that led them to their results. But two factors seemed to come up repeatedly: trans fat content and acrylamide. While the above data may seem a little ambiguous, there is one factor that makes fried starchy foods unique - the production of the chemical acrylamide.

Acrylamide is Chemical substance, which is formed when potatoes and other starchy foods at high level heat. Stephanie Schiff, a registered dietitian who was not involved in the study, explains that this chemical makes a difference.

The number of calories in 100 grams is 650.

Steps to prepare fried potatoes with mushrooms and salted lard step by step:

  1. Peel the mushrooms (if necessary, defrost first), cut into slices of medium thickness;
  2. Also peel the potatoes and cut them into slices 0.5 cm thick or into cubes with a cross-section of 1 cm;
  3. Chop the salsa into small cubes.
  4. Peel the onion and chop it medium.
  5. Melt the fat in a hot frying pan.
  6. Place the potatoes there and fry without a lid, stirring and turning constantly.
  7. Fry mushrooms and onions separately in vegetable oil.
  8. Connect all the components.

Serve with salty or fresh vegetables.

Fry and steam in a slow cooker...


This miracle saucepan has long become an indispensable kitchen assistant for all housewives. With its help you can cook almost anything, including our potatoes. You just need to take:

  • 1 kg of potato tubers;
  • 150-200 grams of salted bacon;
  • 1 PC. repch. Luke;
  • 3-4 medium cloves of garlic;
  • rast. butter – 1 spoon;
  • spices, salt.

Cooking time: 25 min.

Calorie content per 100 grams is about 630 kcal.

Step-by-step preparation of potatoes in lard in a slow cooker:

  1. Peel the tubers, onions, garlic;
  2. Cut the potatoes into slices, chop the onion, garlic, bacon;
  3. Place the bacon in the multicooker bowl and cook in frying mode until the pieces become crispy;
  4. Remove them from the fat and place them on a separate plate;
  5. Add butter to the rendered fat and place potato pieces in it;
  6. Onion half rings are placed on them, salt and pepper are added.

Fry until golden color, put the food on a plate, sprinkling it with crispy fry, garlic passed through a garlic press, and chopped parsley.

  • if the dish includes salted bacon, then it must be salted carefully - otherwise there is a risk of “overdoing it”;
  • Before frying, potato slices should be rinsed in cold water and dried - this will help them not stick together during cooking;
  • It is better to cut off the skin of the lard: once fried, it will become hard and it will be quite difficult to chew it.

And, most importantly, there is no need to be afraid - even the least experienced housewife. As for the diet, make this dish a holiday, a Sunday, and then it is unlikely to cause serious harm to your figure.


Calories: Not specified
Cooking time: Not indicated


Despite the fact that they are not classified as complex dishes, not everyone finds it tasty. Sometimes there is a lot of fat, sometimes on the contrary, the potatoes are a bit dry, sometimes they burn, sometimes they fall apart, and sometimes they are so appetizing and ruddy on top, but damp inside. To learn to fry delicious potatoes, try to remember a few rules, and then the potatoes will turn out the way you want - soft on the inside and rosy on the outside.

Rule one - don’t skimp on butter (or lard). If there is not enough fat, the potatoes will be dry and start to burn. Of course, everything is good in moderation; excess fat will not improve the taste either. Pour enough oil so that at the beginning of frying the bottom of the pan is covered by 1.5-2 cm, then the potatoes will have time to brown and will not gain oil.

Rule two - the frying pan with oil must be well heated. TO cold frying pan potatoes may stick, but oh golden brown crust will have to forget. It’s very easy to check whether the oil is warm - place a thin slice of potato on a heated frying pan. If the oil begins to bubble around it, it means you can add the potatoes.

Rule three - for frying, potatoes need to be cut into thin strips (slices). First, cut the potato into plates about 1 cm thick. Then cut each plate into cubes 1-1.5 cm wide. This will be the straw. With this kind of cutting, it is convenient to mix the potatoes, they fry evenly and quickly.

Rule four - after putting the potatoes in the frying pan, do not turn them over and do not stir for 4-5 minutes. During this time, the potatoes will brown on the bottom, and during further frying they will not stick together or fall apart.

Rule five - you need to salt the potatoes at the half-cooked stage, when they are already lightly fried on all sides. If you add salt right away, the potatoes will release juice and the cubes will stick together.

Fried potatoes with lard - photo recipe of the day.
Required Products:
- Potatoes – 7-8 pcs (700-800 grams);
- fresh lard– 150 gr;
- salt - to taste.

Preparation




We clean fresh lard from the skin (not necessary, if it doesn’t bother you, leave it). Cut into small pieces, not very thin. The shape does not matter; when heated, the fat will melt out of the lard and the pieces will be deformed in any case. But it is desirable that they be approximately the same in size and thickness.




Peel the potatoes and wash them cold water. Leave for a few minutes so that the water drains from the tubers, then cut the potatoes into thin strips (first cut into 1cm thick plates, then chop into long strips). If the potatoes are of different sizes, then some slices will burn, while others will remain damp.




Heat the frying pan. Lay out the pieces of lard, stirring with a spatula, keep on low heat for 7-8 minutes until the lard is rendered sufficient quantity fat When rendering lard, do not turn the heat on high - the fat will quickly start to burn and the potatoes will have an unpleasant aftertaste. We leave the lard in the frying pan; while frying the potatoes, the fat will continue to melt out of it and as a result the potatoes will turn out with crispy cracklings.






Increase the heat a little and turn it to medium. Pour the potatoes into the heated fat. Smooth the top, but do not mix. Leave for 4-5 minutes.




We pry the potatoes with a wide spatula and try to turn them over so that the golden brown layer is on top, and the top light layer is at the bottom of the pan in the hot oil. Fry for another 4-5 minutes. Turn the potatoes over again. Now you can add salt and continue frying for another 2-3 minutes.

Potato

almost ready. To ensure even cooking, turn the potatoes 2-3 more times, frying for 1-2 minutes each time. Do not cover it with a lid under any circumstances; the steam will cause the crispy crust to disappear, the potatoes will become soft and begin to fall apart.




Fried potatoes should be served immediately after turning off the heat. Keep in mind that potatoes left in the pan become saturated with fat and become soft, and potatoes that cool down will lose flavor. Therefore, potatoes are never fried in reserve or in advance; they are only good when freshly cooked. You can supplement it with any pickles or fresh vegetables, but on its own it is very tasty.




Now you know,

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