These Crispy Cottage Fries are made from Baked Potatoes to Maximize that Crunch. Seasoned with Salt & Pepper.
Servings: 4 portions
Equipment
- 1 Large Casserole Dish or Skillet
Ingredients
- 4-5 Med Potato
- 1/3 C Lard
- To Taste Salt & Pepper
Optional Brine
- 4 C Water
- 1/4 C White Vinegar
- 1 Tbl Kosher Salt
Salt & Pepper Blend
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
Instructions
- Wash and Pierce both ends of each potato with a fork 3 times. Place on a baking sheet and into a preheated oven at 400 F, middle rack position for 45 minutes. Remove and let cool and refrigerate overnight.
- Preheat the oven to 450 F, rack in middle position. Place lard into a casserole dish large enough to fit all the potato slices and place into the oven to melt the lard while the oven preheats.
- Chop the ends off the potatoes and optionally peel them. Slice into slices of the desired size. Optionally, Brine the Potatoes for 1–2 hours.
- Place them flat into the casserole, and bake for 15 minutes, or until Crispy.Flip them over and bake another 10–15 minutes, or until Crispy. Scoop the Cottage Fries out and Season with Salt & Pepper blend to serve. Save the fat in the pan to use the next time you make Cottage Fries.
Notes
Once the fat in the pan had cooled, pour it into a container and freeze. The next time you make Cottage Fries, take the frozen lard out and place it into the pan to melt while the oven is preheating.