Description
Lard is simply pork fat that has been slowly rendered, separating the clear cooking fat from the remaining solids. Once a common kitchen staple, it is wonderfully useful for frying, roasting and baking.
It can add richness and crispness to roast potatoes and vegetables, and works particularly well in pastry. South African sellers commonly market rendered lard for cooking, frying and baking.
Here at Flying Goose Homestead, using the fat is also part of our approach to making better use of the whole animal and wasting as little as practical.
Crispy Lard Roast Potatoes
Ingredients
500 g potatoes
2 tablespoons lard
Salt
Black pepper
Fresh rosemary, optional
Method
Heat the oven to 200°C.
Peel or wash the potatoes and cut them into chunks. Boil for around 8 to 10 minutes, until the outside is beginning to soften.
Drain well and gently shake the potatoes in the pot to rough up the edges.
Add the lard to a roasting dish and place it in the oven until hot.
Carefully add the potatoes, season with salt and pepper, and turn them through the melted lard.
Roast for 40 to 50 minutes, turning once or twice, until golden and crispy.
Add a little rosemary if you have some.
Tammy’s tip: Roughing up the potatoes before roasting creates all those little edges that become beautifully crisp.
