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Pennsylvania dutch raw-fried potatoes recipe

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Ingredients

Adjust Servings:
6 medium all-purpose Potatoes
2 to 3 tablespoons Lard (hog lard, not vegetable shortening) or, for a meatier flavor, a 50-50 mix of lard and bacon drippings
¾ teaspoon Salt , or to taste
½ teaspoon freshly ground Black Pepper , or to taste

Pennsylvania dutch raw-fried potatoes recipe

  • Serves 6
  • Medium

Ingredients

Directions

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Steps

1
Done

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.

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.

4
Done

Season to taste with salt and pepper, toss well to mix, and serve piping hot with almost any roast or chops.

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Potato “lodgekes” recipe
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Cherry cheesecake cookies recipe
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Potato “lodgekes” recipe
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Cherry cheesecake cookies recipe

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