Crispy Lard-Cooked Fries
Elevate your fry game with Crispy Lard-Cooked Fries, the ultimate indulgence for fans of golden, crunchy perfection! This recipe transforms simple russet potatoes into restaurant-quality fries with two rounds of frying in rich, flavorful lard—an old-world cooking fat known for its unmatched ability to crisp up food. Soaking the potatoes in cold water removes excess starch for a superior texture, while precise temperature control ensures they turn out irresistibly light and crunchy on the outside with a fluffy interior. Perfect for a crowd, these decadent fries are best enjoyed hot, generously sprinkled with salt and paired with your favorite dipping sauces. Whether you're hosting a game day feast or treating yourself to a comforting snack, these fries redefine homemade indulgence while embracing bold, authentic flavors. Keywords: lard-cooked fries, crispy fries, homemade potato fries, russet potato fries, double-fried French fries.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 cups Lard
- 1 tablespoon Salt
- 8 cups Cold water
Instructions
Peel the russet potatoes and cut them into 1/4-inch thick slices, then further cut those slices into 1/4-inch thick fries.
Place the cut fries into a large bowl, cover them with cold water, and let them soak for about 10 minutes. This helps to remove excess starch, resulting in crispier fries.
Drain the potatoes and pat them dry thoroughly with a clean kitchen towel to remove any moisture. This step is crucial to avoid oil splattering.
In a large, heavy-bottomed pot or deep fryer, melt the lard over medium heat until it reaches a temperature of 325°F (165°C). Use a deep-fry thermometer to monitor the temperature accurately.
Carefully add the potatoes into the hot lard in small batches, ensuring not to overcrowd the pot. Fry for about 4-5 minutes, or until the potatoes are just beginning to cook and turn pale. They should not be browning at this stage.
Remove the partially cooked fries with a slotted spoon and let them drain on a wire rack lined with paper towels.
Once all the fries have been par-cooked, increase the lard's temperature to 375°F (190°C).
Start the second frying by adding the first batch of fries back into the hot lard. Fry them for an additional 3-5 minutes, or until they are golden brown and crispy.
Remove the fries from the oil and again drain them on a wire rack lined with fresh paper towels. Immediately sprinkle with salt to taste.
Repeat the frying process for the remaining batches.
Serve the fries hot with your favorite dipping sauces or condiments.
Nutrition Facts
Calories |
8093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 768.0 g | 985% | |
| Saturated Fat | 301.1 g | 1506% | |
| Polyunsaturated Fat | 86.0 g | ||
| Cholesterol | 730 mg | 243% | |
| Sodium | 7318 mg | 318% | |
| Total Carbohydrate | 263.6 g | 96% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 13.9 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 19.2 mcg | 96% | |
| Calcium | 259 mg | 20% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 6721 mg | 143% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
