In our opinion, crispy potatoes are the best kind of potato - whether they’re fried, roasted, or made crispy somehow else, we love ‘em all the same. Well almost. Taters that have been pan-fried in pork lard are in a league all their own - crunchy on the outside and almost silky on the inside, these suckers definitely take the blue ribbon. The process to make these is a little more slow and low, but just like our whole hogs, the resulting product well worth the effort with just a sprinkin’ of Season’d Salt to add some extra flavor.

Ingredients

2 lb. new potatoes, washed
¼ cup lard or bacon grease
6 tsp. Martin’s Season’d Salt, divided

Method

Add potatoes to a large pot. Cover with cold water and add 4 teaspoons of Season’d Salt. Cover and place over medium-high heat and bring to a boil. When a rolling boil has been reached, reduce heat to low and simmer potatoes for 15-20 minutes, until just softened and knife tender.

Drain potatoes in a colander and then submerge in ice water to stop the cooking process. When ready to cook, remove the cooled potatoes pat them dry. Using the heel of your hand, carefull press each potato to slightly flatten. Note: don’t smash potato flat into a pancake, just softly press on it to make it into a thick disc.

Heat a large skillet over medium heat and add lard. Once lard or fat has melted, place the potatoes in an even layer and fry for about 10 minutes, until a thick, crispy, golden crust has formed. Using tongs, flip the potatoes over and fry the other side using the same method.

Once both sides of the potatoes are golden and crispy, season with Season’d Salt and serve.

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