Lard Baked Potatoes at Elisa Strand blog

Lard Baked Potatoes. Red potatoes roast up very dark because of their very low starch content, but have difficulty getting crisp. They come out of the oven crunchy, but soon lose that crunch, turning soft and tender. home potato recipes. their interiors are nice and creamy, with plenty of flavor. bake in a 220c oven for 50 minutes. Set the chunk of lard and the chunk of butter on top of the potatoes. 1kg (2 lb 3 oz) dutch cream (or yukon gold) potatoes, peeled, cut into 5cm (2 inch) chunks. preheat oven on the convection setting to 400 degrees. Put the pan in the oven and leave it for about 10 minutes, until the fats have completely melted. Toss the potatoes in a 9x12 baking pan.

baked potato with lard Stock Photo Alamy
from www.alamy.com

Toss the potatoes in a 9x12 baking pan. They come out of the oven crunchy, but soon lose that crunch, turning soft and tender. home potato recipes. Red potatoes roast up very dark because of their very low starch content, but have difficulty getting crisp. bake in a 220c oven for 50 minutes. preheat oven on the convection setting to 400 degrees. 1kg (2 lb 3 oz) dutch cream (or yukon gold) potatoes, peeled, cut into 5cm (2 inch) chunks. their interiors are nice and creamy, with plenty of flavor. Set the chunk of lard and the chunk of butter on top of the potatoes. Put the pan in the oven and leave it for about 10 minutes, until the fats have completely melted.

baked potato with lard Stock Photo Alamy

Lard Baked Potatoes Toss the potatoes in a 9x12 baking pan. their interiors are nice and creamy, with plenty of flavor. bake in a 220c oven for 50 minutes. Red potatoes roast up very dark because of their very low starch content, but have difficulty getting crisp. Set the chunk of lard and the chunk of butter on top of the potatoes. home potato recipes. Put the pan in the oven and leave it for about 10 minutes, until the fats have completely melted. Toss the potatoes in a 9x12 baking pan. They come out of the oven crunchy, but soon lose that crunch, turning soft and tender. 1kg (2 lb 3 oz) dutch cream (or yukon gold) potatoes, peeled, cut into 5cm (2 inch) chunks. preheat oven on the convection setting to 400 degrees.

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