Crispy Lamb-Fat Fried Potatoes
These are the most flavorful fried potatoes you'll ever taste, like the ones that cook under the lamb in the roasting pan and soak up all the meaty juices.
- Prep15 min
- Cook20 min
- Total35 min
- DifficultyEasy
- Servings4
Imagine the crispy, golden potatoes that roast under a leg of lamb, absorbing all the rich, savory drippings. Now imagine them as a standalone side dish, fried in pure lamb fat for that same incredible flavor.
This recipe is a revelation for lamb lovers. The potatoes come out with a deep, meaty taste and a perfectly crisp exterior, while staying fluffy inside. It's a fantastic way to use rendered lamb fat, especially around Easter.
Ingredients
Servings
Converted amounts are rounded.
Method
- Place the lamb fat in a large pot or deep skillet and heat over medium-high heat until it melts completely.
- Add the olive oil. Once the mixture is hot, reduce the heat to medium and fry the potatoes in batches (do not overcrowd) so they don't boil in the oil.
- Turn the potatoes once to brown the other side, and cook until they are golden and crispy.
- When ready, remove with a slotted spoon and drain on paper towels.
- Season with salt, pepper, and sprinkle with oregano.
💡 Tips
- For extra crispiness, soak the potato slices in cold water for 30 minutes, then pat dry before frying.
- Lamb fat can be rendered from fatty trimmings or bought pre-rendered. If using fresh fat, cut it into small pieces and melt slowly.
- Serve immediately for the best texture.
Inspired by a recipe from Γαστρονόμος