Potatoes with lard in foil in the oven

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to bake potatoes with lard in foil in the oven? Prepare the products according to the list. I have bacon, but you can use any lard. If you use homemade, cut it into thin slices. Cut the bacon pieces in half or into thirds. Try to choose the best potato tubers, without flaws, even, and of the same size.

2. STEP 2

   

   Wash the potatoes thoroughly, preferably with a brush under running water. This is important because we will not peel the tubers; we need them with the peel. Then dry the potatoes with paper towels and remove all moisture from them. Use a knife to cut each potato into slices, without cutting the knife all the way through.

3. STEP 3

   

   Place a sheet of foil on the table large enough to wrap the whole potato in it. Place potatoes on foil. Place a piece of lard or bacon into each cut.

4. STEP 4

   

   Drizzle each potato with vegetable oil and wrap in foil. Transfer the potatoes to a baking sheet. Preheat the oven to 180-200 degrees. Bake until done. The time depends not only on the oven, but also on the type of potato. I have an electric oven, the potatoes were baked for 1 hour and 15 minutes.

5. STEP 5

   

   After 45-60 minutes of baking, remove the baking sheet and open the foil on each potato. You can lightly sprinkle them with grated cheese. But this is optional. And continue to bake until done.

6. STEP 6

   

   This is how we got potatoes with lard in foil. Bon appetit!

Comments on the recipe

Anechka

29.08.2023

4.5

Delicious potatoes! You can bake potatoes like this - in foil with meat. The result is a very aromatic and juicy dish.

Natalia M

29.08.2023

4.5

I baked potatoes with lard in foil for the first time. Usually I just put the stuffed tubers in a mold and put them in the oven. I liked the option with foil better; the potatoes turn out softer and more tender. I used dry-cured bacon, which I cooked earlier, it contains a lot of meat) The potatoes are young, I washed them with a brush and cut them. Of course, it is more difficult to cut young potatoes than “old” ones, but they are much tastier and healthier. At first it seemed to me that the potatoes needed salt, but then it became clear that this was unnecessary. Salted lard shared with the potatoes not only fat, but also salt. It turned out to be a wonderful balance of taste. Before baking, I sprinkled the tubers with smoked paprika for flavor and color. I baked it for about an hour, checking doneness with a sharp knife. Potatoes are simply wonderful! It was well soaked in the tender juices from the lard, and the bacon meat layer was fried, browned, and became a little crispy. Overall, this is an excellent hot dish, I recommend it!

Svetlana

29.08.2023

5

Very tasty and simple!