New Potatoes Fried in Lard

The only difficulties you will have in making this dish are finding the marble-sized new potatoes you need, and just perhaps, overcoming your fear of lard. For more info on why lard is a good fat and should be in your kitchen, see my article, “Put Lard Back in Your Larder.” Also, see “The Rise of Fall of Crisco,” to learn how lard was demonized to sell Crisco.

• 5-6 dozen new potatoes
• ½ lb. lard
• Salt and pepper to taste

Wash and dry, but do not peel, the potatoes. Melt lard in a high-sided enameled iron casserole or large skillet with a lid. When the lard shimmers, add the tiny potatoes, cover and turn down the heat. Cook for about 40 minutes, occasionally shaking casserole or stirring the contents to evenly cook the potatoes. The potatoes are done with they are brown and soft; salt and pepper to taste. If desired, drain on a paper towel before serving.