Patates au Lard
Whole potatoes braised slowly with salt pork and onion until the broth is silky and the potatoes soft.
- Prep
- 10 min
- Cook
- 50 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 360 kcal
Equipment
- •Heavy lidded pot
Nutrition
Per serving, approximate
- Calories
- 360 kcal
- fat
- 15 g
- carbs
- 44 g
- protein
- 12 g
- calories
- 360
Instructions
- 1
Render the salt pork in the pot until browned.
- 2
Add the onions and cook until soft.
- 3
Sit the potatoes on top, add the savory, pepper and water to come halfway up.
- 4
Cover and simmer gently for 35-40 minutes until the potatoes are tender.
- 5
Uncover and boil for 5 minutes to reduce the broth.
- 6
Serve the potatoes with the pork and broth spooned over.
Chef's tips
Choose a floury potato — it thickens the broth slightly as it cooks.
Ingredient substitutions
- salt pork → smoked bacon
Storage
Keeps 3 days refrigerated.
Common mistakes to avoid
- •Too much water, giving a thin, watery pot
Serving suggestions
Cooked Patates au Lard?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
