Bird's Seasoned Potatoes

"I've been making this recipe for years. It's very simple, flavorful, and great with ketchup. You can substitute the lard for an olive oil/butter mixture or just with vegetable oil. The taste will be significantly different, but still yummy. Amounts are estimated, so feel free to change to suit your taste. I posted this by request to the full recipe for my Recipe #330103."
 
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photo by AZPARZYCH photo by AZPARZYCH
photo by AZPARZYCH
photo by IngridH photo by IngridH
photo by 2Bleu photo by 2Bleu
Ready In:
45mins
Ingredients:
12
Serves:
4-6
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ingredients

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directions

  • Heat lard (or oil) in a large nonstick skillet over medium heat. Add potatoes, paprika, garlic powder, salt, onion powder, and black pepper. Toss to coat, cover, and let steam for 10-15 minutes or until potatoes are semi-soft, stirring occasionally.
  • Remove lid, add onion (bell pepper if using), and herbs. Toss to coat. increase heat to medium-high and cook an additional 10-15 minutes, turning occasionally until potatoes are cooked through and crispy browned on the outside. Serve with ketchup if desired.
  • OPTIONAL BAKE METHOD: Melt the fat, then mix all the ingredients together in a large bowl. Place onto a baking sheet in a single layer. Bake at 425°F for 45-60 minutes, turning/tossing occasionally.

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Reviews

  1. Delicious potatoes - I used olive oil and added some bacon bits - other than that, folowed the recipe as written. Very flavorful and pretty easy to make. Served with grilled burgers and roasted brocolli. Made for "I RECOMMEND" tag game. Thanks for posting, I'll make these again!
     
  2. These were really good and I loved the herb combo! Made on the stove top and they came out fluffy on the inside and crispy on the outside. I left out the bell pepper and used olive oil for the fat/grease. Made for Photo Tag.
     
  3. We loved this! I cut the recipe in half for two of us and subbed red bell pepper for the green and used vegetable oil. It was a wonderful siide dish that will be made on a regular basis. Thanks very much for posting.
     
  4. These potatoes are just perfect! Creamy and velvety on the inside, with a nice crust from the seasonings on the outside. To serve two, I used bacon fat, 5 red potatoes (just bigger than golf ball size) and half of a white onion, cut in wedges. I skipped the green pepper, as we don't care for it. I used the oven method, and the potatoes were done after 45 minutes, with two stirs during baking. I was really pleased that nothing stuck to my baking dish, so these looked as beautiful on the plate as they did while cooking. DH liked these enough that he asked me to skip the mashed potatoes for thanksgiving, and serve these instead!
     
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RECIPE SUBMITTED BY

Original Zaaarite. Food lovers. Lynnda passed away in March 2020. Her recipes live on here for everyone to enjoy and Rick continues the tradition. We will forever live together through our food. Live well. Eat well.?
 
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