Ingredients
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2 tablespoons lard, more as needed (or bacon grease or goosefat)
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6 medium red potatoes, washed and cubed 1 inch square
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1 teaspoon paprika
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1 teaspoon garlic powder
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1/2 teaspoon kosher salt, ground
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1/2 teaspoon onion powder
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1/4 teaspoon black pepper
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1 onion, chopped
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1/2 teaspoon dried basil
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1/2 teaspoon dried oregano
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1/2 teaspoon dried marjoram
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1/2 green bell pepper
Instructions
- 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.