I’ve been blessed with some pretty tasty potatoes in my Driftless Organics CSA box this summer. My favorite are the yellow potatoes (they make a German Butterball that is perhaps the best potato I’ve ever tasted). My favorite way to prepare the yellow potatoes has been to slice them thin, and then fry them with garlic and other herbs in olive oil.

A couple weeks ago we got some red new potatoes in our box, so I decided to try this technique on them as well. I was feeling especially adventurous, so decided to use my newly-rendered leaf fat in place of olive oil. I began melting it in the pan and suddenly my kitchen smelled like bacon. Oops. I pulled the bacon fat out of the fridge instead of the leaf lard. I decided to continue with my plan anyway, since bacon and potatoes are well-documented to go well together. Here’s what they look like in the pan:

Pan frying new potatoes

I try to slice them somewhat evenly, but it’s actually nice to have a variety of thicker, soft slices and the crunchy thinner ones when you’re done.

The nice thing about pan-frying the potatoes is that they take much less time to cook than boiling or oven roasting. It doesn’t take more than 5 minutes on each side to get them to a nice brownness, and the garlic doesn’t burn in that time.

Browning new potatoes

The potatoes generally only need to be fried for a few minutes on each side (depending on how thick you’ve sliced them). Cook until you can stick a fork through easily.

Final verdict: the new potatoes didn’t brown as quickly or as deeply as the yellow potatoes, though that could also have to do with using bacon fat in place of olive oil. The flavor of the bacon fat was good, and not too strong. I think I’ll stick to this pan-frying method for the yellow potatoes, though, and continue to explore new uses for the new potatoes (potato salad, perhaps?) If you have any suggestions I’d love to hear them in the comments below!

Chicken, kale, and pan-fried new potatoes

Are you impressed with my greens to protein to starch ratio? I am.