Lard Roasted Potatoes from Firsthand Foods

Lard Roasted Potatoes

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Lard Roasted Potatoes – I have never met a potato I didn’t like. Mash them, fry them, whip them, boil them, or roast them.  I will gladly enjoy them any way they are prepared. Potatoes are a blank canvas, making them the perfect ingredient for experimentation. Roasting potatoes in the oven is one of the easiest ways to prepare them for a meal. When you add lard to the recipe, you get a perfectly roasted morsel. Simple seasonings that include a generous amount of salt are all that you need to make lard roasted potatoes the star of your side dish lineup.   

Leaf lard has nearly no pork flavor so it is a great fat to use in roasting, frying, or baking.  It has a very low water content which makes it especially ideal for roasting or baking.  Low water content means you will get a crispy potato and a flaky pie crust. Lard coats the potatoes so that they crisp up on all sides while roasting. It also helps the seasonings stick to the potatoes, ensuring that every bite is perfectly delicious. 

As with all of the recipes I’ve created, this one can be used as a template.  Sweet potatoes, cubed Russet potatoes, or most root vegetables (think carrots, parsnips, rutabaga, etc.) can be prepared in this way.  If you choose to use other root vegetables, skip the boiling step. The options for seasoning are infinite for this recipe.  If using delicate herbs like parsley or basil, apply them after the roasting is complete. Likewise, any seasoning mixes with dried herbs, pepper, or garlic should be applied halfway through roasting so that they do not burn.  Use your favorite seasoning or try some of these: Spanish paprika, chili-lime seasoning, garam masala, or lemon pepper. 


1.5 lbs. new potatoes
3 Tbs. Firsthand Food Leaf Lard
2 tsp. minced fresh rosemary
1 ½ tsp. salt
⅛ tsp. ground black pepper 


  1. Preheat the oven to 450°F 
  2. Place potatoes in a pan and fill with cold water to about 1” above the potatoes. 
  3. Turn heat to high and bring to a boil. Turn heat down to medium-high and simmer potatoes for 5 minutes. 
  4. Strain the potatoes and set aside.  Place the 3 Tbs. of Firsthand Foods Leaf Lard in a large cast iron skillet.  Melt the leaf lard on medium high heat. Once the leaf lard is melted, add the potatoes to the skillet.
  5. Add 1 ½ tsp. of the minced rosemary to the potatoes.  Toss to coat the potatoes with the lard and rosemary. 
  6. Place the skillet in the preheated oven on the middle rack and set timer for 25 minutes.  Gently toss the potatoes 2 times throughout roasting to ensure even browning. 
  7. Once the potatoes are golden brown and fork tender, remove the skillet from the oven, generously salt, and add the pepper. Toss to coat the potatoes and transfer to a serving bowl. Sprinkle on the remaining minced rosemary for garnish.