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Crispy Fried Potatoes in Lamb Fat

These golden, crispy fried potatoes are infused with the rich, savory essence of lamb fat, creating an indulgent and deeply flavorful dish. Inspired by the traditional Greek method of roasting potatoes alongside lamb, this recipe captures that same depth of taste in a simple yet irresistible preparation. The combination of lamb fat and olive oil ensures a perfectly crisp exterior while keeping the inside tender and creamy. A final touch of oregano enhances the dish with a subtle herbal note, complementing the richness of the fat. Perfect as a side dish for grilled meats or enjoyed on its own with a sprinkle of sea salt, these potatoes are a true celebration of rustic Greek flavors.

Side | Greek | Gluten-Free | Potato Fritter | Frying Pan | Mandoline | Saucepan | Lamb Fat | Potato | Pan-Frying | Comfort Food | Quick
Time to complete

Prep

10min

Cook

25min

Wait

0 minutes

Total

35min

Ingredients (4-6 servings)

Ingredients

  • 8 large potatoes (about 1.6 kg / 3.5 lbs), peeled and thinly sliced (preferably using a mandoline)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • ½ tsp dried oregano

Cooking Fat

  • 250 g / 8.8 oz lamb fat
  • 6 tbsp olive oil
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 12
  • Protein: 2
  • Carbohydrates: 16
  • Fiber: 2
Directions

Preparing the Cooking Fat

  • 1. In a large, deep skillet or saucepan, melt the lamb fat over medium-high heat until fully liquefied.

Frying the Potatoes

  • 2. Add the olive oil to the melted fat and heat until hot but not smoking.
  • 3. Reduce the heat slightly to medium and carefully add the potato slices in batches, ensuring they are not overcrowded.
  • 4. Fry the potatoes, turning them once, until they develop a golden-brown color and crisp texture, about 4-5 minutes per side.

Draining and Seasoning

  • 5. Using a slotted spoon, transfer the fried potatoes to a plate lined with paper towels to drain excess oil.
  • 6. Season immediately with salt, freshly ground black pepper, and a sprinkle of dried oregano.

Serving

  • 7. Serve hot as a side dish or enjoy on its own with a dip or sauce of choice.
Cookix's Secrets

Achieving Perfect Crispiness

  • Ensure the oil is hot enough before adding the potatoes to prevent them from becoming greasy.

Alternative Cooking Method

  • For a less oily version, roast the potato slices in the oven at 200°C (400°F) with a drizzle of olive oil and lamb fat.

Batch Frying

  • Fry the potatoes in small batches to maintain an even crisp texture and prevent overcrowding.

Bold Flavor Enhancements

  • Add minced garlic or rosemary to the frying oil for an aromatic twist.

Healthier Alternative

  • Use duck fat or clarified butter instead of lamb fat for a lighter yet flavorful option.

Regional Ingredient Substitutions

  • If lamb fat is unavailable, substitute with beef tallow or a mix of butter and olive oil.

Seasoning

  • Season the potatoes immediately after frying while they are still hot to help the flavors adhere better.