INGREDIENTS
1 lb. baby red potatoes
1/3 cup lard or vegetable oil, for frying
1 cup chopped mixed herbs, like basil, celery leaves, mint, dill or cilantro
Kosher salt and freshly ground black pepper, to taste
PREPARATION
• Bring a large pot of salted water to boil over high heat. Add the potatoes and boil until tender, 12 to 15 minutes. Drain and let cool.
• In large skillet, warm the lard over medium-high heat.
• Cut the potatoes in quarters. Working in batches, add the potatoes to the skillet and fry, turning until brown on all sides, 4 to 6 minutes per side. Remove with a slotted spoon and set on paper towel-lined plate to drain.
• Place in a serving bowl and toss with the herbs, salt and pepper to coat.
This article appears in Guide to the Holidays 2017.