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    Home » Recipes » Blog

    Bacon Fat Potato Recipe

    April 16, 2012 By Sara McCleary Updated November 29, 2020 - This post may contain affiliate links

    Jump to Recipe

    Bacon fat or lard?  Well, why not?

    After a lazy brunch at Ms.G's Josh and I did a little food shopping in Potts Point.  We stumbled upon GRUB, Grass Roots Urban Butchery.  Great little local butcher, which seems to pride itself on organic and top quality produce.  I couldn't resist picking up some pork products, slices of paper thin prosciutto, a gorgeous piece of rolled pork belly and some beautiful looking Australian bacon.

    Originally the bacon was going to be transformed into a simple bacon and egg breakfast.  Instead I decided to whip up a quiche one night for dinner.  One thing I have found when buying really good boutique style Aussie farmed and produced bacon, the fat content is higher on the rashers.  As I sliced the bacon fat away from the meat, I ended up with a nice mound fat. 

    I stood there for a few minutes observing the to be binned fat pile and thought to myself "surely this can be used'?  I appal waste of any kind.  How could I use this fat?  That is when the idea struck me.  Could this fat be render down to produce bacon lard?

    I and others collect and use rendered fat from ducks when I cooking, so why not bacon?

    Rendering bacon fat is a relatively easy process.  Dice your bacon up in to medium/small pieces.  Add the fat to a suitable sized pot and place over a very low heat    The idea is to 'melt' the fat, you do not want to fry it up.  The process is slow.  Time depends on how much you are rendering, just be patient.  Over time you will see liquid come away from the fat.  Keep going until nothing else can be extracted.  The pieces of fat will turn translucent, go slightly golden and rubbery.  Strain the liquid and place in clean container.  Store in fridge until ready to use.  The fat will solidify and turn white once cooled.

    I salvaged just on 125gms of bacon fat and on rendering reaped ⅓c of rendered lard.

    Straining your fat, the left over translucent grizzle

    Solidified bacon lard ready to be melted for the potatoes

    What better way to try the bacon lard out than making basic baked potatoes.  Have you ever indulged in duck fat potatoes?  Then why not bacon fat potatoes?

    I was really impressed on how crunchy these potatoes were on the outside and fluffy soft on the inside.  The boys agreed that they were the best baked potatoes that we have had in a long time.

    The taste?  No the potatoes do not taste like bacon, just like duck fat potatoes do not taste like duck.

    We have since made these potatoes again and the result was just as impressive.

    I class my experiment a success.  Used waste in a positive way and ended up with rocking potatoes!

    Do tell dear Belly Rumbles reader, do you have any clever waste saving tips?

    Sara xxx

    Printable Recipe

    Bacon Fat Potatoes

    Recipe Author: Sara McCleary
    Print Recipe Pin Recipe Save RecipeSaved!
    Course Salads &amp, Sides
    Servings 4
    Calories 195 kcal

    Ingredients

    • 4 medium potatoes of choice I used pontiac
    • 2 cloves garlic
    • generous sprig of rosemary
    • 8 teaspoons) (2 tablespoons) bacon lard

    Instructions
     

    • Peel potatoes and cut into halves. Place in a medium large sized pot of cold salt water. Add a good dash of salt and bring potatoes to the boil. Cook until just tender. Be careful not to overcook your potatoes, you want them just cooked or they will fall apart when baking.
    • While potatoes are cooking finely slice up your garlic and take the rosemary leaves off your sprig.
    • Place baking dish in oven, 210 degrees C. Place bacon lard in dish and leave to melt and becomes hot.
    • Drain potatoes. I then give them a bit of a shake in the colander in order to rough up the potato surface slightly. This aids in getting a lovely crunch when baking.
    • Place potatoes, garlic and rosemary in baking dish. Toss carefully, be sure not to splatter and burn yourself. Cook for approximately 20 minutes. The potatoes are done when crunchy and golden.

    NUTRITIONAL INFORMATION

    The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.

    Calories: 195kcalCarbohydrates: 28gProtein: 5gFat: 7gSaturated Fat: 2gCholesterol: 6mgSodium: 33mgPotassium: 913mgFiber: 6gVitamin A: 145IUVitamin C: 25.8mgCalcium: 82mgIron: 7.2mg
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles
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      Recipe Rating




    1. Shep

      January 09, 2022 at 6:47 am

      Very good. Have mixed with beef tallow before and find the combo great

      Reply
      • Sara McCleary

        January 11, 2022 at 1:52 pm

        Hi Shep
        Thanks for the heads up on mixing with beef tallow. Will be giving the combo a go.
        Cheers, Sara

        Reply
    2. Shane

      November 27, 2019 at 7:18 am

      I’m from Texas, we use bacon drippings in potatoes all the time. However, I add a little duck or chicken fat to bring those potatoes to a whole new level.

      Reply
      • Sara

        November 29, 2019 at 12:54 pm

        Hi Shane

        Love the idea of combining the fats. Duck fat is amazing for baking potatoes.

        We don't use a lot of bacon fat in Australia. But I will admit when I cook up some bacon, often I fry my eggs in the drippings after. I have heard that bacon drippingis also awesome for pancakes.

        Reply
    3. Lizzy (Good Things)

      April 22, 2012 at 3:42 am

      LURV IT!!! Yes, in capitals!!!

      Reply
    4. Vivian - vxdollface

      April 22, 2012 at 2:18 am

      mm bacon fat potatoes .. what every champion breakfast should include!

      Reply
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    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

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