Soufflé Potatoes

Name: Soufflé Potatoes
Cuisine: Spain
Ingredients: yellow potatoes; abundant pork lard (manteca de cerdo); salt

Origin: Madrid, Spain

Source: Anonymous, 1920

Ingredients

Select yellow potatoes. Peel them and cut into slices the thickness of a five-peseta coin. Heat abundant pork lard (manteca) in a pan over high heat and fry the potato slices in it.
When the frying begins to go too fast, move the pan to a cooler spot until cooking stops completely and the potato is cooked through inside. Then return the pan to high heat, and the potatoes will generally begin to puff up at this point.
Stir the potatoes with a skimmer so they stay loose and separate from one another. Remove them from the oil and place them in a colander. Heat the lard very well and drizzle it over the potatoes from time to time using the skimmer. Return them to the pan and they will be well soufflé'd. Let them brown slightly and season with salt.