Potatoes with lard in tandoor

4 servings
1 hour 20 min

How to make potatoes with lard in tandoor? Prepare all products according to the list. For the recipe, take about the same not very large size.

Wash the potatoes very well and dry them. We will cook it in the skin, and therefore it is better to use a brush when washing. Send the potatoes to a deep bowl or saucepan. Peel and rinse the onions and garlic.

Cut the large potatoes in half. Add salt to taste and your favourite dry spices. I usually use a mixture of ground peppers and Provence herbs.

Add the vegetable oil and mix everything thoroughly.

Build a kind of boats or plates with high edges from foil. Make a few layers of foil to keep the plate well in shape. On the bottom of the plate, put an even thin layer of onions, not cut very coarsely. You can cut into rings, half rings or cubes, as you like.

Cut the lard into thin plates, place on top of the onion. Which lard is best used? A simple salty or smoked lard is good. Chop the garlic by hand or pass through the press. Send to the salu.

Make the finely chopped greens in the next layer.

Put the potatoes in one flat layer.

The recipe for baking used a two-story grill, so I made two plates with potatoes. Between the tubers you can put whole unpeeled garlic wedges at will.

Ignite the tandoor.

Wait until the firewood and coals are rancid.

Place the plates and potatoes on the grill.

Send to the tandoor, cover with a lid. Bake until the potatoes are cooked. Readiness can be checked with a toothpick. If the potatoes pierce easily, then the dish is ready.

Baking time depends on the amount of coal in the tandoor, on the model of the tandoor itself and on the size of the potatoes. On average, potatoes bake for about 30-50 minutes. The stunning scent can be felt as soon as 10-15 minutes into cooking.