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1
Position the rack in the dead center of the oven and preheat it to 400F.
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2
Peel the potatoes, then use a very sharp, thin knife to cut them into 1/4-inch-thick slices.
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3
Its easier to slice them the short way, thereby producing rounds: but theyre more aesthetically pleasing sliced the long way for layering in the baking dish.
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4
However, its troublesome to get those long slices.
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5
Best alternative?
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6
Slice a little off of one end, stand the potato up on your cutting board, and make the thin slices straight down.
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7
Heat the lard in a very large skillet over medium-high heat.
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8
Test it with one potato slice to make sure the oil bubbles when the potato is added.
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9
But be careful: all that starch-laden water in the potato will pop and sputter in the hot oil.
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10
(You might consider using a splatter screen, available at cookware stores and their online outlets.)
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11
Add more slices in batches, and fry them until golden brown, turning occasionally, about 15 minutes per batch.
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12
As the potato slices are finished, transfer them to a 9-by-13-inch baking dish.
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13
Once all the potatoes have been fried and are in the pan, sprinkle them with the remaining ingredients and toss well.
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14
Bake, tossing two or three times, until everything is crisp and aromatic, about 20 minutes.
