Recipe courtesy of Backyard Grillerz
2 hr 10 min
2 hr 10 min
8 to 10 servings


  • One 5-pound bag russet potatoes
  • 1/2 cup lard 
  • 1/4 cup New Mexico chile powder 
  • 1/4 cup garlic powder 
  • 1/4 cup salt 
  • 1/4 cup freshly ground black pepper 


Special equipment: Plancha or griddle

Rinse the potatoes under cool water and dice with the skins on. In a small bowl, combine the chile powder, garlic powder, salt and pepper.

Preheat a plancha or griddle to 150 to 200 degrees F. Add the lard and evenly coat the surface. Place the diced potatoes on the plancha and sprinkle the seasoning mixture over the top. Allow the bottoms of the potatoes to get golden brown before flipping them over. Repeat this process every 10 minutes or so until the insides are tender and the outside edges are golden brown and lightly crispy, 1 to 2 hours.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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