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about 6 large red potatoes
1/3 cup lard, bacon fat or canola oil
kosher salt, fresh ground pepper
Scrub potatoes and slice into quarters. Cook in a large pot of salted water. Drain, slice thinly.
Heat fat in a large cast iron skillet until it sizzles when a bit of potato is introduced. Add potatoes. Cook until golden brown. Remove from fat with a slotted spoon and drain on paper towels. Season generously and serve.

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