Fried Orange Potatoes (MORE INFORMATION)

The backbone of this recipe is the beef fat as this recipe uses the fat to begin the cooking of the potatoes. Once the potatoes have started cooking in the beef fat, they will complete cooking in a mix of beef fat and orange juice. And while the potatoes cook in that the flavors of the beef and the orange will be absorbed. This will leave you with a rich and sweet taste.

Meanwhile, the potatoes are being cut up in two different ways to add layers to this dish. The fine sliced potato will cook considerably differently than the thinly chopped potato. Since the one half is considerably thinner it will soften quickly - even during the cooking process. The thicker version (the thin slices) will soften but even when this dish is finished cooking it will be much crunchier than the finer version.

When it comes to flavor this means half the potato in this recipe will be crunchy while the other half will be very soft. It adds two different layers of flavors to this recipe. The more layers of flavor, the more taste.