Several years ago, my brother asked me why he couldn't fry potatoes that tasted as good as our mother made. I immediately knew the answer. Mom would get rendered lard from the local meat market and she fried everything in it. It definitely made fried food taste better. The Trout and I eat very little fried food. But when we do, we want it to be the best.
My last posting talked about the wonderful goose confit we brought back from France. The cassoulet we had was so good, but we were very excited about the goose fat that was in the can that I saved. We knew we would have to have fried potatoes.
In France, chickens and ducks are roasted on a rotisserie and on the bottom of this large cooker potatoes are sliced and piled high. The drippings from the poultry drip onto the potatoes and this makes the potatoes taste wonderful.
I fried the Yukon Gold potatoes (I doubt any one of these potatoes has ever had a root in the Yukon) and added some sliced onions. So not only did we have Sardalaise potatoes from the Dordogne where the ducks and geese are raised, but also Lyonnaise potatoes from the city of Lyon where they add onions to the potatoes. They were outstanding.