Potatoes with lard in the oven

2 servings
1 hour 20 min

How to bake potatoes with lard in the oven? Prepare everything you need for the recipe. Potato tubers choose the same medium or large size. Salo can be used any: fresh, salty or smoked. A set of seasonings and dry spices can also be absolutely anything to your taste and desire.

If you use new potatoes, then cook them in the skin. Wash each tuber thoroughly with a sponge to remove all remaining earth and dirt, rinse several times in clean water and dry with paper wipes. I used mature potatoes, so I peeled them completely.

Cut the skin off the lard. Cut it into thin plates about 3mm thick, as pictured.

With a thin sharp knife, make longitudinal cuts in each potato. Make the distance between the cuts about 1 cm. Do not cut the tubers to the very end down by 3-4 mm.

Insert a piece of lard into each cut.

Place the lard tubers in a suitably sized baking dish. Cover with foil and send to a preheated oven for 40-45 minutes at a temperature of 180-220 degrees (focus on the possibilities of your oven).

And at this time, prepare a fragrant marinade. Pour vegetable oil into a deep small cup. Add the garlic, passed through the press, a pinch of your favourite spices and fresh herbs chopped finely. Mix everything well.

After the specified time, remove the tin from the oven and remove the foil. With a silicone brush, brush each tuber with aromatic oil.

Sprinkle a little salt on top to taste. I used Adyghe salt. Send the tin back to the oven and bake until all the components are ready. This will take you another 30 to 40 minutes.

Rinse fresh greens and dry. Cut as finely as possible with a knife.

Sprinkle the finished potatoes with herbs and serve immediately.