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Potatoes spiked with lard
1 serving
Potatoes are washed, peeled. A deep hole is made with a knife in each club, into which pieces of speck are inserted. Tubers are fried in a pan. After the formation of the ruddy crust, salted, brought to readiness in the oven. When served, sprinkle with greens.
Potatoes are washed, peeled. A deep hole is made with a knife in each club, into which pieces of speck are inserted. Tubers are fried in a pan. After the formation of the ruddy crust, salted, brought to readiness in the oven. When served, sprinkle with greens.
margarine - 160 g, potatoes - 800 g, salt to taste, speck (spig, stud) - 120 g, greens to taste
