German fried potatoes

1. Boil the potatoes in their skins (ideally the day before), peel and cut them into slices about 5 mm thick.

2. Dice the bacon and slice the onions into half rings.

3. Heat the lard well in a large, ideally cast-iron pan and spread the potato slices in a single layer.

4. Leave them alone for about 8 minutes to form a golden crust underneath, then turn and brown the other side.

5. Add the bacon and onions and fry for another 5-6 minutes; season with salt, pepper, caraway and marjoram.

6. Sprinkle with parsley and serve hot - with a fried egg it's a meal in itself.

Tip: Don't stir the potatoes too often: patience is what gives them their crispy crust.