1 Kg of sompiano potatoes
Gr 20 rosemary
Gr 20 sage
N 3 cloves of garlic
Gr 100 lard
60 gr extra virgin olive oil
q.s. wine vinegar
q.s. fine salt
q.s. black pepper
Wash, peel and cut the potatoes into wedges.
Blanch in acidic water for a few minutes.
Place the potatoes in a baking sheet and season with chopped sage and chopped rosemary.
Add the crushed garlic and some sprigs of rosemary, season with salt and pepper.
Cook in the oven at 320-350 ° C for 15 minutes, turn and continue cooking for another 15 minutes.