Rosemary Potatoes

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 acidulous water for a few minutes.Place the potatoes in a baking tray and season with chopped lard, sage and rosemary.Add the crushed poached garlic and a few sprigs of rosemary, season with salt and pepper.Cook in the Fontana oven at 320-350 ° C for 15 minutes, turn and continue cooking for another 15 minutes.