Potatoes baked with lard and carrots

Ingredients

Potatoes 12

Carrots 4

Lard 200g

Garlic 3 cloves

Cumin 2 tsp

Paprika 0.5 tsp

Salt

Ground black pepper

Peel the carrots and slice them lengthwise into thin slices. Rub each slice with a piece of lard, season with salt and pepper.

Wash the potatoes and cut them crosswise, not all the way through, into slices about 5 mm thick – the potatoes will look like accordions.

Slice the lard very thinly. Then cut it into pieces roughly the same size as the potatoes.

Crush, peel, and chop the garlic, and set it aside on a cutting board. Lightly toast the cumin seeds in a dry frying pan without oil over medium heat for 40-60 seconds.

Sprinkle the cumin seeds over the garlic placed on a cutting board. Season with paprika, salt, and pepper. Chop the cumin seeds and garlic together. Sprinkle the lard with the spice mixture. Insert a piece of lard into each slit in the potatoes. Place the carrot slices in a baking dish. Place the potatoes on top, lard-side up. Bake at 180°C (350°F) until the vegetables are tender, about 40 minutes.

Enjoy!