Step 1

Bring water to a boil in a large pot and salt. Peel the potatoes, cut them into small pieces and add to the water with 2 Tbsp. vinegar. Boil for 15-20 minutes until they are cooked but still firm.

Step 2

In the meantime, clean the onion and slice it into rounds. Peel and half the garlic. Stew them together in a small saucepan with a drizzle of oil and water, until soft, around 15 minutes. Discard the garlic, if desired.

Step 3

In a non-stick a nonstick skillet, brown the lard strips until golden, taking care not to overcook them. Remove lard and fat from pan and set both aside. Wipe pan with paper towels. In the same pan, brown the potatoes with a little fat from the lard and a pinch of salt. Add the stewed onion and the crispy lard and let brown on both sides.