Fiery potato pan

Ingredients for 4 servings:

• 750 g potatoes, very small new
• 2 tbsp lard or clarified butter
• 100 g shallot(s)
• 2 red bell peppers
• 4 zucchini, small
• salt, pepper
• 1 tsp caraway seeds
• ½ bunch parsley
• 3 sprigs of marjoram
• 1 sprig(s) rosemary
• 2 garlic sausages, smoked (Cabanossi)
• 20 g butter
• 1 tsp sweet paprika powder
• 1 tsp paprika powder, hot

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the potatoes thoroughly under cold water. Heat the lard in a large pan and add the dripping wet potatoes. Cover immediately and cook in the steam for about 10 minutes. Peel the shallots, trim the bell peppers and wash them like the zucchini, quarter them lengthwise and cut into strips. Remove the lid, add the prepared ingredients to the pan and fry over moderate heat, turning frequently, until the potatoes are tender and golden brown. Season with salt, pepper, caraway seeds, parsley, chopped marjoram, and rosemary needles. Slice the sausages and fry briefly. Finally, let the butter foam in the pan, sprinkle with paprika, and toss well. Serve immediately with a green salad.