Peel, wash and cut the potatoes into large pieces. Take a pan and add clarified butter, heat in it. Add large pieces of potato and fry nicely all around. Pluck parsley from your own garden and add to it.
Peel the garlic clove and then press it over the pan. Season everything with salt and gourmet pepper and cook with the heat turned down, without the lid. Peel the skin off the black pudding and cut into slices, then dice.
Now add the blood cubes and let them continue to fry. Pick Andean garlic from your own garden, chop and also add. Season again later, season to taste and serve on a flat plate.