John Myers
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Potato: Grandpa’s Fried Potatoes with Pork Head Jelly
The perfect potato: grandpa’s fried potatoes with pork head jelly recipe with a picture and simple step-by-step instructions.
Roasted Potatoes
- 5 piece Potato freshly peeled
- 80 g Ham cubes
- 1 piece Large diced onion
- 1 pinch Salt
- 1 pinch Black pepper from the mill
- 1 pinch Oregano (wild marjoram) spice
- 50 g Clarified butter
brawn
- 4 Servings Homemade. Pork head jelly – a`125 gr
- 4 piece Cut onion rings
- 1 Cup Salad vinegar
- 1 tablespoon Oil
- 1 pinch Salt and pepper
- 1 pinch Extra fine sugar
- Cut the potatoes into small slices, cubes, wash, drain, heat the lard in the pan, roast the raw potatoes over medium heat, add the diced ham and the chopped onions, continue toasting, add marjoram and pepper in between, then season with salt. Please note: do not fry too hot, otherwise the potatoes will be black and not cooked! In between you should prepare the vinegar, add the vinegar, oil, salt, pepper and sugar to taste, add the onions so that they permeate a little. Pour the jellied onion over the jelly on a flat plate, arrange the fried potatoes, either on an extra plate or, if you like, in the same plate, if there is not too much broth on it. Sprinkle with a little fresh chopped parsley.
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