Patate al Rosmarino

1 kg potatoes

3 cloves of garlic

60 g extra virgin olive oil

100 g lard

20 g rosemary

20 g sage

pinch of fine salt and black pepper

pinch of wine vinegar

Wash, peel and cut the potatoes into pieces. Place the potatoes on a baking tray and season with lard, chopped sage and rosemary. Add the crushed garlic and a few sprigs of rosemary, season with salt and pepper. Cook for 15 minutes at 320-350 °C in the Fontana oven, turn and cook for another 15 minutes.