Ingredients (Serves 4)
- 40g/11⁄2oz lard
- 5 tbsp sunflower oil
- 50g/2oz chorizo, peeled and thinly sliced
- 100g/4oz thickly sliced bacon rashers, cut into 1cm/1⁄2in wide strips
- 1.5kg/31⁄4lb new potatoes
- Sea salt
- 1 tbsp chopped fresh parsley
- 1 clove garlic, crushed
Melt the lard with the oil in a saucepan or frying pan big enough to hold the potatoes in a single layer. Add the chorizo and bacon and cook over a medium heat, stirring, for a few minutes. Remove the chorizo and set aside.
Add the potatoes to the pan, season with salt and cook over a low heat, shaking occasionally, for 45-60 minutes, until the potatoes are evenly browned. Return the chorizo to the pan for the last 10 minutes.
Just before serving, sprinkle parsley and garlic into the pan and stir for a few minutes more. Serve immediately.