Potatoes baked in ash with roasted garlic sauce

First, prepare the egg yolks. Separate the yolks from the whites and place them in a small bowl into which you have previously poured soy sauce and one tablespoon of water. Carefully place the yolks into the bowl, then pour enough soy sauce over them to almost completely cover them. Let them marinate in the refrigerator for at least 2 hours.

Wash the potatoes, leaving their skins on. Holding them between two wooden spoons, make deep cuts into the potatoes every few millimeters (Hasselback method). This helps them cook evenly and faster. In an oven-safe pan, melt the lard, toss the potatoes in it to coat them thoroughly, then salt them. Bake in a preheated oven at 200°C for about 50 minutes.

Cut off the tops of the garlic heads to expose the cloves. Wrap them individually in aluminum foil and place them in the oven to roast alongside the potatoes.