Baked potatoes with lecsó | Juicy Hungarian vegetable bake

Wash the potatoes, then parboil them in their skins in lightly salted water for 15-20 minutes until half tender. Allow to cool slightly, peel, and cut into half-centimeter thick slices.

Slice the onion thinly into half-moons, crush the garlic, slice the TV pepper into rings, dice the tomatoes, and cut the smoked bacon into small cubes. Pre-heat the oven to 190 °C.

In a deep pan, melt the lard, add the diced bacon, and fry over medium heat until crispy.