Baked Potato Pasta | Crispy Oven-Baked Grenadírmars

Peel the potatoes, wash them thoroughly, and cut them into uniform, small cubes. Place them in a pot, pour over enough cold water to just cover them, and add 1 teaspoon of salt. Cook over medium heat until tender, about 20 minutes.

Meanwhile, bring plenty of lightly salted water to a boil in a large pot, and cook the ruffled square pasta until al dente (1-2 minutes less than indicated on the package so it does not overcook in the oven). Drain, but do not rinse with cold water.

Cut the smoked bacon into fine small cubes. In a deep skillet or pan, fry it together with the lard until golden and crispy. Remove the bacon cracklings with a slotted spoon and set aside for serving.