Baked Potatoes with Smoked Pork Knuckle | Juicy Rustic One-Pan Meal

Thoroughly wash the potatoes, peel them, and cut them into large wedges or thick slices. Cut the smoked pork knuckle into bite-sized cubes. Cut the yellow onion and red onion into thick wedges, slice the Hungarian sweet peppers into rings, and finely mince the garlic cloves.

In a large bowl, toss together the potatoes, pork knuckle, and vegetables with the melted lard, sweet paprika, ground caraway, dried marjoram, minced garlic, and salt and freshly ground black pepper to taste. (Be careful with the salt, as the smoked pork knuckle is already salty on its own.)

Spread the seasoned pork knuckle and potato mixture evenly in a deep baking dish. Pour about half a deciliter of water into the bottom, then cover the dish tightly with aluminum foil.