Szatmár baked cinke | Onion and sour cream village favourite

Peel and cut the potatoes into even cubes, then place them in a pot. Pour over just enough water to cover them and add 1 teaspoon of salt. Cook over medium heat until completely tender.

When the potatoes are tender, do not drain the water! Mash them thoroughly with a potato masher directly in the cooking liquid, then return the pot to low heat. Gradually stir in the flour and mix vigorously and continuously with a wooden spoon for 4-5 minutes until the dough becomes glossy, thick, and difficult to stir (the flour will cook well in the hot mashed potatoes).

Melt the pork lard in a frying pan. Add the finely chopped onion and chopped pork cracklings, then fry over medium heat until golden and crispy.