Roasted sheet pan potatoes with chestnuts and Kolozsvár bacon

Preheat the oven to 200 °C (conventional heat). Peel and wash the type B potatoes, then cut them into roughly 2-3 cm wedges or cubes.

Peel the yellow onions and cut them into thicker wedges or half-rings. Dice the Kolozsvár bacon into approx. 1.5 cm pieces. Leave the peeled roasted chestnuts whole, or cut them in half if they are too large. Strip the leaves from the fresh rosemary sprigs and roughly chop them.

Grease a large baking sheet with the lard. Arrange the cut potatoes, diced Kolozsvár bacon, and onion slices in it. Sprinkle with salt, freshly ground black pepper, and chopped rosemary, then toss everything thoroughly so the seasonings and fat coat the ingredients evenly.