Baked Hasselback Potatoes | With Crispy Bacon

Preheat the oven to 200 °C (top-and-bottom heat). Thoroughly wash, brush, or peel the medium-sized potatoes. Place a potato between the handles of two wooden spoons (so the knife won't cut all the way through), then slice it finely at 2–3 mm intervals, keeping the bottom intact (accordion shape).

Cut the smoked bacon into thin small slices that fit into the cuts of the potatoes. Finely crush the garlic.

In a small saucepan, melt the lard, then stir in the crushed garlic, sweet paprika, salt, and freshly ground black pepper.