Potatoes in foil on coals

Begin by preparing the filling. Slice the pork fat into thin pieces – this will be much easier if the fat is slightly frozen. Peel the garlic cloves and also slice them thinly.

Thoroughly scrub the potatoes with a brush, removing all dirt and eyes. Pat the tubers dry with paper towels. Then, with a sharp knife, make transverse cuts in each tuber, not cutting all the way through, to create an "accordion" or "fan" of slices 5–7 mm thick.

Carefully insert thin slices of lard and garlic into the slits between the potato wedges. Try not to damage the base of the potato, but even if you do, the foil will help maintain its shape during baking.

Place each stuffed potato on a large sheet of foil. Season generously with coarse salt and freshly ground black pepper. Top with a sprig of fresh thyme for aroma, or a pinch of dried thyme.

Wrap the potatoes tightly in foil and place them in hot, but smoldering coals (without open flames). Bake for approximately 30 minutes, turning occasionally. Check for doneness with a toothpick or a thin knife – the potatoes should be soft.