Fried Apples

For the roast potatoes boil potatoes the day before with the skin in salted water, strain and rinse. The next day, peel and cut into rather thick slices. Heat lard or oil in a thick-bottomed pan, spread potato slices flat in it and fry slowly over medium heat for about 10 minutes until golden brown.

Turn with a baking shovel, continue frying and season with salt, pepper and possibly herbs or caraway seeds. If necessary, refine the roast apples with butter.

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