Cook the potatoes for about 18-22 minutes, depending on their size. Then pour off the water. Let the potatoes evaporate briefly and peel them while they are still warm. Then cut into approx. 0.5 cm thick slices.
Meanwhile, peel the onions and possibly the clove of garlic and cut into cubes. Dice the pork belly too. Provide spices.
Heat a cast pan or forge pan (this works best) or cast aluminum pan over medium heat and add the lard. As soon as this is heated, add the potato slices to the pan and fry them really crispy on one side. Now and then look under a pane of glass to see whether it is browned as desired. If so, turn everyone else and fry the other side. Salt and pepper the already crispy side and season with the other spices. Now pour the onion and garlic over it and let it stew briefly. Then add the bacon. After about 1 minute, turn everything and fry for another 2-3 minutes.
Sprinkle the finished fried potatoes with fresh, finely weighed or dried parsley decoratively and serve, preferably with the pan on the table.
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