Brabant Potatoes

• 3 Boiled Potatoes
• A Tablespoonful of Butter
• 2 Tablespoonfuls of <

Cut the potatoes into small dice-shaped pieces and fry them for a few minutes in the lard. When half brown, take out of the lard and finish frying in the butter to a light brown. Do not let them fry brown. When ready to serve, add three sprigs of chopped parsley, and salt and pepper, and the vinegar and serve hot.