Wash the potatoes, boil in salted water with the skin on, carefully peel off the skin, cut the potatoes into slices the thickness of the back of a knife and set aside.
In another pot, cook the pasta until al dente, rinse with cold water and set aside as well. Melt the lard in a pan, fry the diced bacon and extra sausage cubes in it, then add the finely chopped onion and fry until golden.
Then add the potato slices and roast them on both sides until golden brown. At the end, add the pasta and season with salt, pepper, marjoram and possibly a little paprika. Serve sprinkled with parsley.
Alternatively, instead of frying the Grenadier March in the pan, you can gratinate it in the oven preheated to 220 °C for 10 to 15 minutes.