Prep the potatoes
Peel and finely grate the Starchy Potatoes into a large bowl. Finely mince the Garlic, and lightly crush the Caraway Seeds so they release more aroma without turning powdery. Let the grated potatoes sit for a minute, then squeeze out as much liquid as you can with your hands or a clean towel; the drier they are, the crisper the pancakes will be.
Mix the batter
Crack in the Eggs, add the Plain Flour, Dried Marjoram, Salt, and Ground Black Pepper, then stir just until everything is evenly combined. If a little potato starch has collected at the bottom of the bowl, stir that back in too. The mixture should look thick, shaggy, and spoonable, with the potatoes coated but not soupy.
Heat the pan
Set a large skillet over medium heat and add enough Pork Lard to coat the bottom generously. Let it melt and get hot until the fat shimmers and a small dab of batter sizzles the moment it hits.
Fry the pancakes
Spoon the batter into the hot fat and flatten each portion into a thin pancake with the back of the spoon. Cook for 2–3 minutes on the first side, flip, then cook for 2–3 minutes more until both sides are deep golden and crisp at the edges. Transfer each pancake to paper towels, keep frying the rest in batches, and serve them hot.
