1Bring the water to boil with salt and potatoes in a saucepan. Cook for 7 to 8 minutes. Drain, peel and reserve in a bowl.
2Meanwhile cover the bottom of a frying pan with the olive oil, sauté the chorizo and the bacon cut into small pieces until they start to be crisp without having gilded. With the aid of a skimmer remove them from the pan and set aside.
3Add the remaining fat in the skillet, the lard and add the potatoes. Lower the heat to a minimum, cover the pan and let the potatoes be made gradually, about 15 minutes.
4When the potatoes are tender, raise the heat, add the garlic until golden. Add the chopped chorizo and bacon, a few turns and pour all the mixture into a serving dish.