Boiled Potatoes with Serrano Ham Pata Nègra and Smoked Salt

1. As Serrano ham “Pata Nègra – fresh” is the name given to the black-footed ham just lifted out of the ground. It is the slightly richer shoulder ham from the free-range Iberico pigs. The Serrano ham gets its very distinctive taste because the pigs feed exclusively on acorns for the rest of their lives. There are also wild herbs and olives. The farmers still allow this shoulder ham to mature in the ground for about 4 years. In the large factories, the ham shoulder is of course produced in ripening rooms, which then doesn’t take that long. About 30 months on average. The province of Toledo / Spain is mainly to be mentioned for this article. Here the pure-bred Ibérico pigs are allowed to use “pata negra” (black feet) as a designation. I’ve spent more than ten years in Spain and whenever I got there at my home, the first thing I did was buy a thigh – put it on the kitchen bar, opened a Rioja and cut my thigh with relish. The first disc – what a treat – was always mine. 🙂

Fan potatoes

1. Peel the potatoes. Then place the potato with the wide one on a board. Cut into slices up to the middle with a sharp knife.

tip

1. If you feel unsafe – you can use the lower part of an egg slicer as a cutting aid. About every second groove is the intended cut for the potato that is placed there. The underside of the egg cutter prevents the potato from being cut.
2. Once the potatoes have been prepared, they are rubbed with the smoked salt. Then the Serrano ham is pressed into the grooves (slices). Help a little with a skewer – so that everything is also lined. Now fill an ovenproof bowl with the potatoes. Olive oil to wet the bottom of the bowl all around. Sprinkle with smoked salt and put in the oven that has not been prepared.
3. 15 minutes at 200 degrees O / bottom heat – then switch the oven to 230 degrees grill function for 10 minutes. Unfortunately I only documented (in pictures) until the changeover because my guests had arrived. On occasion I will add two or three pictures that show the finished potato – in all its tan 🙂
4. In addition, I made card slices with a mix of herbs – as you can see on the sheet. These do not need to be grilled. These potatoes are accompanied by a freshly stirred aioli from my KB. The link is this to the recipe >>>>> Aioli à la Biggi

Bon appetit and culinary greetings your Biggi ♥