Baked potatoes with Serrano ham

Ingredients for 2 servings:

• 800 g potatoes
• 3 sprigs rosemary
• 200 g Serrano ham
• 1 clove(s) garlic
• ½ bunch parsley
• some rosemary
• olive oil
• Sea salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Tapas with a twist

Preheat oven to approximately 180°C (top/bottom heat). Wash/brush the potatoes, quarter them, place them in an ovenproof dish, and toss with olive oil and sea salt. Add the rosemary sprigs and cover with aluminum foil. Cook the potatoes for approximately 10 minutes, remove the aluminum foil, and finish cooking (you can also grill them if you like). Remove the dish, grate the garlic over the potatoes, and toss to combine. Tear the Serrano slices into small pieces and place them over the potatoes. Return the dish to the oven so the ham cooks gently; residual heat is sufficient. Mix the potatoes with the Serrano and arrange on a plate. Chop the parsley and a few rosemary leaves and scatter them over the potatoes. If you like, you can also top with some crushed chili.