Breaded baked potatoes in crispy ham with wild garlic and tomato curd

Ingredients for 3 servings:

• 6 large potatoes, waxy
• 2 m.-sized eggs
• 100 g breadcrumbs
• 1 tsp, leveled salt
• 1 tsp white pepper
• 1 tsp rosemary
• 1 tsp garlic granules
• 1 tsp sweet paprika powder
• 1 tsp cayenne pepper
• 12 slice(s) ham, e.g. country ham or Black Forest ham
• 250 g quark, 40% fat
• 10 leaves of wild garlic
• 1 m.-sized tomato(s)
• 1 tsp herbal salt
• 1 pinch(s) white pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Boil the potatoes in salted water for about 15 minutes with the skin on. Allow to cool slightly and then quarter lengthwise. Leave the skin on or peel it off, depending on your taste. Cut each ham slice into two long strips. 12 slices are enough for 24 potato wedges. Whisk the eggs with the spices in a deep plate. Place about 100g of breadcrumbs in a second deep plate. First dip the potato wedges in the seasoned egg and then pour the egg over them with a large spoon. This ensures that even the coarser spices, such as the rosemary, stick to the potato. Now roll the egg-coated potato wedges in the breadcrumbs, or sprinkle them with breadcrumbs again with a large spoon so that you don’t have to scoop it all up again with your hands. Wrap each breaded potato wedge in a narrow strip of ham and place it on a baking tray lined with baking paper. Bake in a preheated oven at 200°C (top and bottom heat), with the grill function optional, for about 25 minutes on the middle rack. For the last 5 minutes, it is recommended that you raise the baking tray one notch higher. The breadcrumbs should now be lightly golden brown and the ham crispy. While the potatoes are in the oven, prepare the wild garlic and tomato quark. Wash and roughly chop the tomato. Tear the wild garlic into pieces and puree it together with the tomato pieces. Place this mixture in a bowl with the quark, herb salt, and pepper and mix well. Add a little milk to thin it out, if desired. Pour the quark into small dip glasses and place on plates. Place the potato wedges next to it and garnish with fresh herbs or a fresh salad.