John Myers
Ingredients for 4 servings:
- 16 small potatoes (triplets)
- 16 sage leaves
- 8 slices of Parma ham (or another strong ham, e.g. Black Forest ham)
- 150 g cream cheese
- 1 lemon(s) (organic), zest and juice
- 3 tbsp yogurt
- salt and pepper
- chili powder
- some oil for the mold
Instructions
Working time approx. 35 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 5 minutes
Potatoes with a difference, as a side dish or as a small main course
Scrub the potatoes clean, cook them in their jackets and leave to cool. This takes about 2 hours in total. Or you can cook the potatoes the day before or make them from leftover boiled potatoes. Halve the potatoes lengthwise and place a leaf of sage between them. Put the potato halves back together and wrap each with half a slice of Parma ham. Grease an ovenproof dish with oil and place the potatoes in it, ensuring they are on the seam of the ham. Bake the potatoes in the oven at 180°C (top/bottom heat) for about 30 minutes, until the ham is crispy. Depending on your oven, the temperature may need to be set a little lower. In the meantime, prepare the dip. Mix the cream cheese with the yogurt until smooth. Wash the lemon in hot water and grate the zest. Squeeze out the juice. Season the dip with lemon juice, lemon zest, chili, salt and pepper. The potatoes are suitable as a side dish, for example. E.g. for grilling, with steaks or as a small main meal in summer.
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