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- Grilled potatoes wrapped in ham

This is needed
for 4 people
Potatoes
- salted water, boiling
- 500 g waxy potatoes
Filling
- 8 sprigs rosemary
- 70 g Manchego, grated
- 8 cured ham in slices
- 8 toothpicks
Herbal crème fraîche
View these products
- 200 g crème fraîche
- 0.5 tbsp lemon juice
- 1 tbsp basil, finely chopped
- 1 tbsp oregano, finely chopped
- 0.25 tsp salt
- 1 tbsp flat-leaf parsley, finely chopped
- a little pepper

And that's how it's done
Potatoes
Boil the potatoes in salted water for approx. 15 mins., drain.
Filling
Halve the potatoes lengthwise, scoop out the insides using a melon baller, leaving a border of approx. 5 mm. In a bowl, finely mash the potato with a fork, add the cheese. Fill the potato skins with the mashed potato, place a sprig of rosemary in the middle. Place the potato halves together, wrap in a slice of cured ham and secure with a toothpick.
To grill
Charcoal/gas/electric barbecue: Cover and grill the potatoes over/on a medium heat (approx. 200 °C, for approx. 5 mins. all over.
Herbal crème fraîche
Mix the crème fraîche with all the other ingredients up to and including the parsley, season. Serve with the potatoes.
How-tos