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Grilled potatoes wrapped in ham
Nutrition facts per serving:
- Energy in kcal about 365
- Fat about 26g
- Carbohydrates about 17g
- Protein about 13g
This is needed
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
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
