Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Parma potatoes
Serves 4 Starters and mains
Ingredients
- For the potatoes
- 12 small new potatoes
- 12 thin slices Parma ham
- 2tbsp olive oil
- 1 dessertspoon chopped fresh rosemary leaves
For the dip
- 100ml sour cream
- 150ml plain fat-free Greek-style yoghurt
- 2tbsp chopped fresh chives
- ½ garlic clove, minced
- 1tsp lemon juice
Method
Preheat the oven to 200°C/400°F/ Gas 6.
To parboil the potatoes, put them in a medium saucepan, cover with cold water add a pinch of salt and bring to a simmer. Cook gently for about 10 minutes until just tender, then drain and refresh in cold water. Pat the cool potatoes dry with a clean tea towel.
Mould a slice of Parma ham round each potato. Pour the oil onto a baking tray and add the wrapped potatoes. Roll the potatoes over in the oil to coat on all sides and season with freshly ground black pepper. Roast the potatoes for 7 minutes.
Turn the potatoes, sprinkle with chopped rosemary and cook for a further 7 minutes or until slightly golden and crispy. Drain on kitchen paper.
For the sour cream and chive dip, whisk all the ingredients together, season to taste and serve with the potatoes.
Advertisement