Do make sure to use young potatoes and not any old potatoes you have lying around. You will notice the difference; I promise!
Course Appetiser
Keyword potatoes, prosciutto
Prep Time 20 minutesmins
Cook Time 30 minutesmins
Total Time 50 minutesmins
Servings 4people
Calories 374
Ingredients
12young potatoesleave the skin on
Oil for greasing the baking tray
2,5tbspolive oil extra vierge
1large clove of garlicpureed
2tbspflat leaf parsleyfinely chopped
1tbspfinely chopped thyme leavesfinely chopped
1tbspfresh basil leavesfinely chopped
150gcreme fraichericotta or creamcheese
12slicesprosciutto
85gwatercress
Instructions
Boil the potatoes for 15 min. in boiling water with plenty of salt. Leave them to drain well and cool them down slightly.
Preheat the oven to 240 degrees C. Divide the potatoes over a lightly oiled baking tray or cover with baking paper. Press each potato flat with a spoon or other tool. Sprinkle with olive oil and add salt and pepper.
Bake the potatoes for about 20-30 minutes or untill crispy and golden brown. Leave to cool for about 10-15 minutes.
Whisk the garlic, herbs and creme fraiche (or ricotta or creamcheese) together in a bowl and put a spoonfull on top of each potato. Put a slice of prosiutto on top and serve the potatoes on a bit of watercress.