Young potatoes with herbal cream cheese and prosciutto
See in the title where it says “young” potatoe? Well.., let’s just say that if you are planning on replicating this recipe, then make sure that you pick young potatoes and not just any old potatoe you have lying around in the house..:)
It’s been a while since I have tried out some new recipes so I figured today would be a good day to try something new. I always like trying out new recipes when there is no one else around but me. At least no one else can complain, other then me!
As I mentioned I used the wrong potatoes and also the wrong ham. Unfortunately I live in an area where you can’t really buy a lot of things that do not fall within the normal cooking guidelines. So everytime I want a specific vegetable, meat or basically almost anything other then regular cabbage, meatloaf and potatoes I would need to go to another shopping area, which is just not always convenient to do.
I have found a fantastic supply of all things that I would want to use at some point in time, but it is in Amsterdam. Without any traffic, that would mean at least half an hour to go there, which would not be too bad if I could do it once a week, but the problem with Amsterdam is the horrendous amount of traffic jams… Anyway, I just have to find a good source of fresh produce!! Mission for the next month!
Over to the recipe; it is not a lot of work other then the fact it needs to cook and then stay in the oven for about 30 minutes, but during that time you can do other stuff, so I don’t mind! Again; using the right kind of potatoe would be a bonus. This recipe if from the delicious and Jill Dupleix. She recommends using Jersey Royale as potatoe, which unfortunately is almost impossible to find in Holland, so if you’re Dutch try another potatoe and let me know if you find a good one!!
Do make sure to use young potatoes and not any old potatoes you have lying around. You will notice the difference; I promise!
- 12 young potatoes leave the skin on
- Oil for greasing the baking tray
- 2,5 tbsp olive oil extra vierge
- 1 large clove of garlic pureed
- 2 tbsp finely chopped flat leaf parsley
- 1 tbsp finely chopped thyme leaves
- 1 tbsp finely chopped fresh basil leaves
- 150 g creme fraiche ricotta or creamcheese
- 12 slices of Italian prosciuttoham
- 85 g watercress
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.