for 4 person

Potatoes

500 g	waxy potato
	salted water, boiling

Filling

70 g	Manchego, grated
8 sprig	rosemary
8	cured ham in slices
8	toothpicks

Herbal crème fraîche

200 g	crème fraîche
½ tbsp	lemon juice
1 tbsp	basil, finely chopped
1 tbsp	oregano, finely chopped
1 tbsp	flat-leaf parsley, finely chopped
¼ tsp	salt
a little	pepper

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.

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