Ratte potatoes with Iberico ham and piquillo peppers

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Simple, quick and full of flavour, this is a side dish that's guaranteed to steal the show. Sautéed potatoes and piquillo peppers are dressed in a little pimentón before being draped with intensely savoury slices of Spain's famous Iberico ham.

First published in 2020

Ingredients

Metric

Imperial

Method

1
Bring a pan of salted water to the boil and add the potatoes. Cook for 15 minutes or until tender, then drain and cut into 3cm-thick slices
2
Heat a dash of olive oil in a frying pan. Add the potatoes, season with salt and sauté for 5 minutes. Add the pimentón and peppers and gently warm through, stirring regularly
3
To serve, stir through the rocket leaves and divide the contents of the pan between plates. Drape the ham over the potatoes
  • 1 handful of rocket
  • 100g of Iberico ham, sliced
First published in 2020

After learning his craft in the UK’s best restaurants throughout the 1990s, Jun Tanaka utilises his rigorous classical training to create impeccable small plates of French and Mediterranean food at his relaxed neighbourhood restaurant in Fitzrovia.

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