Ratte potatoes with Iberico ham and piquillo peppers
by Jun Tanaka
Item 1 of 1
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Ingredients
Metric
Imperial
- 250g of Ratte potatoes
- olive oil, for frying
- 100g of Iberico ham, sliced
- 4 piquillo peppers, quartered
- 1 pinch of pimentón, (smoked sweet Spanish paprika)
- 1 handful of rocket
- salt
SAVE RECIPE
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
- 250g of Ratte potatoes
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
- olive oil, for frying
- salt
- 1 pinch of pimentón, (smoked sweet Spanish paprika)
- 4 piquillo peppers, quartered
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
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