Potato wedges with egg yokes and Ham
Potato wedges with egg yokes and Ham
Recipe

Potato wedges with egg yokes and Ham 

4
Difficulty
Ingredients

160g CINCO JOTAS Iberian ham 

For potatoes

250g Potatoes

Salt (to taste)

200g Olive oil 

For the Salt

2 garlic cloves

30g parsley 

1 egg yolk

Preparation
For potatoes

Wash the potatoes and cut into slices of quarters or eighths, depending on size.

Cover potatoes with oil in a saucepan. Heat under low flame (130 °C) until they are  fully cooked. Set aside.

Garlic salt

Put in the oven to dehydrate thin slices of garlic.

Once dried, crushed to a fine powder and set aside.

Final touches and presentation

Fry previously-cooked potatoes, season with garlic salt and serve with slices of Cinco Jotas Iberian ham and the egg yolk.