Risotto frutti di mareRoast Potatoes Rum Topf - Fruit in Rum



Roast Potatoes




Ingredients:
600 g / 1.2 lb
1
30 g / 1 oz
30 g / 1 oz

potatoes
onion
diced smoked ham
clarified butter
pepper, salt

Serves 3 - 266 cal per serving
Prep-time: 30 min. - Total-time: 45 min.


--> Au Gratin Potatoes
Use a potato that is good for frying (e.g. Yukon Gold). You can use any leftovers of potato in the skin, stored covered in the refrigerator. Otherwise cook potatoes in the skin and let them cool in a bowl of cold water. Peel the potatoes and cut in slices. Heat 10 g / 1/3 oz clarified butter (butter oil) using a coated pan. Sear the diced onions and diced prosciutto. Remove from the pan and put in a bowl, set aside. Heat the remaining clarified butter and roast the potatoes on medium heat. Fry the potatoes in batches in a single layer or use a second pan. Once in a while turn over the potato slices with a spatula. If the edges starting to brown season with paprika, pepper and salt. Fold in the onion and prosciutto mix.



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