Directions
- 1Put potatoes in a bowl, add oil and salt. Mix well.
- 2Place potatoes on a tray and prick with a fork.
- 3Bake potatoes in a preheated oven at 200°C for 20 minutes.
- 4Slice and rinse the leeks.
- 5Finely slice the leeks.
- 6After 20 minutes, reduce oven temperature to 170°C and bake for another 47 minutes.
- 7Chop parsley, dill and grate lemon zest.
- 8Grate garlic
- 9In a pan, slightly brown the butter and sauté the leeks with garlic, salt and pepper.
- 10Add Prosciutto to the tray with the potatoes for the last 7 minutes to crisp.
- 11Add Dijon mustard, herbs, zest, ricotta and sour cream to the leeks. Mix well.
- 12Add Parmesan cheese.
- 13Slice the baked potatoes, add butter and the leek mixture.
- 14Finish with crispy Prosciutto and black pepper.
Ingredients
- 3 potatoes
- 1 bottle truffley smoky rapeseed oil
- 2 vast pinches salt
- 3 leeks
- 1 handful parsley
- 1 handful dill
- 1 lemon
- 1 clove garlic
- 1 cube butter
- 1 spoonful Dijon mustard
- 2 spoonfuls ricotta
- 1 spoonful sour cream
- 1 handful Parmesan cheese
- 4 slices Prosciutto
Equipment
bowlbottleforkbaking trayovenchopping boardknifefrying panwooden spoongrater
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