Potato wedges with egg yokes and Ham
Salt (to taste)
200g Olive oil
2 garlic cloves
1 egg yolk
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.
Put in the oven to dehydrate thin slices of garlic.
Once dried, crushed to a fine powder and set aside.
Fry previously-cooked potatoes, season with garlic salt and serve with slices of Cinco Jotas Iberian ham and the egg yolk.