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

Potato wedges with egg yokes and Ham 


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

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.