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800g potatoes
80g prosciutto (2 slices of 40g ea.)
1 sprig of rosemary
2 sprigs of thyme
1 bayleaf
half a garlic clove
frying oil
coarse salt
salt
Recipe by
Preparation
Crush the garlic in a mortar with a few grains of coarse salt. Separately chop the prosciutto with the herbs, then mix in the garlic.
Peel the potatoes and slice them very thinly (best done with a slicer).
Fry the potatoes in hot oil, then drain them on kitchen paper. Season with salt.
Arrange a layer of slightly overlapping potatoes in a 30x20cm baking dish.
Sprinkle half of the prosciutto-and-herb mixture over the potatoes, then form another layer of slightly overlapping potato slices. Repeat this step once more.
Use a kitchen brush to lightly brush the potatoes with oil. Bake in the oven at 200°C until the potatoes turn golden brown.
