Roasted potatoes with cream cheese
Do make sure to use young potatoes and not any old potatoes you have lying around. You will notice the difference; I promise!
Ingredients
- 12 young potatoes leave the skin on
- Oil for greasing the baking tray
- 2,5 tbsp olive oil extra vierge
- 1 clove garlic pureed
- 2 tbsp flat leaf parsley finely chopped
- 1 tbsp thyme leaves finely chopped
- 1 tbsp basil leaves finely chopped
- 150 g creme fraiche ricotta or creamcheese
- 12 slices prosciutto
- 85 g watercress
Instructions
- Boil the potatoes for 15 min. in boiling water with plenty of salt. Leave them to drain well and cool them down slightly.
- Preheat the oven to 240˚C (460˚F). Divide the potatoes over a lightly oiled baking tray or cover with baking paper. Press each potato flat with a spoon or other tool. Sprinkle with olive oil and add salt and pepper.
- Roast the potatoes for about 20-30 minutes or until crispy and golden brown. Leave to cool for about 10-15 minutes.
- Whisk the garlic, herbs and creme fraiche (or ricotta or creamcheese) together in a bowl and put a spoonfull on top of each potato. Put a slice of prosiutto on top and serve the potatoes on a bit of watercress.
Nutrition
Calories: 374kcal | Carbohydrates: 32g | Protein: 8g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 217mg | Potassium: 851mg | Fiber: 4g | Sugar: 3g | Vitamin A: 968IU | Vitamin C: 48mg | Calcium: 59mg | Iron: 2mg