Stuffed fried potatoes with red mojo

Name: Stuffed fried potatoes with red mojo
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 20 mild anchovy fillets (glass); 10 discs Country ham, 1⁄2 bunch of sage (à approx. 15 g); 20 medium sized waxy potatoes (à approx. 100 g); 4-5 Tbsp + 100 ml olive oil; 7-10 Tbsp Sea salt, ground cumin, sweet paprika, salt; 2 red chillies; 3 Garlic cloves; 1-2 TABLESPOONS Cider vinegar; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

Hollow out the potatoes, fill them with Mediterranean stuffing, bake them and serve with spicy mojo. Great for a summer evening with friends!

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

20 mild anchovy fillets (glass)
10 discs Country ham, 1⁄2 bunch of sage (à approx. 15 g)
20 medium sized waxy potatoes (à approx. 100 g)
4-5 Tbsp + 100 ml olive oil
7-10 Tbsp Sea salt, ground cumin, sweet paprika, salt
2 red chillies
3 Garlic cloves
1-2 TABLESPOONS Cider vinegar
baking paper

Directions

1
Rinse anchovies, dab dry (water salty anchovies for about 10 minutes). Cut ham slices in half crosswise. Wash the sage, dab dry and remove the leaves. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line a tray with baking paper.
2
Wash the potatoes thoroughly and hollow them out slightly lengthwise with an apple corer. Fill each potato with 1⁄2 slice of ham, 1 anchovy and 1-2 sage leaves, best to roll up anchovy and sage in the ham.
3
Put the potatoes and the cut out inside on the tray. Sprinkle with 4-5 tablespoons of oil and season with sea salt. Spread any remaining sage leaves on top. Roast in a hot oven for about 50 minutes.
4
In the meantime, clean the chillies for the mojo, cut lengthwise, remove seeds, wash and chop. Peel and chop the garlic. Puree both with 2 tsp. cumin, 1 tsp. paprika, 1⁄2-1 tsp. salt and 100 ml oil with a hand blender. Season to taste with vinegar. Take the potatoes out of the oven and arrange with mojo.