Name: Pommes à la Basque
Ingredients: 1 large red pepper, de-seeded, cut in small strips; 4 slices Bayonne ham; Sea salt and freshly ground black pepper; Breadcrumbs; A little melted butter; 4 large potatoes, cleaned; 4 large tomatoes, skinned, de-seeded, cut in small strips

Preparation info

Difficulty
Medium

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

The Bayonne ham used in this recipe is a raw, smoked product and not easy to find. A good quality ham may have to do instead.

Ingredients

4 large potatoes, cleaned
4 large tomatoes, skinned, de-seeded, cut in small strips
1 large red pepper, de-seeded, cut in sm

Method

Cut the potatoes in half lengthways and scoop out the centres (reserve this for soup). Parboil the potato shells for about 10 minutes in salted water, and while you are doing this prepare the tomatoes as stated above. Do the same with the peppers, only leave the skin intact and cook the pieces briefly in a little butter. Cut the ham into strips.

Oil a deep dish, fill the potato cases wi