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🍽️ Crispy Potato Wedges with Fried Mini Romaine, Honeydew, and Ham

430 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 1 kg
• olive oil 2 tbsp
• salt pinch
• pepper, black ground pinch
• honeydew melon 1 pc.
• mint, fresh 20 g
• organic limes 1 pc.
• yogurt, plain 150 g
• sugar pinch
• Serrano ham 100 g
• mini romana 3 pcs.
• oil 1 tbsp

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan setting.
2. 2. Thoroughly wash the potatoes.
3. 3. Cut the potatoes in half and slice them into wedges.
4. 4. Place the potato wedges on a baking sheet lined with baking paper.
5. 5. Drizzle the potatoes with olive oil.
6. 6. Season them with salt and pepper.
7. 7. Bake the potato wedges in the oven for about 25 minutes.
8. 8. Cut the honeydew melon in half.
9. 9. Remove the seeds with a spoon.
10. 10. Peel off the skin.
11. 11. Cut the flesh into small cubes.
12. 12. Place the melon cubes in a bowl.
13. 13. Lightly salt the melon.
14. 14. Set the bowl aside.
15. 15. Wash the mint thoroughly.
16. 16. Shake the mint dry.
17. 17. Pluck the leaves from the stems.
18. 18. Slice the mint leaves into thin strips.
19. 19. Cut the lime in half.
20. 20. Squeeze the juice from the lime.
21. 21. Place the mint and yogurt in a bowl.
22. 22. Add 2 teaspoons of lime juice.
23. 23. Season the mixture with salt, pepper, and sugar.
24. 24. Heat a pan over medium heat.
25. 25. Fry the ham without additional fat.
26. 26. Fry the ham for about 2 minutes.
27. 27. Turn the ham occasionally.
28. 28. Place the ham on kitchen paper.
29. 29. Let the ham cool down.
30. 30. Quarter the mini romaine lengthwise.
31. 31. Rinse the romaine quarters.
32. 32. Dry the romaine quarters thoroughly.
33. 33. Add 1 tablespoon of oil to the pan.
34. 34. Heat the oil over medium heat.
35. 35. Place the romaine quarters in the pan with the cut side down.
36. 36. Sear the romaine quarters for about 1 minute.
37. 37. Pour 2 tablespoons of lime juice over the romaine.
38. 38. Reduce the heat to low.
39. 39. Cover the pan.
40. 40. Cook the romaine for about 2 minutes.
41. 41. Remove the potato wedges from the oven.
42. 42. Arrange the potato wedges on plates.
43. 43. Place the romaine quarters next to them with the cut side up.
44. 44. Add the lime-mint yogurt.
45. 45. Sprinkle the melon cubes over it.
46. 46. Garnish with the ham.
47. 47. Serve the dish.

Nutrition per serving

• kcal: 430
• Protein: 15 g · Fett/Fat: 25 g · Carbs: 36 g