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Author Notes: This potato is crisp outside, creamy and cheesy inside. You just need a green salad to serve with this potato sandwich at lunch time or you can serve it at afternoon snack or even as a side dish. —Sandra
Serves 2 servings
- 2 medium size russet potatoes
- 2 thick slices of virginia ham, or prosciutto di parma
- 2 thick slices of italian fontina cheese
- 1 teaspoon dijon mustard
- 4 toothpicks
- 1/4 cup milk
- 3 tablespoons all-purpose flour
- 1/2 teaspoon garlic powder
- 1 cup panko breadcrumbs
- salt and pepper
- vegetable oil for frying
- Wash and clean the potatoes. Place the potatoes and 1 tablespoon of salt in a pot of water. Bring the water to boil, them lower the heat simmer for 20-30 minutes, or until potatoes are tender pierced with knife. Drain the potatoes in a colander and let them cool. when the potatoes are cool enough to handle, peel them and cut in half lenghwise. Season the potatoes half with salt and pepper and spread the dijon mustard on top of two halves. Arrange the ham and cheese on top of the mustard. Top the ham and cheese with the other potato half like a sandwich and hold the halves with two toothpicks. Place the milk in a small bowl and mix in flour and garlic powder , whisk to form an smooth paste. Place the breadcrumbs in another bowl. Dip the potatoes inside the paste to coat completely,then dredge in the breadcrumbs. Heat vegetable oil over medium-high flame in a frying pan, when the oil is hoy, add the potatoes one a time and fry them until golden brown all sides. Cut them in half crosswise or serve them whole.
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0