Cheesy Duck potatoes

Sorry for the horrible photography on these. I was doing many things and ended up with snapshots rather then good images.

But still, delicious tasty appetizer/finger food. Best eaten warm straight out of the oven when it’s cold outside.

12 fingerling potatoes
1 package duck prosciutto (smoked and dried duck magret)
A few raclette cheese slices
olive oil
black pepper


1. Pre-heat the oven to 360. Wash the potatoes, remove any gnarly bit. Using a potato peeler, make a wide flat section on two opposing sides of the potato. Then slice them in half so that they can lie flat on the peeled cut with the wide exposed cut facing up.

2. Toss with a bit of olive oil and a good amount of black pepper.

3. Put in a single layer on a baking tray and cook for 25 minutes. Remove from the oven, Add the duck and cheese on to of the potato. Put back in the oven, at broil, for a few minutes so the cheese melts.


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