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20 small potatoes (approx. 1 kg)
5 tablespoons oil
100 g thin slices ham
coarse sea salt
pepper
rosemary
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Brush potatoes well, wash and boil them for about 15 minutes. Then rinse with cold water. Coat each potato with a rosemary stick and one slice of ham. Fix it with a tooth pick or a small skewer. Heat the oil, and roast the potatoes until golden brown for about 7 minutes turning several times. Season with salt and pepper.