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Plat du Jour

Plat du Jour from the AMEX 鈥� Ham Hock with Roasted Potatoes

Recipe by Antonin Wateau

As Fall semester ushers in a period of chilly Paris weather and a much-deserved Fall break, add some seasoning to the season with our delicious recurring segment, Plat du Jour! Last time, AMEX chef Antonin Wateau shared his recipe for Shrimp Risotto. This time, he鈥檚 back with another savory plat: ham hock with roasted baby potatoes.

Grab your jacket and head on down to your local boucherie, then tag us with your results on .

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Ham Hock with Roasted Potatoes (Jarret听de听Porc et听pommes de terres听r么ties)

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Ingredients:

One ham hock, garlic, bay leaves, thyme, olive oil, salt, pepper, baby potatoes.

Instructions:听
  1. Prepare and organize your ingredients.
  2. To infuse the ham hock with a rich flavor, marinate it for two to three hours in a mix of olive oil, salt, pepper, thyme, bay leaves and finely chopped garlic.
  3. Wash the potatoes and cut them in half lengthwise. One by one, dip them in the marinade.
  4. Set your potatoes to roast in the oven at 320 degrees Fahrenheit (160 degrees Celsius) for 30 minutes. Once the potatoes are golden, test their consistency with a fork. A fully cooked potato can be pierced with no resistance.
  5. Remove your potatoes and preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Roast the ham hock for one hour. At regular intervals, baste the ham with leftover marinade to keep it from drying out.
  6. Reduce the temperature to 300 degrees Fahrenheit (150 degrees Celsius) and let the ham roast for another hour.
  7. Ready to serve. Bon app茅tit!

Did you enjoy this recipe? More special recipes from the AMEX Caf茅 are soon to come. In the meantime, share your results with us on Instagram by tagging @aupinstagram or @aup_parents.