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Sausage of Pernil and Palette with Puddled Potatoes
500g of Leg Sausage and Cold Palette
500g of potatoes
3 tablespoons of olive oil
5 sprigs of chopped parsley
1 teaspoon of salt
1 spoon (coffee) of black pepper
Place the sausage of ham and Friato palette on the well-heated barbecue and turn the sausages over until they are roasted and golden.
Cover each potato with aluminum foil, place them on the grill for 1 hour and a half or until they are very tender.
Then remove the aluminum foil, place them on a board and, with a closed fist, tap each one lightly so that they open.
In a separate bowl, mix the oil, salt, pepper and parsley, forming a sauce.
Drizzle the potatoes with this sauce just before serving.
Makes 20 servings
Preparation time: 1h30