Aspromonte potatoes

The Aspromonte potato is a variety of potato grown at an altitude of over 800 metres above sea level, on the Aspromonte plateau in Calabria. Size: medium - large; Shape: oval or oval - elongated; Peel: yellow; Flesh: deep yellow.
From the low amount of water and a greater amount of starch and other nutrients, dry and very full-bodied, excellent for making gnocchi, ideal for baking and frying. The floury consistency, as well as allowing the heat to cook all the way through without forming that reddish colour, inevitable in potatoes grown at low altitudes, makes it possible to make very tasty gnocchi.

suggestions:Ham pie with potatoes is a classic empty-fridge dish, ideal to be enjoyed as a side dish or as a single dish. If you have little time available, you can avoid boiling the potatoes first. By cutting them thinly, they can be placed directly in the baking dish, as with the potato pie. The ham pie can be prepared in a total of 90 minutes. Here are the main steps Boil the potatoes and cut them into rounds, place them in a buttered oven dish alternating with slices of ham and cheese, put the oven dish in the oven, allow the béchamel sauce to dry before baking and serving at the table. Boil the potatoes in a pot with plenty of salted water. When they are cooked, peel them and cut them into rounds. Arrange the first layer of potatoes on the bottom of a buttered baking pan, sprinkle them with salt and finely chopped parsley. On the layer of potatoes distribute the ham cut into small pieces and a sprinkling of pecorino cheese, then add the cheese cut into strips. Cover with another layer of potatoes, continuing with these layers until all the ingredients have been used up. Prepare a very liquid béchamel sauce and distribute it evenly inside the pan. Cook in the oven at 220 °C for about 45 minutes, checking if the béchamel has dried sufficiently, otherwise continue cooking for a few more minutes. At the end, take out of the oven and serve at table.