- Make the fresh marinara sauce: mix the passata, onion powder and honey, grate half a garlic clove and add a pinch of dried oregano. Season with salt and black pepper. Let sit in the fridge for half an hour for the flavours to settle. Remember to check the seasoning before serving.
- Wash the potatoes. Peel the skins thickly (~1/2 cm) using a paring knife – the sklin slices can vary in size, as long as they are about the same thickness. Put the skins in a mixing bowl, and the insides of the potatoes in a bowl of cold water to prevent discoloration. -Use the insides of the potatoes for other dishes (eg mashed potatoes or a soup); they will keep in the refrigerator 24 hours when submerged in cold water.
- Drizzle the skins with the cooking oil, mix well and spread evenly on an oven tray lined with baking paper. Season with salt. Heat the oven to 200 degrees. Bake the potato skins for 15-20 minutes until crisp and cooked, turning once with tongs.
- While they are cooking, heat two tablespoons of olive oil in a small pan and fry the sage leaves in the oil a few at a time, until they turn crispy and golden at the edges. Trasfer onto a kitchen towel to drain. Arrange the cooked skins and cured ham onto a platter, grate the Le Gruyère AOP over them and add the sage leaves, a few turns of the mill of black pepper and serve with the marinara sauce.
