This delightful dish combines the creamy texture of potatoes with the salty, savory flavor of prosciutto. Perfect as a side dish or a light meal, it’s easy to prepare and packed with flavor.
Ingredients:
- 1.5 pounds of baby potatoes (or small waxy potatoes)
- 4 ounces of prosciutto, thinly sliced
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried rosemary)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: grated Parmesan cheese (for serving)
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Potatoes: Wash the baby potatoes thoroughly. If they are larger, you can cut them in half or quarters to ensure even cooking.
- Season the Potatoes: In a large mixing bowl, combine the potatoes, olive oil, minced garlic, rosemary, salt, and pepper. Toss until the potatoes are evenly coated.
- Roast the Potatoes: Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes or until they are golden and fork-tender, stirring halfway through.
- Add Prosciutto: After the potatoes are cooked, remove the baking sheet from the oven. Scatter the prosciutto slices over the potatoes, and return the baking sheet to the oven for an additional 5-7 minutes, or until the prosciutto is crispy.
- Garnish and Serve: Remove from the oven and let cool slightly. Garnish with fresh parsley and, if desired, sprinkle with grated Parmesan cheese. Serve warm.
Enjoy your delicious potatoes with prosciutto!