Prosciutto & Rosemary Potatoes
Elevate your appetizer game with these delightful prosciutto-wrapped baby new potatoes. Each tender potato is enveloped in a savory slice of prosciutto, accented with aromatic rosemary, and roasted to crispy perfection. A drizzle of olive oil adds a touch of richness, making this a memorable dish perfect for sharing.
— Constant Cookbook
Ingredients
- 500g baby new potatoes
- 12 slices prosciutto
- small sprigs rosemary
- 3 tbsp olive oil
Instructions
- Cook the baby new potatoes in salted boiling water until just tender. Cut the prosciutto slices in half lengthways and wrap one length around each new potato, tucking small sprigs of rosemary underneath, then secure with a toothpick. Place in a baking tray, drizzle with olive oil, then season well. Bake at 200C/fan 180C/gas 6 for 25-30 mins until very crisp and golden. Serve warm or at room temperature.
Cook Time
30M
Prep Time
PT15M
Yield
Makes 24
Nutrition
- Calories: 120 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 10 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.76 milligram of sodium
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