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Prosciutto Potato Poppers
These bite-size potatoes combine a crunchy, bacony exterior with a soft, baked-potato
center. Eat them as is for a side, pair them with a vegetable soup, serve them alongside a frittata
(for breakfast, lunch, or dinner), or turn them into party food by serving them with ramekins of
sour cream and chives for dunking.
Recipe courtesy of "High Flavor Low Labor" by J.M. Hirsch, copyright 2010. Used by permission of Random House. All rights reserved.
Ingredients
| 1⁄4 cup olive oil | 1 1⁄2 pounds new potatoes (about 20 small potatoes) | |
| 1⁄2 teaspoon garlic powder | 20 slices prosciutto | |
| 1⁄2 teaspoon kosher salt | 3 sprigs fresh rosemary, leaves only |
directions
Prep:
10 min
Total:
60 min
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-
1
Heat the oven to 400°F. Lightly coat a baking sheet with cooking spray.
-
2
In a large bowl, whisk together the olive oil, garlic powder, and salt. Add the potatoes, then toss well to coat.
-
3
Wrap each potato in a slice of prosciutto. To do so, place the potato at one end of the slice, then roll. Press the prosciutto to wrap it snugly around the potato.
-
4
Arrange the potatoes on the prepared baking sheet. Roast for 25 minutes. Sprinkle the potatoes with the rosemary, then bake for another 5 to 10 minutes, or until a knife easily pierces to the center of the potatoes.
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