Ingredients for Potatoes With Prosciutto
- Red Potatoes
- Onion
- 4 ounces thinly sliced prosciutto
- Cooking Oil
- Fresh Rosemary
- Kosher Salt
- Black Pepper
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How to Make Potatoes With Prosciutto
- Wash and scrub 1 pound of small Yukon Gold potatoes thoroughly.
- Boil potatoes whole in salted water (about 1 teaspoon salt) until fork-tender, approximately 15-20 minutes.
- Drain potatoes completely and let them cool slightly. Roughly chop into 1-inch pieces.
- Heat 2 tablespoons of olive oil or butter in a large oven-safe skillet (cast iron is ideal) over medium heat.
- Add 1/2 cup chopped yellow onion and cook until softened and translucent, about 5 minutes.
- Stir in 4 ounces thinly sliced prosciutto and 1 tablespoon fresh rosemary, cooking until the prosciutto is crispy and lightly browned around the edges (about 3-4 minutes).
- Add the chopped potatoes to the skillet. Season generously with salt and freshly ground black pepper (about 1/2 teaspoon each).
- Cook for 10-12 minutes, stirring occasionally, until the potatoes are golden brown and crispy. For extra crispy potatoes, you can broil for the last 2-3 minutes, keeping a close eye to prevent burning.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
12g
Fat
6g
Carbs
12g
