Prosciutto & rosemary potatoes

Prosciutto & rosemary potatoes

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Cooking time

Prep: 15 mins Cook: 30 mins

Skill level

Easy

Servings

Makes 24

These simple canapés are small but perfectly balanced

Nutrition and extra info

Nutrition info

Nutrition nutrition per canapé

kcalories
120
protein
5g
carbs
10g
fat
7g
saturates
2g
fibre
1g
sugar
1g
salt
0.76g
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Ingredients

  • 500g baby new potatoes
  • 12 slices prosciutto
  • small sprigs rosemary
  • 3 tbsp olive oil

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Method

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.

Recipe from Good Food magazine, September 2006

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Comments

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food40's picture
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great as a canopy or as an accompanyment to a meal

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