Prosciutto & rosemary potatoes

Prosciutto & rosemary potatoes

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(1 ratings)

Prep: 15 mins Cook: 30 mins

Easy

Makes 24
These simple canapés are small but perfectly balanced

Nutrition and extra info

Nutrition: nutrition per canapé

  • kcal120
  • fat7g
  • saturates2g
  • carbs10g
  • sugars1g
  • fibre1g
  • protein5g
  • salt0.76g
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Ingredients

  • 500g baby new potato
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 12 slices prosciutto
    Prosciutto

    Prosciutto

    proh-shoo-toe

    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

  • small sprigs rosemary
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  1. 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.

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Comments, questions and tips

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food40
22nd Oct, 2009
5.05
great as a canopy or as an accompanyment to a meal
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