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Prosciutto & rosemary potatoes

Prosciutto & rosemary potatoes

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 24

These simple canapés are small but perfectly balanced

Nutrition: nutrition per canapé
HighlightNutrientUnit
kcal120
fat7g
saturates2g
carbs10g
sugars1g
fibre1g
protein5g
low insalt0.76g
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Ingredients

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

Method

  • STEP 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.

Recipe from Good Food magazine, September 2006

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A star rating of 5 out of 5.1 rating
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