PROSCIUTTO WRAPPED SAGE ROASTED POTATOES

This is a recipe that I found while sitting in front of the computer and mindlessly wandering online. I stumbled upon a Mark Bittman you tube video for proscuitto wrapped sweet potatoes. The combination of the salty prosciutto and the sweet potato sounded interesting, and once I saw the finished product I was eager to try it myself. Well the holiday season is here and I thought this could even be the perfect party appetizer to serve to guests or it could even be the perfect potato side dish at a holiday gathering. I decided to slightly tweak the recipe and try it also with regular potatoes, needless to say it turned out to be quite successful. The prosciutto takes on a bacon-like quality and turns a bit crispy while baking, and really who doesn't love that? When you take a bite the pillowy texture of the inside of the potato just makes everything melt in your mouth. Note: you'll notice that in the picture above some potatoes don't have prosciutto. I always feel it's a good idea to serve roasted potatoes without prosciutto for those people that don't like it for some reason.

Serves 4

Preheat the oven to 425 degrees F.

Baking time: 30-35 minutes

Ingredients:

  • 4 medium sized potatoes (sweet potatoes and yukon gold), cut into wedges
  • Prosciutto, sliced thin (as many as needed)
  • 2 tsp dried sage
  • coarse salt
  • freshly cracked black pepper
  • 3 tbsp olive oil

Preheat the oven to 425 F and line a baking sheet with parchment paper to ensure that the potatoes and prosciutto slices won't burn. Fill a pot with water and partially cook the potato wedges until crisp tender. Wrap each potato wedge with a slice of prosciutto, then place the potatoes onto the baking sheet.

Sprinkle the potatoes with dried sage, salt and pepper. Drizzle olive oil over top, then using your clean hands, gently toss the potatoes to coat. Make sure that the potato wedges are not overlapping each other. Place them into the oven and bake for 30-35 minutes, turning them over halfway through baking. Place them on a large platter and serve warm.


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