These four-ingredient potato bites make an easy appetizer for a gathering. The potatoes are briefly boiled until almost tender, coated with olive oil and rosemary, then wrapped in prosciutto and baked until the edges are crisp.
Ingredients
- 1½ pounds (about 680 g) baby Yukon Gold potatoes, halved if large
- 8 thin slices prosciutto, cut in half lengthwise
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
How to Make Them
1. Prepare the potatoes
Heat the oven to 425°F (220°C) and lightly oil a baking dish. Put the potatoes in a pot of salted water, bring to a boil, and cook for 8 to 10 minutes. They should be just tender enough to pierce with a fork. Drain well and let them cool until you can handle them.
2. Season and wrap
Toss the potatoes with the olive oil and rosemary. Wrap each potato or potato half with a strip of prosciutto, then set it seam-side down in the dish. Leave a little room between the pieces so they can brown.
3. Bake and serve
Bake for 20 to 25 minutes, turning the dish halfway through, until the potatoes are tender and the prosciutto is crisp. Let the bites rest for 5 minutes before serving.
A Helpful Tip
Choose similarly sized potatoes so they finish cooking at about the same time. If you have more potato pieces than prosciutto strips, cut a few of the larger potatoes into fewer pieces or use additional prosciutto.
