Prosciutto Rosemary Potatoes Food

PROSCIUTTO & ROSEMARY POTATOES

Steps:

• 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.

ROSEMARY ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
• Remove the potatoes from the oven, season to taste, and serve.

MASHED POTATOES WITH PROSCIUTTO AND PARMESAN CHEESE

Steps:

• Cook potatoes and garlic in large pot of boiling salted water until potatoes are very tender, about 15 minutes. Drain; return potatoes and garlic to same pot.
• Meanwhile, melt 1/2 cup butter in heavy small saucepan over medium heat. Add chopped prosciutto and 3/4 teaspoon minced rosemary and sauté until fragrant, about 2 minutes.
• Add prosciutto mixture and 3/4 cup milk to potatoes and garlic. Mash well, adding more milk by tablespoonfuls if potatoes are dry. Mix in 3/4 cup cheese. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more milk by tablespoonfuls, if desired.) Transfer potatoes to bowl. Sprinkle with remaining 1/4 cup cheese; garnish with fresh rosemary and serve.

MASHED POTATOES WITH PROSCIUTTO AND PARMESAN CHEESE

Steps:

• Cook potatoes and garlic in a large pot filled with boiling, salted water until potatoes are very tender, about 15 minutes.
• Drain, return potatoes and garlic to the same pot.
• Meanwhile, heat 1/2 cup butter in heavy small saucepan over medium heat.
• Add chopped prosciutto and 3/4 teaspoon minced rosemary.
• Sauté until fragrant, about 2 minutes.
• Add prosciutto mixture and 3/4 cup milk to potatoes and garlic.
• Mash well, adding more milk by tablespoonfuls if potatoes are too dry.
• Mix in 3/4 cup parmesan cheese.
• Season with salt and pepper.
• Transfer to a large serving bowl.
• Sprinkle with remaining 1/4 cup parmesan cheese.
• Garnish with additional fresh rosemary, if desired.

PROSCIUTTO POTATOES

Steps:

• Add potatoes to a saucepan and cover with water.
• Bring to a boil and cook for 10 minutes or until a skewer comes out easily. Drain.
• Preheat oven to 220 celcius.
• Cut each slice of prosciutto in half lengthwise.
• Wrap one slice of prosciutto around each potato and secure with a sprig of rosemary.
• Place potatoes in a single layer in baking tray, spray with oil and sprinkle with salt and pepper.
• Roast for 30 to 35 minutes or until golden and crisp.

PROSCIUTTO SAGE MASHED POTATOES

Steps:

• Bring large pot of water to boil, add 1/4 tsp salt. Cook potatoes and garlic until potatoes are very tender, about 15 minutes.
• Drain and mash potatoes and (with a potato ricer); return to same pot.
• Meanwhile, melt butter in heavy small saucepan over medium heat. Add chopped prosciutto and sage and sauté until fragrant, about 2 minutes.
• Add prosciutto mixture and broth to potatoes and garlic.
• Mix in cheese. Season with salt and pepper.

POTATOES WITH PROSCIUTTO

Steps:

• Cook potatoes whole in salted water until fork-tender, 15-20 minutes.
• Drain potatoes and chop coarsely.
• Heat oil/butter mixture in a large skillet.
• Add onions and cook until translucent.
• Add prosciutto and rosemary and cook until it just starts to brown at the edges.
• Add potatoes to pan and season with salt and pepper.
• Cook potatoes 10-12 minutes, stirring lightly, or until they brown to your liking (adding a little oil or butter if potatoes try to stick).