Best Prosciutto Rosemary Potatoes Recipes

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.

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.

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).

PROSCIUTTO POTATO BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small casserole dish with olive oil.
• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook prosciutto in hot oil until crisp, 4 to 6 minutes per side. Drain cooked prosciutto on a plate lined with paper towel; pat slices with paper towel to blot excess grease. Crumble prosciutto.
• Spread about half the potatoes into the bottom of the prepared casserole dish. Arrange about half the mozzarella slices atop the potatoes. Repeat layering with remaining potatoes and cheese. Drizzle 1 tablespoon olive oil over the top layer of cheese. Sprinkle crumbled prosciutto over the cheese layer.
• Arrange tomato slices around the edges of the casserole dish. Sprinkle mushroom slices inside the edges of the tomato border. Season with salt, pepper, oregano, garlic powder, and green onion. Cover casserole dish with aluminum foil.
• Bake in preheated oven for 50 minutes. Remove and discard foil and switch oven to broil. Continue cooking under the broiler until the top is browned, 5 to 10 minutes more.

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.

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.

POTATO AND PROSCIUTTO FRITTATA

Steps:

• Heat oven to 450°F. In 12-inch ovenproof skillet, heat oil over medium heat. Crush garlic cloves, leaving them mostly whole; add in skillet. Cook 2 minutes or until garlic begins to brown. Remove from skillet; discard garlic.
• In same skillet, place onion, potatoes, rosemary and thyme. Season with salt and pepper. Cook about 12 minutes or until onion is softened and potatoes are almost thoroughly cooked. Stir in prosciutto.
• In medium bowl, beat eggs and milk with whisk until well blended. Season with additional salt and pepper. Add egg mixture to skillet; slowly move egg mixture around skillet. Transfer skillet to oven.
• Bake 10 to 12 minutes or until puffy and beginning to brown. Remove from oven; sprinkle cheese over top. Return to oven until cheese is melted. Cut frittata into wedges and serve.