Roasted Potatoes with Prosciutto, Rosemary and Chives
Pan Roasted Potatoes with Prosciutto. Crispy edges on fluffy little potato chunks mixed with fresh herbs and butter. What could be more delicious then that as a side dish? Well maybe if you add prosciutto like I did, that's how!
Servings: 2 servings
- 2 large golden potatoes
- 3 tbsp butter
- 1 tbsp olive oil
- 3 pieces of prosciutto
- 20 chives
- 2 rosemary sprigs
- freshly ground black pepper
Wash and cut the potatoes into small dice for quicker cooking.
In a large skillet add the butter and olive oil and sauté the potatoes until golden on all sides. The oil helps the butter from burning.
Make a chiffonade of the prosciutto. The chiffonade technique is one where you take the flat or leafy product and roll them into a tube then carefully cut across the ends of the tube with your knife to produce fine strips. Add this to the pan with the potatoes and cook until both are crispy and browned.
Before serving, add the chopped chives and rosemary, season with kosher salt and freshly ground black pepper and serve.
Calories: 322kcal | Carbohydrates: 21g | Protein: 5g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 46mg | Sodium: 179mg | Potassium: 731mg | Fiber: 4g | Vitamin A: 970IU | Vitamin C: 25.2mg | Calcium: 65mg | Iron: 5.7mg