4-Ingredient Prosciutto Potato Bundles

These oven-baked prosciutto potato bundles make a crisp, savory appetizer from just four main ingredients. The potatoes are parboiled until barely tender, coated in rosemary and olive oil, wrapped in prosciutto, then baked until golden. Serve them warm for a party or alongside a simple dinner.

Why You’ll Like Them

Parboiling gives the potato centers a head start, while oven heat crisps the thin prosciutto. The rosemary adds aroma without hiding the flavor of the potatoes. You can do the wrapping ahead and bake the bundles shortly before guests arrive.

Ingredients

• 1 1/2 pounds baby Yukon Gold potatoes, halved if large
• 8 thin prosciutto slices, cut lengthwise in half
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary

Servings: 6. Prep: 15 minutes. Cook: 30–35 minutes, plus 5 minutes resting.

Step-by-Step Method

1. Heat the oven to 425°F (220°C). Lightly oil a rectangular baking dish.
2. Put the potatoes in a pot of salted water. Bring to a boil and cook for 8–10 minutes, until just barely fork-tender. Drain thoroughly and let cool enough to handle.
3. Toss the potatoes with the olive oil and dried rosemary.
4. Wrap each potato or potato half with a strip of prosciutto. Set the bundles seam-side down in a single layer in the baking dish, leaving a little space between them.
5. Bake for 20–25 minutes, rotating the dish halfway through, until the potatoes are golden and the prosciutto is crisp at the edges.
6. Rest for 5 minutes. Transfer to a platter and serve warm.

Variations & Tips

• Dry the potatoes well: Surface moisture softens the prosciutto instead of letting it crisp.
• Use smaller potatoes: They make neat one-bite pieces for a gathering.
• Swap the herb: Dried thyme can replace rosemary.
• Make ahead: Parboil and wrap a few hours in advance. Cover and refrigerate, then bake just before serving.
• Serve with: Mustard or garlic aioli on the side, or pair with roast chicken and a green salad.

Storage

Keep leftovers covered in the refrigerator for up to 3 days. Reheat on a baking sheet at 375°F until hot so the prosciutto can crisp again.

4-Ingredient Prosciutto Potato Bundles

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 1 1/2 pounds baby Yukon Gold potatoes halved if large
• 8 thin prosciutto slices cut lengthwise in half
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary

Method

 

1. Preheat the oven to 425°F (220°C). Lightly oil a rectangular baking dish.
2. Put the potatoes in a pot of salted water. Bring to a boil and cook for 8–10 minutes, until just barely fork-tender. Drain thoroughly and let cool enough to handle.
3. Toss the potatoes with the olive oil and dried rosemary.
4. Wrap each potato or potato half with a strip of prosciutto. Set the bundles seam-side down in a single layer in the baking dish, leaving a little space between them.
5. Bake for 20–25 minutes, rotating the dish halfway through, until the potatoes are golden and the prosciutto is crisp at the edges.
6. Rest for 5 minutes. Transfer to a platter and serve warm.