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4-Ingredient Prosciutto Potato Bundles

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Prep Time 15 minutes
Cook Time 35 minutes
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.