Posciutto Potato Poppers

Bite-size potatoes can be used as a side, with a vegetable soup, alongside a frittata or a party food with sour cream and chives for dunking.

Yield: 4 servings
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  • 1/4 cup(s) olive oil
  • 1/2 teaspoon(s) garlic powder
  • 1/2 teaspoon(s) kosher salt
  • 1 1/2 pound(s) new potatoes (about 20 small)
  • 20 slice(s) prosciutto
  • 3 sprig(s) fresh rosemary, leaves only


  1. Heat the oven to 400. Lightly coat a baking sheet with cooking spray.
  2. In a large bowl, whisk together the olive oil, garlic powder, and salt. Add the potatoes, then toss well to coat.
  3. Wrap each potato in a slice of prosciutto. to do so, place the potato at one end of the slice, then roll. Press the prosciutto to wrap it snugly around the potato.
  4. Arrange the potatoes on the prepared baking sheet. Roast for 25 minutes. Sprinkle the potatoes with the rosemary, then bake an another 5 to 10 minutes or until a knife easily pierces to the center of the potatoes.
July 2013

This recipe is a personal recipe added by MTN326 and has not been tested or endorsed by MyRecipes.

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