Prosciutto Potatoes Recipes

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.

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).

TWICE-BAKED POTATOES WITH MUSHROOMS AND PROSCIUTTO

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Using the tines of a fork, prick the skins of the potatoes all over and arrange on the prepared baking sheet. Bake for 1 to 1 1/4 hours until tender and cooked through. Remove from the oven and let cool until warm enough to handle, about 20 minutes.
• While the potatoes are cooling, in a medium skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the mushrooms, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the mushrooms are golden and most of the liquid has evaporated, about 6 minutes. Put the mixture into a medium bowl. Cut the potatoes in half lengthwise and, using a small spoon, scoop out all but 1/4-inch of the flesh. Add the potato flesh to the mushroom mixture. Add the butter, oregano, and 1 cup of the cheese. Mix well. Season with salt and pepper, to taste.
• Arrange the potato halves, cut side up on the baking sheet. Using a pastry brush, brush both sides of the potatoes with the remaining 3 tablespoons of olive oil and season the inside with salt and pepper, to taste. Spoon the mushroom mixture into each potato half. Arrange 1 half-piece of prosciutto on top and sprinkle with the remaining cheese. Bake until the cheese is melted and the prosciutto is crispy, about 20 to 25 minutes. Remove from the oven, transfer to a serving platter, garnish with chopped parsley and serve.

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 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.

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.

PEAS, PROSCIUTTO AND POTATOES

Steps:

• Scrub potatoes; do not peel. Slice about 1/4-inch thick, and cover with water. Cover pot, bring to a boil and cook about 10 minutes, until potatoes are tender.
• Chop whole onion.
• Heat a nonstick pan until it is very hot; reduce heat to medium high, and add oil. Stir in onions, and sauté until they soften.
• Wash, dry and chop sage and add to onions when they begin to soften.
• Slice prosciutto into thin strips, and add to the onion with the peas and stock; cover, and cook over low heat for a couple of minutes, until peas are tender.
• Meanwhile, drain potatoes; cut into chunks, and stir into the pan as peas cook. Season with salt and pepper.