Roast Potatoes with Ham (Patate Arroste con Prosciutto)

Roast Potatoes with Ham (Patate Arroste con Prosciutto)

This is really a no-recipe recipe. None of the measurements is critical so just do it by eye. I prefer golden potatoes but russet potatoes will work as well.

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Prep Time 30

Cook Time 2

Total Time 2 30

Ingredients Method Notes

Ingredients

1 potato per person (more if the potatoes are small or the appetites are big)
1 handful diced smoked ham per person
A few cloves garlic smashed with the side of a knife, more or less to taste
A few sprigs fresh rosemary or a few sprinkles of dried rosemary, more or less to taste
A few good glugs extra virgin olive oil (don’t skimp here!)
fine salt to taste
black pepper freshly ground, to taste

Method

Peel the potatoes and cut into thick wedges. Wash in several changes of water and dry well with a kitchen towel.
Put the potatoes in a shallow roasting pan in a single layer without crowding them. Add the garlic, rosemary, olive oil, and a generous amount of salt and black pepper.
Toss to coat well with the olive oil and to distribute the salt and pepper.
Roast undisturbed at 350°F (180°C) for about 30 minutes by which time the potatoes should just be taking on a bit of color.
Carefully slide a spatula under the potatoes and flip them trying not to break them in the process.
Continue flipping the potatoes every 15 minutes for about another hour until nicely browned. Remove the garlic if it starts to burn.
Meanwhile, dice the ham into approximately ½-inch (1 centimeter) cubes and reserve.
When the potatoes are browned, add the ham and toss to combine. Roast for another 10-15 minutes to heat the ham without drying it out.
Serve immediately.

Notes

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