Prosciutto Rosemary Potatoes Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
• Remove the potatoes from the oven, season to taste, and serve.

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).

Steps:

• Preheat the oven to 375 degrees F.
• Put the potatoes onto a baking sheet. Roughly tear the rosemary and scatter it over the potatoes; season them with salt and pepper and drizzle with olive oil. Toss the potatoes well to mix all the flavors and put them in the oven. Remove them after 30 minutes and toss them again. Continue to roast them until they are browned and cooked through, about 30 to 40 minutes more. While hot, top with crumbed bacon, Parmesan and pine nuts. Serve immediately.

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.

Steps:

• Heat the oven to 400 degrees F.
• Slice the potatoes and put on a baking sheet. Roughly tear the rosemary and scatter it over the potatoes; season them with salt and pepper and drizzle with olive oil. Toss the potatoes well to mix all the flavors and put them in the oven. Remove them after 30 minutes and toss them again. Continue to roast them until they are browned and cooked through. Serve immediately.

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.