© 2016 - 2018 Angie Pontani. Cannot be copied, duplcated or used without permission.

  • w-facebook
  • Twitter Clean
  • White Instagram Icon

January 15, 2020

July 8, 2019

June 25, 2019

Please reload

Recent Posts

Hey It's Angie! Velvet Meatballs, Scotch Eggs & more!

June 18, 2019

Please reload

Featured Posts

Prosciutto & Onion Potatoes

May 1, 2018



After last weeks stuffed pork tenderloin, I had some prosciutto left over,  so I decided to dress up some rough cut potatoes with it and make a slamming side.  With carb being the new four letter word, a lot of people have thrown the poor potato to the road side.  Not me, I think everything is good in moderation and while I have ridden the "Carb-free' train before, I realized it was taking me in the wrong direction. Healthy eating and long term health maintenance isn't about deprivation, it's about balance. So eat some oatmeal for breakfast, have a nice salad with Nonna Jo's Tuna for lunch and enjoy these potatoes with a steak for dinner. 


If you need some more incentive to eat a potato, keep in mind potatoes have Vitamin C, B6, potassium and fiber, so that is a win. Most of this becomes null and void when you roll em in butter and cheese or deep fry them.  We aren't doing that today. And while prosciutto may not be a health food, it's  been around for over 2000 years, so it's doing something right. Just don't eat it everyday, ahhh balance.  


Give your self a bit of time to make this, it's easy, but you need time to allow the potatoes to cool before handling. 


Feeds 4 - 6



What Do I Need? 

1 lb Idaho potatoes (about 4) Cleaned but not peeled

1 yellow onion sliced thin and halved

3 ounces prosciutto, roughcut into strips


Olive oil



Now What? 


Bring a large pot of salted water to a boil, carefully add your potatoes and cook for about 20 minutes. They should be slightly soft but not cooked fully!

Carefully remove them from the water with a large spoon and allow them to cool for about 20 minutes. 


Rough chop potatoes about a 3/8" thick, about the width of fettucine, they don't have to be uniform, just don't cut them too thin.


Add a nice drizzle of olive oil to a medium sized pan and heat up,  add onions & prosciutto and saute until both are cooked well, even a little browned, about 5 minutes. 


Add potatoes a handful at a time and stir to coat, once they are all in, cook an additional 20 minutes until done, they should be a golden brown


Add more oil as needed, but not too much. As you are cooking, use a metal  spatula to grab up bits as they get burnt to the bottom of the pan, those are the best parts!


Salt (light) and pepper to taste






Share on Facebook
Share on Twitter
Please reload

Follow Us