Prosciutto & Onion Potatoes

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

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

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