Prosciutto & rosemary potatoes
- Good Food team
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Makes 24
Easy
Prep: 15 mins
Cook: 30 mins
A star rating of 4.5 out of 5.2 ratingsRate
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These simple canapés are small but perfectly balanced
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Ingredients
Nutrition
Units:
MetricUS
- 500g baby new potato
- 12slices prosciutto
- small sprigs rosemary
- 3 tbsp olive oil
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Nutrition: nutrition per canapé
-
kcal120
-
fat7g
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saturates2g
-
carbs10g
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sugars1g
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fibre1g
-
protein5g
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salt0.76g
low
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Method
-
step 1
Cook the baby new potatoes in salted boiling water until just tender. Cut the prosciutto slices in half lengthways and wrap one length around each new potato, tucking small sprigs of rosemary underneath, then secure with a toothpick. Place in a baking tray, drizzle with olive oil, then season well. Bake at 200C/fan 180C/gas 6 for 25-30 mins until very crisp and golden. Serve warm or at room temperature.
Recipe from Good Food magazine, September 2006
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A star rating of 4.5 out of 5.2 ratings
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