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A few weeks ago I had some fun in the kitchen with a package of prosciutto. Prosciutto is a paper thin Italian ham. It is typically served uncooked but for today’s recipe I cooked it just like I would bacon for a nice crispy result.
Prosciutto doesn’t have much fat in it, unlike bacon, so I used a little olive oil in the frying pan along with the prosciutto.
I fried it until it was nice and crisp and then broke it into pieces.
I have been buying those cute little fingerling potatoes at Trader Joes recently. I love how cute they are. Bite size!
If you are unable to find fingerling potatoes you could use small yukon golds and just cut them into quarters.
You could also substitute regular bacon for the prosciutto but I love the thin, crispiness of the prosciutto and it just seems so much more sophisticated than bacon. I also dislike the fatty part of bacon which prosciutto doesn’t have.
I added in some green onions too along with a little garlic, salt and pepper.
And besides being darn tasty they are just so cute!
Prosciutto Fingerling Potatoes
1 lb. fingerling potatoes
1/2 lb. prosciutto
2 Tbsp of olive oil
1/2 C green onion, chopped
3 tsp garlic
1/2 tsp salt
1/4 tsp pepper
Boil the potatoes until they are tender and then drain. Cut potatoes in half.
Fry prosciutto in olive oil until crisp. Remove from pan. Add onions to the olive oil that is left from frying the prosciutto and cook until soft. Stir in garlic and cook for a minute. Add in potatoes, prosciutto, salt and pepper. Add in additional olive oil or some butter if necessary to prevent potatoes from sticking. Stir until potatoes begin to brown bit.