Roasted Potatoes with Prosciutto and Parmesan Crumbs

Cook Time 1 hour 30 minutes

Servings 4


1.5kg potatoes (floury potato), peeled

100g prosciutto, finely chopped

1 tbsp finely grated parmesan

3 tbsp vegetable oil

1 tbsp malt vinegar

Salt & pepper


Place the potatoes in a large saucepan and cover with plenty of cold water. Add a pinch of salt and bring to a boil. Then cook for 15 minutes until just tender. Drain and shake the potatoes in the colander to roughen the edges. It’s even better if they break up. Place on a wire rack to allow the steam to dissipate. Ideally, do this a day ahead of time and let air dry uncovered overnight.

Preheat the oven to 200°C and remove the potato from the fridge. Place the oil in a roasting tin and heat in the oven for 5–8 minutes. Carefully remove the tin from the oven and add the potato. Gently turn the potatoes in the hot oil to evenly coat. Season with salt. Roast for 50–60 minutes, tossing two or three times to ensure all sides are crunchy and golden brown.

Heat a splash of oil in a pan and cook prosciutto over medium heat until crisp. Drain on some paper towel.

Arrange potatoes into a shallow platter, drizzle over vinegar and top with prosciutto bites, parmesan and pepper.


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