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Crispy Fingerling Potatoes Wrapped in Prosciutto

Image of Crispy Fingerling Potatoes Wrapped in Prosciutto
Recommended Wine Pairing(s)
  • Paso Robles Cabernet Sauvignon
  • 1 lb white fingerling potatoes, cleaned and sliced in half lengthwise
  • 1 Tbsp dried oregano
  • 1 Tbsp unsaited butter
  • 6 oz. thinly sliced Prosciutto di Parma
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Preheat the oven to 450° F.
  • To prepare fingerling potatoes, put them in a large mixing bowl and generously drizzle with oiive oil. Season with salt, pepper and dried oregano, keeping in mind that the prosciutto you're using later will also be salty. Mix so olive oil and seasonings cover all potatoes.
  • In a large saute pan, heat olive oil and butter over high heat. Once very hot, add halved potatoes to pan, making sure they are cut side down. Cook for approximately 4-5 minutes on one side, ensuring the potatoes get a golden brown color and are crispy. Flip potatoes over and repeat cooking process on other side. Remove cooked potatoes, setting aside and repeat with remaining potatoes.
  • Once all potatoes are seared, wrap each half with prosciutto to cover center body of potato - you do not need to completely wrap entire potato and can leave ends exposed. Place wrapped potatoes on an olive oil greased baking sheet cut side up. Place baking sheet in oven and bake for approximately 5 minutes but check often as you do not want them to burn. Once prosciutto has become crispy and golden brown, remove from oven and place on serving platter. Garnish with sprigs of fresh oregano and serve.
  • Makes 12-16 pieces.

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