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Prosciutto Wrapped Baby Potatoes with a Dijon Drizzle


15-20 baby red potatoes
10 slices prosciutto – halved lengthwise
1-2 T olive oil

Dijon drizzle

1 T white wine vinegar
2 tsp Dijon mustard
1-2 tsp lemon juice
1-2 tsp lemon zest
1 tsp honey
1 garlic clove – crushed
1 tsp thyme leaves – chopped
1/4 cup olive oil
Salt and pepper


Put potatoes in a double boiler with water and steam for 10-15 minutes until just tender. Let cool slightly. Wrap each potato with half a slice of prosciutto and set on sheet pan. Drizzle with olive oil and roast for 10-20 minutes until golden and prosciutto is slightly crisp around edges.

While potatoes are cooking, make Dijon drizzle by combining all ingredients and whisking together. Taste and adjust seasoning if necessary. Spoon over potatoes and serve immediately. Serves 4-6.

Serve with:

Kunde Family Winery Red Dirt Red

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