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Tuesday 26th November 2019

Parma Potato Nibbles


  • 12 small new potatoes
  • 12 thin slices of Parma Ham
  • 2 tablespoons of olive oil
  • 1 dessert spoon of rosemary, finely chopped
  • Sea salt and cracked black pepper


Pre heat the oven to 200°C/400°F/gas mark 6

First par cook the potatoes: put in a medium size sauce pan cover with water add a pinch of sea salt and bring to a simmer, cook gently for around ten minutes until only just tender then drain and refresh in cold water.

When cooled pat the potatoes dry.

Using your hands mould the individual Parma Ham slices around each potato. Take a baking sheet and brush with the olive oil roll the potatoes over in the oil, season with pepper and put into the preheated oven.

Roast for fifteen minutes, half way through the cooking process turn the potatoes and sprinkle over the chopped rosemary when slightly golden and crispy remove from oven drain on kitchen paper.

Serve with sour cream and chive dip.