prosciutto wrapped fingerling potatoes

hello there. so this is the very first post on my brand spanking new blog. on my previous blog, i have said that keeping a journal of recipes and sharing them in the world wide web can be quite a challenge. but here i am doing the same thing over again. school's over now, well the spring semester at least and i have quite a lot of free time on my hands to cook, take photos and type up some posts.
i'm starting out this blog with the basics - meat and potatoes. a classic combination and i don't think anybody would argue that there's something wrong with a piece of potato wrapped in a thin piece of salted meat. there's also the fact that i am a bit obsessed with cured pork. anyway, making this dish was quite easy. just remember to make this during the winter or in a VERY well ventilated kitchen as you will be blasting your oven to 450 degrees F to crisp up the prosciutto and the skin of the potato. you don't want to be sweating like a pig in the middle of summer.
if you want to attempt doing this dish this summer, make sure that you open all your windows and slide open your doors before you preheat your oven to 450 degrees F, or more conveniently blast that trust a/c on. without any more delay here's the oh-so simple recipe.

prosciutto wrapped fingerling potatoes

ingredients:

1 lb fingerling potatoes
3 oz package prosciutto (or more)
salt, pepper and oil

instructions:

1. place potatoes in a pot and fill with water to about an inch over the potatoes and salt the water liberally, about 1/4 cup or more (lots more) if you don't have any issue with blood pressure ;)

2. bring to a boil and let it cook for about 25 minutes or until fork-tender (when you poke the potato with a fork or knife, the utensil comes out easily).

3. drain the potatoes and place them on a towel to dry and cool them. in the meantime, preheat the oven to 450 degrees F.

4. once the potatoes are cool enough to handle, wrap each one with half (or if you have lots of them use a whole one) of a prosciutto and set them in a parchment lined baking sheet.

5. drizzle the freshly prosciutto wrapped potatoes with oil, then sprinkle with salt and pepper.

6. place in the oven and let it crisp up, about 15-20 minutes.

7. serve warm with mayo, horseradish mayo or blue cheese dressing.

* i decided to boil the potatoes first because i hate the heat radiating from the oven.

* just like cooking pasta, adding salt in the water is the only chance you'll get to season the inside of the potato.