Fingerling Potatoes with Lavender and Rosemary, wrapped in Prosciutto

Being back in this city after the hurricane feels strange to say the least. I wasn’t able to find eggs or milk until Monday afternoon and my office is still closed. However, I’m grateful my home is still intact and I have a roof over my head as the temperature drops.

One of my first stops back in the city was Whole Foods to replenish food supplies that has been purged after sitting un-refrigerated for 5 days. We stocked up on the staples, but I couldn’t help myself when I saw fresh lavender in the herb section.

I wasn’t really sure what to do with it. I’m a lavender lover, but I know many feel it tastes like a bubble bath. I was tempted to make lavender creme brulee, but alas…no eggs. Something about the velvety texture made me think of sage. A while ago I made cod wrapped in prosciutto stuffed with sage in a brown butter sauce and I thought that might work well with lavender. I’m not sure about cod and lavender so I swapped in potatoes for the fish.

This one’s a bit labor-intensive but the amazing combination of rosemary and lavender really makes it a stand-out. You won’t need any salt because the prosciutto is salty enough. Serve this with roast chicken or along-side a hearty soup at a dinner party or on trays as appetizers…because let’s be honest…it’s quite impressive.

And my god, is it delicious.

Fingerling Potatoes with Lavender and Rosemary, wrapped in Prosciutto

Serves 4 as a side dish

You will need: 

2 pounds of fingerling potatoes  (about 16 potatoes)

1 package thinly-sliced prosciutto (you will need 16 2inch x 6inch strips)

2 Tablespoons very finely chopped lavender

2 Tablespoons very finely chopped rosemary

1/4 cup olive oil + a bit more for drizzling

pinch of salt


1. Place the potatoes in a large pot and add enough water to cover the potatoes by an inch. Add a pinch of salt and bring to a boil. Boil for 10 minutes then drain and set aside to cool. You don’t want to cook them completely, so no fork testing nonsense.

2. Preheat your oven to 425. Once you can pick up a potato without burning yourself, add the finely chopped herbs to a small bowl with the olive oil. Coat each potato in the herb/oil mixture and place on a cookie sheet or roasting pan (which has a small drizzle of olive oil). Roast at 425 for about 15 minutes or until you see some brown color on the bottoms.

They should look like this:

3. Flip the potatoes over and roast on the other side for an additional 10 minutes.

4. Cut the prosciutto into 2 inch x 6 inch strips. Wrap each potato in a slice like the picture below. The potatoes will be hot, but use the prosciutto as protection.

5. Place the wrapped potatoes back on the baking sheet and put back in the oven for an additional 5-8 minutes until the prosciutto is JUST crispy (don’t burn it!). There should be some excess olive oil on the baking sheet, so use a spoon to coat the potatoes in and serve right away.

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