While I take a little extra time to recover from what is turning out to be a flu-like virus (&^%$#!!), and madly boiling all of my vacation items to kill miniscule, blood-sucking vermin, I thought I’d share these little guys with you. They’re cuties, aren’t they?
They look impressive and they’re dead easy, which is perfect for the *gulp* holiday season that is quickly approaching us. Is it just me, or is anyone else completely not ready for the holiday madness? Or the freakshow that is Thanksgiving Dinner?
Anyways. Back to these potatoes. They’d be a lovely accompaniment to a roast tenderloin or a juicy steak, but don’t rule them out as appetizers, either.
In fact, I think that’s they way I’m going to serve these petite, pork-draped darlings this holiday season–on an appetizer tray next to a bowl of sour cream and chives. Guests can spear and dunk as they wish. Sounds kind of retro and sophisticated at the same time, don’t you think? Like something Don Draper and Gordan Ramsay would be offered at a shindig. Dang, that would be a good party.
While I am flattened here by this damned virus, unable to concentrate for any length of time without crawling back to my bed, sucking my thumb, I hope you’ll distract me by telling me what your favorite holiday nibble is. And if you are a stuffing hater, please join me in my rebellion. Stuffing Haters Unite!
Actually, just thanks for reading, no matter what. I’m counting on your snark, wit and love to carry me through another nutso holiday season.
ps: make these potatoes.
pps: Vegas story will come, promise.
ppps: Happy Belated Birthday to my wonderful husband, who nursed me yesterday instead of celebrating. I love you, man.
3 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1 1/2 pounds small new potatoes (about 20)
20 thin slices prosciutto
1/2 teaspoon Herbs de Provence
Heat the oven to 400 degrees. Coat a baking sheet with cooking spray.
In a large bowl, whisk together the olive oil, garlic powder and kosher salt. Toss in the potatoes and coat them thoroughly.
Wrap each potato in a thin slice of prosciutto, wrapping tightly so it adheres.
Put potatoes on the baking sheet and roast for 25 minutes. Sprinkle on the Herbs de Provence and bake for another 5-10 minutes, or until you can easily pierce the flesh with a knife.