Roasted Fingerling Potatoes with Country Ham and Chilis

Roasted Fingerling Potatoes with Country Ham and Chilis

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  • 1 1/2 lbs fingerling potatoes, trimmed and halved lengthwise
  • 2 tbsp evoo
  • 1 tbsp balsamic vinegar
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 6-8 oz poblano chilis (2 large), stemmed, seeded and cut into 1/4-inch wide strips, each 2-3-inches long
  • 4 oz country ham (or prosciutto), very thinly sliced and cut into thin strips


Heat oven to 425 degrees F.

Scatter the potatoes in a 9x13x2-inch roasting pan. Drizzle the oil and vinegar over them. Sprinkle s&p over the potatoes and toss until evenly coated. Roast for 10 minutes.

Remove the pan from the oven, add poblano peppers and toss. Return pan to the oven and roast until potatoes and chilis are browned and tender, about 25 minutes. Turn off the oven. Sprinkle the country ham over the top and toss to combine. Return to the oven, leaving the door gapped and the oven off, for 2-3 minutes to allow the country ham to warm through and soften.