Prosciutto Potato Roses (155 Cal, 9g Protein)

Yukon Gold potatoes sliced thin on a mandoline, laid across a strip of prosciutto, rolled into a rose, and baked in a silicone muffin cup. The prosciutto crisps and holds the shape. Parmigiano-Reggiano melts into the crevices. Two roses per serving, 155 calories, 9g protein — a side dish that earns its spot.

The potatoes generate RS3 resistant starch when cooled. Make a batch on Sunday, refrigerate, and reheat through the week. The resistant starch survives reheating.

Ingredients

• 3 medium Yukon Gold potatoes
• 8 slices prosciutto di Parma
• 1/3 cup Parmigiano-Reggiano, finely grated
• 1 tsp avocado oil (for muffin cups)
• Black pepper

3 medium Yukon Gold potatoes
8 slices prosciutto di Parma
1/3 cup Parmigiano-Reggiano, finely grated
1 tsp avocado oil (for muffin cups)
black pepper

Method

1. Preheat oven to 400F. Lightly oil 8 cups of a silicone muffin tray with avocado oil.
2. Slice the potatoes paper thin on a mandoline. You need about 6-8 slices per rose.
3. Lay a strip of prosciutto flat on a cutting board. Arrange potato slices in a row along the prosciutto, overlapping each slice by half, the tops of the potato rounds extending slightly above the prosciutto edge.
4. Starting from one end, roll the prosciutto and potatoes together into a tight spiral. The prosciutto binds the potato slices into the rose shape.
5. Place each rose cut-side down in a muffin cup. The cup holds the shape while baking.
6. Top each rose with a generous pinch of grated Parmigiano-Reggiano and a crack of black pepper.
7. Bake 25 minutes until the potato edges are golden and crisp, the prosciutto is dark and crackled, and the cheese is melted into the crevices.
8. Cool in the tray for 3 minutes before removing. The silicone releases cleanly.

Notes

Mandoline: Paper thin. The thinner the better — they bend easily and crisp up in the oven. Use the guard.

Prosciutto selection: Thin-sliced prosciutto di Parma works best. Thick-cut won’t crisp properly and makes the roll too bulky. Each slice should be long enough to wrap 6-8 potato rounds.

Sodium: Prosciutto and Parmigiano are both sodium-heavy. Two roses hit 480mg. If this is a side alongside something already salty, account for it.

Calcium: The Parmigiano-Reggiano delivers 112mg calcium per serving — 11% DV from a side dish. That’s the micronutrient argument for real parm over the pre-grated stuff.

Meal prep: Store the baked roses in an airtight container in the fridge. Reheat at 375F for 8 minutes to re-crisp. The RS3 resistant starch forms during cooling and survives reheating.

Pairs well with: Any seared protein, alongside eggs for breakfast, or as a standalone snack.