Ingredients
- 1 kg baby new potatoes, scrubbed clean
- 70 g prosciutto, chopped (approximately 5 slices)
- 2 cloves garlic, minced
- 5 anchovy fillets, drained and finely chopped
- 1 x 400 g can crushed tomatoes (Polpa)
- 65 g sun-dried tomatoes packed in oil, drained and chopped (about 8 halves)
- 65 g pitted Kalamata olives, coarsely chopped (about 22 olives)
- A handful of flat-leaf parsley coarsely chopped, plus extra for garnishing
- 125 g freshly grated Gruyere cheese
Instructions
- In a large pot of boiling water, cook the potatoes until tender, about 15 minutes (depending on size). Drain and cut them in half lengthwise.
- Preheat your oven's grill to high.
- While the potatoes are boiling, heat a 26cm oven-proof skillet over medium heat. Add the chopped prosciutto and cook until slightly crisp, about 3-5 minutes. Transfer the prosciutto to a plate and set aside.
- In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Add the chopped anchovies and stir for another minute. Pour in the crushed tomatoes and bring to a simmer. Add the chopped sun-dried tomatoes and olives, then reduce heat to low and continue to simmer gently.
- Once the potatoes are done, add them to the skillet with the tomato mixture. Toss to coat the potatoes evenly with the sauce. Stir in the chopped parsley.
- Sprinkle the crisped prosciutto over the potatoes, followed by the grated Gruyere cheese.
- Place the skillet under the preheated grill for about 5 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven, garnish with additional chopped parsley, and serve hot. Enjoy!
Nutrition
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.