Roasted Potatoes with Diced Ham and Parsley

Headnote

This is a dish of plain ingredients treated with discipline: potatoes roasted until their edges are crisp and their centers remain creamy, then finished with diced ham for salt and depth. Garlic powder and dried parsley give the plate a dry, savory clarity rather than heaviness. The result should be compact, well-seasoned, and balanced, with each element distinct.

Recipe essentials

Dish category: Savory roasted potato dish

Cuisine or origin: European-inspired

Course type: Main or side dish

Yield: 1 serving

Serving size: 290 g

Prep time: 10 minutes

Cook time: 35 minutes

Total time: 45 minutes

Difficulty: Easy

Equipment

Chef’s knife

Cutting board

Mixing bowl

Baking tray

Parchment paper

Oven

Spatula

Ingredients

Main

Potato, peeled and cut into 200 g even cubes

Ham, diced into 60 g small cubes

Olive oil, 12 g

Salt, 3 g

Black pepper, 1 g

Garlic powder, 2 g

Dried parsley, 2 g

Method

1. Heat the oven to 220°C. Line a baking tray with parchment paper.

2. Place the potato in a mixing bowl. Add the olive oil, salt, black pepper, garlic powder, and dried parsley. Toss until every surface is evenly coated and the seasoning clings in a thin film.

3. Spread the potato on the tray in a single layer, leaving space between the pieces. Roast for 25 minutes.

4. Turn the potato with a spatula, then add the ham to the tray, scattering it evenly among the potatoes. Roast for 10 minutes more, until the potatoes are deeply golden at the edges, tender at the center, and the ham is lightly browned and fragrant.

5. Remove from the oven and let stand for 2 minutes. The potatoes should hold their shape while yielding easily to a knife; the ham should remain firm and savory, not dry.

Plating and serving

Pile the potatoes and ham together in a warm shallow bowl or on a small plate, keeping the composition compact and deliberate. Serve immediately while the edges remain crisp and the center of the potato is still soft.

Professional notes

Cut the potato evenly so the roast finishes with one texture, not several.

Do not crowd the tray; space is essential for browning.

Add the ham only in the final stage so it warms and colors without hardening.