When I think of a side dish for dinner, I often find myself preparing Baked New Potatoes with Speck. An easy dish, I also prepared the video recipe with step-by-step instructions for you to follow, perfect all year round with meat or fish dishes.
The recipe is easy, already seen and revisited on many recipe sites and blogs, for example, it has been present on mine since 2012, the year I started the blog Bea’s Recipes. Imagine how many years I’ve been making this recipe and only yesterday I decided to change the cover photo.
To prepare the Baked New Potatoes with Speck or Bacon, you should consider the two cooking phases, the first on the stove, the second in the oven. However, since they are small potatoes, the cooking times are not very long. We’re talking about approximately 15 to 20 minutes to boil the new potatoes without their skin and then about 15 minutes in the oven to make the speck crispy. That being said, know that the recipe is really easy, and by following the video recipe, you won’t find any difficulties; I will guide you step by step until the end.
Before moving on to the recipe, I want to leave you with some other potato recipes, not only with new potatoes, which you can prepare throughout the year. From potato salad to the classic oven-baked potatoes with rosemary. Or you can make some super crispy potato balls or oven-baked sandy potatoes with curry, and how can we forget Grandma’s potato frittata? Every link below is clickable and will take you directly to the recipe you have chosen to read.
I also remind you that I await you every morning in the group and on the Facebook fan page of Bea’s Recipes with the Recipe of the Day and many other curiosities, photos, and contents live from my kitchen. You can find all the links under the recipe to choose your preferred social channel or follow my blog with all those at your disposal!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 554.05 (Kcal)
- Carbohydrates 27.56 (g) of which sugars 0.36 (g)
- Proteins 29.29 (g)
- Fat 37.62 (g) of which saturated 8.32 (g)of which unsaturated 9.32 (g)
- Fibers 2.39 (g)
- Sodium 1,838.00 (mg)
Indicative values for a portion of 225 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for New Potatoes with Speck
- 10 new potatoes
- 10 slices speck (not too thinly sliced)
- 3 sprigs rosemary
- 2 tablespoons extra virgin olive oil
- 1 pinch salt (to boil the potatoes)
You can replace the speck with bacon or another cold cut of your choice, such as cooked ham or prosciutto if you prefer.
Optional pepper if you like and if the speck or the cold cut you have chosen is not very flavorful.
Tools for Oven-Baked Potatoes with Speck
- 1 Potato Peeler
- 1 Pot
- 1 Oven
- 1 Baking Tray
- 1 Parchment Paper
If you’re afraid of cutting yourself with the potato peeler, since the new potatoes are very small, you can use a knife to remove the skin from the new potatoes. I use either one or the other for this step, depending also on the size of the potatoes. I’m also afraid of cutting myself when they are very small.
As you have seen, the shopping list and the useful tool list for this recipe are both very short, it’s not a recipe that requires too many ingredients or too many utensils for its preparation.
Steps for the Recipe New Potatoes with Speck Baked
The first thing to do to prepare this side dish is to boil the potatoes in plenty of salted water for about 20 minutes, without the skin that we previously removed with a potato peeler or with the help of a knife.
Then we drain the potatoes well, running them under the cold water stream of the sink to cool them immediately. This will also stop the cooking preventing them from falling apart. Once the new potatoes are well cooled, we can preheat the oven to 350-375 degrees Fahrenheit with the static mode.
Proceed by taking a baking tray and lining it with a sheet of parchment paper, then move on to the final phase of our recipe. Wrap each new potato with the speck or smoked bacon. I recommend folding each slice of speck in half to make it thicker and easier to wrap around the potatoes. As you go, place them on the tray, well spaced from each other.
Sprinkle the new potatoes with speck with pepper, if you think the speck is not very flavorful for your taste, otherwise feel free to skip it. Finally, drizzle with a bit of extra virgin olive oil and place some rosemary sprigs here and there on the tray to flavor the new potatoes during cooking. Bake for about 15 to 20 minutes, for the last 5 minutes I recommend switching to the grill mode.
As I was saying, you can serve the new potatoes with speck either hot, accompanied by some sauces, or cold. I have always served them hot because I use them as a side dish for meat or fish dishes. Finally, know that these potatoes are terrible, they are addictive, one leads to another, really, I’m not kidding.
I can only wish you a good appetite and remind you that I’m here every day on my recipe blog with many easy, quick, and delicious recipes like this!!! Let me know in the comments below if you enjoyed this recipe!!
If you liked these oven-baked new potatoes, why not also try the Little Pockets with Philadelphia and Bacon? Maybe you can serve everything during the same dinner!
Storage and Recipe Variations
We can store the new potatoes in a container with a lid in the refrigerator for a couple of days. Obviously, the speck will no longer be as crispy as just baked, but the taste will be the same.
As variations, you can adopt the main one, already indicated, which is to replace the speck with smoked bacon, or with another cold cut to your taste. If you want, you can also add a strip of processed cheese to wrap around the potatoes before the speck. So that when you bite into it, the warm cheese is nice and stringy and delicious. Even a nice grating of cheese wouldn’t hurt, making everything more flavorful, because I recommend not adding too much salt during the first cooking phase of the potatoes.
