Are you looking for a tasty finger food? Here is the perfect recipe: Potato Towers with scamorza and baked ham baked in the oven are easy, quick and delicious! Starting a dinner or serving an aperitivo has never been so flavorful! The melting scamorza, the aroma of the cheese and the texture of the potatoes will amaze you and your guests!
In less than 40 minutes we will prepare these scrumptious potatoes with baked ham and smoked scamorza. They form the perfect trio for success in the kitchen. Three ingredients that go wonderfully together, inexpensive and easy to find at the supermarket. All that remains is to preheat the oven and start cooking!
If you are organizing a buffet or an aperitivo with tasty finger foods, these potato and cheese towers cannot be missing from your table! Fragrant, gooey and tempting, they are irresistible!
A few years ago I offered you the potato and scamorza burgers, a complete main dish, aromatic and delicious, perfect for kids and sure to please adults too. Try this recipe and let me know what you think!
Before moving on to the recipe for the potato towers with cheese and ham, I remind you that I wait for you every morning in the group and on the Facebook fan page of Le Ricette di Bea with the Recipe of the Day!
Also, below I leave you other potato recipes that you will find on the blog. You can choose between starters, aperitifs or easy and delicious side dishes!
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 260.36 (Kcal)
- Carbohydrates 18.12 (g) of which sugars 1.04 (g)
- Proteins 16.98 (g)
- Fat 13.52 (g) of which saturated 1.60 (g)of which unsaturated 1.78 (g)
- Fibers 2.17 (g)
- Sodium 395.34 (mg)
Indicative values for a portion of 200 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 4 servings of Potato Towers with scamorza and baked ham
- 3 potatoes (medium-large)
- 5.3 oz baked ham
- 5.3 oz smoked scamorza
- sprigs rosemary
- to taste grated cheese (of your choice)
- 1 pinch salt
- 1 pinch pepper
- to taste extra virgin olive oil
Optional: the use of a clove of garlic to flavor the baked potato towers with scamorza and baked ham.
If you have some time available to prepare this recipe, you can make the potato slices even crispier by placing them in a bowl with cold water and a pinch of salt for at least about ten minutes, so that they lose starch and become crispier after baking in the oven.
Tools to prepare the Potato Towers with scamorza and baked ham
- 1 Peeler
- 1 Mandoline
- 1 Bowl
- 1 Oven
- 2 Baking sheets
- 2 Parchment paper
- 1 Spatula
- 1 Knife
- 1 Cutting board
For an aperitivo or a buffet starter, prepare two towers per person. If instead this recipe will be part of your starters for lunch or dinner, you may prepare one tower per person so as not to weigh down the meal.
Recipe Steps: Potato Towers with scamorza and baked ham
Let’s start this recipe by washing and drying the potatoes. Remove the skin using a peeler. With a mandoline, or with a knife, cut the potatoes trying to obtain slices about 1/8 inch thick.
Place the potato slices in a bowl and season them with extra virgin olive oil, salt and pepper. Add the rosemary leaves and, if you like, a clove of garlic. Preheat the oven to 428°F (conventional) and let it heat up.
Place a sheet of parchment paper on each baking sheet, arrange the potato slices on top spaced apart, add another drizzle of oil and some rosemary leaves. Bake and let cook for about 25 minutes. The surface of the potatoes should become nicely golden.
Meanwhile, cut the smoked scamorza into slices about 1/8 inch thick, the same thickness as the potatoes. Tear the baked ham into pieces as well. Keep both ingredients aside.
When the potatoes are ready, take them out of the oven and let them cool slightly on the work surface for a few minutes. Now we can create the potato and cheese towers. Leave a sheet of parchment paper on one baking sheet which we will use for the second phase of baking.
Place a piece of ham on a potato slice, then another potato slice and then a slice of cheese, then again potato, ham and cheese, finishing with a potato cap that we kept aside from the cutting and baked with the other slices in the tray.
Sprinkle with some grated cheese and bake the potato and ham towers for about 4-5 minutes. The oven should be at the same temperature as the first baking, i.e. 428°F (conventional). This will allow the scamorza and the cheese to melt and create a golden crust on the surface. Serve the potato and cheese towers hot and melty—irresistible!
I wish you all a buon appetito and I remind you that I wait for you every morning in the group and on the Facebook page with the Recipe of the Day!
If you liked this recipe, I recommend trying the parsley and garlic potatoes. On the blog you’ll find the recipe and the video recipe so you can follow me step by step in the preparation.
Tips and variations:
As a main tip, I recommend that you try to cut the potatoes to the same thickness. For this reason I indicated the mandoline in the list of necessary tools for this recipe. By choosing the thickness with the mandoline you will obtain slices of equal thickness, which is difficult to achieve with a knife. This way you will obtain a uniform bake for the potatoes, perfect for creating the potato towers with cheese and ham. I leave you the link to purchase the same mandoline that I use and that you will also see in the video recipe. Click here to buy it.
Main variations can be: the use of a clove of garlic, as already mentioned in the recipe. You can also change the type of cured meat, choosing a prosciutto crudo or a salami. I would avoid sausage, however. Since this is an appetizer or an aperitif, sausage could make it too heavy.
You can also swap the cheese. If you don’t like scamorza, you can use another semi-soft cheese that melts easily and quickly, such as Galbanino, Toma or Emmental.
