Potatoes have a long-standing reputation for playing backup, but this version walks in like it owns the table. These baked potato wedges wrapped in speck bring together soft, fluffy centers and crisp, savory edges. This dish fits just as comfortably next to a roast at Sunday dinner as it does on a casual snack board with friends.
What Are Speck-Wrapped Potato Wedges?
Speck is a cured and lightly smoked ham that hails from the Alpine regions of northern Italy, particularly South Tyrol. Unlike prosciutto, speck carries a deeper, slightly smoky flavor that stands up well to hearty ingredients like potatoes.
Historically, dishes like this were born out of practicality, because potatoes were affordable and filling, while cured meats added flavor and preserved protein. Today, this combination is loved for its balance, that is, the earthy softness of potatoes meeting the bold, salty edge of speck.
Pro Tips for the Best Speck-Wrapped Potato Wedges
- Choose medium-sized potatoes so your wedges cook evenly without turning mushy or underdone.
- Let the potatoes cool completely before peeling to prevent them from breaking apart.
- Wrap the speck snugly but not too tightly, so as not to suffocate the potato.
- Use a good-quality olive oil, as it adds depth and helps achieve that golden finish.
Frequently Asked Questions
Can I use bacon instead of speck?
Yes, bacon is a solid substitute and brings its own smoky character. Keep in mind it may release more fat while cooking, so you might want to reduce the added oil slightly.
Do I have to peel the potatoes?
Peeling is optional, but it does give a smoother texture and helps the speck adhere better. If you prefer a more rustic feel, leaving the skins on works just fine, but scrub them well before boiling.
Can I bake these instead of pan-frying?
Arrange the wrapped wedges on a baking tray and cook them in a preheated oven at around 200°C (390°F) until golden. Turn them halfway through for even browning.
Is this dish suitable as a main course?
While typically served as a side, you can easily turn it into a main by pairing it with salad or grilled vegetables. The speck adds enough richness to make it satisfying.
Can I add other herbs?
Yes, rosemary or sage can be used alongside or instead of thyme. Just be mindful not to overcrowd the flavor profile, because simple works best here.
What can I serve with these wedges?
They pair beautifully with roasted meats, grilled chicken, or even a simple yogurt-based dip. They also hold their own on a snack platter.
How to Store Leftovers
Leftover wedges can be stored in the fridge for up to 2 days. Reheat them in a pan or oven to bring back their crisp exterior, but the microwave will soften them too much. Avoid freezing, as the texture of the potatoes may become grainy once thawed.
Ingredients
How to Make Speck-Wrapped Potato Wedges
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Start by placing the potatoes in a pot filled with water. Bring everything to a boil and let it cook for about 30 minutes. Once done, remove the potatoes from the heat and allow them to cool.
Start by placing the potatoes in a pot filled with water. Bring everything to a boil and let it cook for about 30 minutes. Once done, remove the potatoes from the heat and allow them to cool.
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When the potatoes are cool enough to handle, peel off the skins and slice each potato into wedges. Take a slice of speck and wrap it around each wedge.
When the potatoes are cool enough to handle, peel off the skins and slice each potato into wedges. Take a slice of speck and wrap it around each wedge.
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Next, pour olive oil into a pan and add a few sprigs of thyme. Place the speck-wrapped wedges into the pan, and cook the wedges for a few minutes on each side, until golden.
Next, pour olive oil into a pan and add a few sprigs of thyme. Place the speck-wrapped wedges into the pan, and cook the wedges for a few minutes on each side, until golden.
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Once done, transfer the wedges to a serving dish.
Once done, transfer the wedges to a serving dish.
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