Small Yukon Gold potatoes, peeled, quartered and tossed with extra virgin olive oil and salt and pepper, herbs if you like
Several slices prosciutto di Parma, heated briefly in dry skillet and chopped into pieces
Frico
Romaine lettuce, torn into bite-sized pieces, rinsed and spun dry

Drain potatoes from the olive oil and cook in a pre-heated cast iron pan, covered, 15-20 minutes, turning every 5 minutes or so, until cooked through and nicely browned in places. Set aside.

Make the dressing: whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, herbes de Provence, salt and pepper to taste

Toss everything together and serve.

I wasn’t very happy with how the frico turned out — I had put the baking sheet on the lowest rack because I was cooking a roast on top, and so the sheet was resting on my baking stones. My hips were achy or I would have taken out the roast just to bake the frico, but hey… sometimes you just don’t have what it takes to do what it takes to make everything perfect 😀 . They were a bit too overdone on the underside and hence had a bitter taste. Bleh. There’s always a next time. The prosciutto was soooo good though…