Roasted Potatoes with Ham

From The Spruce Eats

• 3 to 4 tablespoons olive oil or canola oil
• 2 pounds potatoes (scrubbed and sliced into 1/4-inch rounds) *
• 12 to 16 ounces ham, cut into 1/2-inch cubes **
• 1 large onion (quartered and thinly sliced)
• 2 cloves garlic (minced)
• 2 tablespoons chopped fresh parsley
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• *Use red skinned potatoes, unpeeled. Russet potatoes or Yukon gold would work as well, peeled or unpeeled. 
• **Use leftover cubed ham or a cubed center-cut ham slice to make this dish.

1. Melt or heat 3 tablespoons of fat in a large, heavy iron or nonstick skillet over medium-high heat. Add the potato slices and cook, stirring frequently, until they are lightly browned and are partially cooked. Remove them to a large bowl and set aside. 
2. Add the ham and onion to the skillet and continue cooking, stirring, until the onions are translucent and lightly browned and the ham begins to develop a browned crust in places. If necessary, add another tablespoon of fat to the skillet. Add the garlic and cook, stirring, for 1 minute longer.

1. Heat the oven to 400 F.
2. Lightly grease or oil a large baking dish or pan, about 2 1/2 to 3-quart capacity.
3. Transfer the ham and onion mixture to the bowl with the potatoes. Sprinkle with the fresh chopped parsley, kosher salt, and pepper, and toss gently to blend the ingredients thoroughly. 
4. Transfer the mixture to a large lightly greased baking dish or pan. Bake for about 20 minutes, or until the potatoes are tender and nicely browned.

Tips

• For extra color and flavor, add about 1/2 cup of red or green bell pepper to the skillet along with the garlic.
• Add one or two thinly sliced carrots to the skillet with the potatoes. 
• Omit the ham and use 1 1/2 to 2 cups of leftover cubed roast pork or beef in the recipe. Add it to the skillet along with the garlic and cook for 1 to 2 minutes.