Roasted Potatoes With Ham

Roasted potatoes with ham

The Spruce

Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
8218 Calories
302g Fat
96g Carbs
1,279g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 8218
% Daily Value*
Total Fat 302g 388%
Saturated Fat 56g 279%
Cholesterol 3677mg 1,226%
Sodium 56361mg 2,450%
Total Carbohydrate 96g 35%
Dietary Fiber 4g 13%
Total Sugars 64g
Protein 1279g
Vitamin C 18mg 88%
Calcium 262mg 20%
Iron 50mg 275%
Potassium 20680mg 440%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Roasted potatoes with ham, onion, and seasonings make a fabulous one-dish, everyday meal. The recipe is simple, takes very little time to prepare and cook, and is an excellent way to use leftover ham.

This delicious dish features sliced potatoes with cubes of ham. The ingredients are browned first, then combined in a baking dish and roasted to perfection. While the onions provide more flavor, you can certainly skip that ingredient. ​Your family will enjoy this hearty, earthy dish, which works well for breakfast, brunch, or supper.


  • 3 to 4 tablespoons olive oil, or canola oil, lard, or duck fat

  • 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 fresh parsley, chopped

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

    Ingredients for roasted potatoes with ham
    The Spruce
  2. Preheat oven to 400 F. In a large, heavy iron or nonstick skillet over medium-high heat, melt or heat 3 tablespoons of fat. Add potato slices and cook, stirring frequently, until lightly browned and partially cooked. Remove to a large bowl and set aside. 

    Roasted potatoes
    The Spruce
  3. Add ham and onion to skillet. Cook, stirring, until onions are translucent and lightly browned and the ham begins to develop a browned crust. If necessary, add another tablespoon of fat to skillet.

    Ham and onion
    The Spruce  
  4. Add garlic and cook, stirring, for 1 minute longer.

    Add the garlic and cook
    The Spruce 
  5. Lightly grease or oil a large 2 1/2- to 3-quart baking dish. Transfer ham and onion mixture to bowl with potatoes. Sprinkle with fresh chopped parsley, kosher salt, and black pepper. Toss gently to blend ingredients thoroughly. 

    Transfer the ham and onion mixture
    The Spruce
  6. Transfer mixture to prepared baking dish.

    Transfer the mixture to a dish
    The Spruce 
  7. Bake for about 20 minutes, or until potatoes are tender and nicely browned.

    Baked potatoes and ham
    The Spruce


  • Red-skinned potatoes can be left unpeeled. Either peeled or unpeeled russet potatoes or Yukon Gold potatoes work as well.
  • Use leftover cubed ham or a cubed center-cut ham slice to make this dish.
  • If using olive oil, make sure it's light or pure olive oil. The virgin and extra-virgin varieties have a low smoke point that will not stand up to the high temperatures required during sautéing and roasting.

Recipe Variations

  • For extra color and flavor, add about 1/2 cup of chopped 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.