Cook the potatoes in a large saucepan of boiling water for 10-15 minutes or until tender.
Drain well and allow to cool.
Roll each cold cooked potato in a slice of Parma ham, patting with your hands to mould the ham to the shape of the potato.
Brush a roasting tin with the oil.
Add the ham-wrapped potatoes and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes.
Serve the potatoes sprinkled with sea salt.