To parboil the potatoes, place them in in a medium pot of cold, salted water. Turn the heat to high and bring to a boil.
Cook the potatoes for 10-12 minutes or until just cooked, but not too soft. Drain and allow the potatoes to cool. The potatoes can be parboiled 1-2 days in advance and left in the refrigerator until ready to use.
Preheat your oven to 400 degrees fahrenheit.
Slice your potatoes lengthwise into quarters. Then, slice each quarter in half. If you have large or long potatoes, you can slice the quarters into thirds (but you'll need more prosciutto).
Slice your prosciutto in half lengthwise to create thin, long strips.
Wrap each potato slice with one piece of prosciutto, trying not to overlap too much.
Place all wrapped potato slices on a parchment lined baking sheet. Brush each piece with olive oil and sprinkle with salt and pepper.
Place in the oven and bake for 20 minutes.
While your potatoes are baking, mix together the maple syrup and balsamic vinegar.
After 20 minutes, remove the baking sheet, brush the potatoes with the syrup and bake for another 8-10 minutes, or until the prosciutto becomes slightly crispy.
Remove from the oven, drizzle with a little more syrup and serve immediately.