Garlic Butter Potatoes loaded with crispy bits of prosciutto are are flat-out one of my favourite ways to eat potatoes. I make them regularly, and they’re especially great for gatherings where you want a quick and easy but insanely tasty side dish.
This hot potato salad is amazingly simple and loaded with flavour. I make it often when we have guests, because it’s simple to make but so tasty. Similar to my no mayo potato salad, it’s a much lighter potato side dish.
This dish can also be made ahead of time and reheated easily either in a pan or even in the microwave – just what you need if you’re making a number of side dishes.
What you’ll need
The wonderful thing about this easy potato side dish is that most of the ingredients are in the title – aka relatively few – and few ingredients often equals easy to make, just like this recipe.
- Potatoes (2): I use baby potatoes so you can leave the skins on – no peeling required
- Prosciutto (5): the thin prosciutto becomes super crunchy and adds a great contrast those soft baby potatoes. You could swap this for bacon or speck, even ham.
- Garlic (7): This bold flavour is perfectly balanced by the light creamy flesh of the potatoes
- Butter (6): use as good a butter as you can afford. Being one of only a handful of ingredients means the flavour really shines through.
- Parsley (1): this is the perfect herb to go with garlic. It just adds a light fresh touch.
Oil (3) and sea salt flakes (4) round out the ingredients list.
How to make them
- Start by crisping the prosciutto on a baking tray in the oven. Yes, technically this means we’re using a second pan but if you cover the pan well with baking paper, then at the end you just throw out the paper and there’s no pan to wash, hence my one pot recipe theory.
- Boil the baby potatoes for 7-10 minutes until perfectly tender.
- Cook the butter, oil and garlic then toss in the potatoes, crispy prosciutto and parsley.
- Give it all a mix, then serve piled high on a nice dish with a light scattering of sea salt.
All that’s left to do is dig in.
Tips and tricks
- I use baby (new) potatoes and leave the skins, mostly because I love how it looks but you could certainly swap the baby taters for regular size and peel if you prefer.
- Boil them for only 7-10 minutes until just fork tender. A fork should push into one easily but not break it into soft pieces. The time will vary depending on how big your potatoes are.
- I find sea salt flakes are the best to add in right at the end.
- Don’t skip the parsley. It adds a really nice freshness to the butter and garlic flavours
More recipes to try;
- Mustard Maple Roasted Carrots
- Roasted Beetroot Feta Salad
- Simple Potato Salad with Crispy Prosciutto
- Easy Cheesy Potato Bake
- Potato and Bacon Pie
- Roasted Garlic and Potato Chowder
- Roasted Garlic Parmesan Potatoes
- Bacon and Potato Quiche
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Garlic Butter Potatoes topped with Crispy Prosciutto
- 5 slices prosciutto
- 1 kg baby potatoes, washed (2 lb)
- 2 tablespoons butter (notes)
- 2 teaspoons olive oil
- 3 medium cloves garlic, crushed
- ¼ cup fresh parsley, roughly chopped
- sea salt flakes, to taste
For best results, always weigh ingredients where a weight is provided
- Preheat the oven to 200C / 375F / 180C fan forced. Line a baking tray with baking paper.
- Lay the prosciutto on the baking paper in a single layer and place in the oven for 12-15 minutes (notes) until crispy. Remove and allow to cool before crumbling into smaller pieces.
- If you have larger potatoes, cut them to about 1 – 1 ½ inches or just pierce the whole smaller ones with a fork. Place them in a large saucepan and cover with water. Bring to the boil over high heat. Boil for about 7-10 minutes until cooked. Drain and set aside.
- In the same saucepan over medium heat, add the butter, oil and garlic. Let it come to a bubble, stirring and cook for about 2 minutes. Don't let the garlic burn.
- Add the potatoes, prosciutto and parsley and stir to combine.
- Transfer to a serving dish and sprinkle lightly with sea salt flakes
- I use a standard Australian 20ml tablespoon (4 teaspooons worldwide)
- Cooking time for prosciutto will depend on thickness. Paper thin prosciutto takes about 12 minutes.
- Cooking time for potatoes will depend on their size. They are done, when a fork pushes in easily.
- Don’t add too much salt as the prosciutto is salty and the butter if using salted butter.
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