If you’re after a delicious but quick and easy side dish, these perfectly cooked Buttery Garlic Potatoes topped with Crispy Prosciutto are just what you need.
Easy? Yes! One Pot? Yes! Tasty? Yes!
So tasty in fact that I could eat them on their own. I could even eat them cold and have.
Pile ’em high!
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 tender. A fork should push into one easily. 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.
- The paprika is totally optional and is used for colour only.
- Don’t skip the parsley. It adds a really nice freshness to the butter and garlic flavours.
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Buttery Garlic Potatoes topped with Crispy Prosciutto
- 4 slices prosciutto
- 800 g (1.8 pounds) baby potatoes, washed
- 2 tablespoons butter (notes)
- 1/2 tablespoon olive oil (notes)
- 2 cloves garlic, crushed
- pinch mild paprika (optional)
- 2 tablespoons fresh parsley, roughly chopped (notes)
- sea salt flakes
- 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 until crispy. Remove and allow to cool before crumbling into smaller pieces.
- If you have larger potatoes, cut them to about 1 1/2 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 add the butter, oil, garlic and paprika. Let it come to a bubble, stirring and cook for about 2 minutes. Add the potatoes, prosciutto and parsley and stir to combine.
- Transfer to a serving dish and sprinkle with sea salt flakes
- I use a standard Australian 20ml tablespoon (4 teaspooons worldwide)