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.
These 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. That is Buttery Garlic Potatoes with Crispy Prosciutto.
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.
Ok, so let’s dissect these Buttery Garlic Potatoes. One of the great things about these is the fact that most of the ingredients are in the title.
We start by crunchifying (new word, I know) the prosciutto in the oven. Nice crispy prosciutto is the perfect contrast those soft baby potatoes. 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.
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I use baby potatoes and leave the skins on them, aka no peeling required. The baby potatoes are boiled for 7-10 minutes until perfectly tender then drain.
Next we add some olive oil, butter and garlic and sauté in the very same pot. I add a little pinch of paprika, purely for colour, it’s not enough to really add to the flavour. A couple of minutes, then add the potatoes back, the crumbled crispy prosciutto, some sea salt and parsley and guess what? Done diddly. (Yes I said diddly, don’t judge).Pile ’em high!
Pour this glorious mound of potatoes onto a nice serving dish and pile ‘em high. All that’s left to do is dig in.
For more easy potato recipes check out my Simple Potato Salad or how to make Perfect Roast Potatoes. Also I love this comforting Cheesy Loaded Potato Bake.
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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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 serves
Ingredients
- 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
Instructions
- 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
Notes
- I use a standard Australian 20ml tablespoon (4 teaspooons worldwide)
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…and I’m the recipe developer, cook, photographer, and author behind Sugar Salt Magic. I’m also mum to 3 amazing fur babies and wife to the most amazing man in the world. Life is good. I love food and creating easy (mainly sweet) recipes that I can share with you. I’d love you to join along in my journey so sit back, relax and have a look around for some yum that you can feed your friends and family with. 
Buttered potatoes with garlic, parsley, sra salt, and most importantly crispy prosciutto? I see what you mean. That’s an insanely delicious dish! Well done Marie!
Thanks so much Ben