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.

If you love potatoes as much as me you’ll love these crunchy roast potatoes or warm potato and asparagus salad too. 

A large grey bowl filled with cooked potatoes with gold forks nearby

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.

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.

Ingredients for garlic poatoes on a marble surface
  • 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

Slices of prosciutto on a baking tray
Crisping the prosciutto on a baking tray
  1. 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.
Potatoes in a saucepan being mixed with parsley and prosciutto
Cooking the potatoes and mixing it all together
  1. Boil the baby potatoes for 7-10 minutes until perfectly tender.
  2. Cook the butter, oil and garlic then toss in the potatoes, crispy prosciutto and parsley.
  3. 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.

A grey bowl filled with cooked potatoes. A spoon holding two is hovering above

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

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A grey bowl filled with cooked potatoes sprinkled with parsley and prosciutto

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Closeup of a bowl full of cooked potatoes with pieces of prosciutto and parsley

Garlic Butter Potatoes topped with Crispy Prosciutto

5 from 4 votes
If you’re after a delicious but quick and easy side dish, these perfectly cooked Garlic Butter Potatoes topped with Crispy Prosciutto are just what you need. This potato dish is especially great for gatherings where you want a quick and easy but insanely tasty side dish recipe.

Ingredients

  • 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

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 (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

Notes

  1. I use a standard Australian 20ml tablespoon (4 teaspooons worldwide)
  2. Cooking time for prosciutto will depend on thickness. Paper thin prosciutto takes about 12 minutes.
  3. Cooking time for potatoes will depend on their size. They are done, when a fork pushes in easily.
  4. Don’t add too much salt as the prosciutto is salty and the butter if using salted butter.
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