Buttery Garlic Potatoes topped with Crispy Prosciutto
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 serves
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.
- 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)