Prepare to elevate your side dish game with the most irresistible potato recipe that will have your dinner guests begging for seconds! These Buttery Garlic Potatoes with Crispy Prosciutto are not just another boring potato dish - they're a culinary masterpiece that transforms humble baby potatoes into a luxurious, flavor-packed sensation. Imagine golden, crispy potatoes drenched in rich, aromatic garlic butter, topped with crisp, salty prosciutto that adds a gourmet touch to your meal. Whether you're hosting a dinner party or just craving a restaurant-quality side, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1.5 pounds baby potatoes
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 4 ounces prosciutto, chopped
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Wash the baby potatoes thoroughly under cool running water, removing any dirt or debris. Pat the potatoes dry with a clean kitchen towel.
- Cut the baby potatoes into halves or quarters, ensuring they are roughly similar in size for even cooking. This helps them cook uniformly and absorb the butter and garlic flavors.
- Place the cut potatoes in a large pot and cover with cold, salted water. Bring the water to a boil over high heat, then reduce to medium and simmer for approximately 10-12 minutes until the potatoes are fork-tender but not falling apart.
- While the potatoes are boiling, prepare the prosciutto. Heat a large skillet over medium-high heat. Add the chopped prosciutto and cook until crispy and golden brown, approximately 3-4 minutes. Remove from the pan and set aside on a paper towel to drain excess fat.
- Drain the potatoes in a colander and let them steam dry for 2-3 minutes to ensure excess moisture evaporates.
- In the same skillet used for the prosciutto, melt the unsalted butter over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant, being careful not to burn the garlic.
- Add the drained potatoes to the butter and garlic, tossing gently to coat evenly. Season with salt and freshly ground black pepper to taste.
- Cook the potatoes in the butter and garlic for an additional 5-7 minutes, occasionally stirring, until they develop a light golden-brown crispy exterior.
- Transfer the buttery garlic potatoes to a serving dish. Sprinkle the crispy prosciutto over the top and garnish with freshly chopped parsley.
- Serve immediately while hot, allowing the crispy prosciutto and buttery potatoes to be enjoyed at their peak flavor and texture.
Tips
- • For the crispiest potatoes, make sure to thoroughly dry the potatoes after washing to prevent steaming instead of browning. • Use a heavy-bottomed skillet to ensure even heat distribution and perfect golden-brown edges. • Don't rush the garlic sautéing process - 30-45 seconds is perfect to release flavor without burning. • Cut potatoes into uniform sizes to guarantee even cooking. • Use high-quality prosciutto for the best flavor and crispiest texture. • Let the potatoes steam dry after boiling to remove excess moisture, which helps achieve that desirable crispy exterior. • Season generously with salt and freshly ground black pepper to enhance the overall flavor profile. • Serve immediately for the best texture and temperature - these potatoes are best enjoyed piping hot!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 12g
Fat: 20g
Saturated Fat: 10g
Cholesterol: 50mg
