Prepare to embark on a culinary journey that will revolutionize your side dish repertoire! This Pan Roasted Italian Potato Salad with Crispy Prosciutto is not just another potato recipe - it's a flavor explosion that combines the rustic charm of perfectly roasted baby potatoes with the irresistible crunch of crispy prosciutto. Imagine a dish that brings together the bold flavors of Italy right to your dinner table, creating a mouthwatering experience that will have your guests begging for seconds.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- Baby potatoes
- Olive oil
- Garlic, minced
- Fresh parsley, chopped
- Crispy prosciutto, crumbled
- Red wine vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting the baby potatoes, allowing them to become tender and golden brown.
- Wash the baby potatoes thoroughly under cold water to remove any dirt. Pat them dry with a clean kitchen towel.
- In a large mixing bowl, toss the baby potatoes with a generous drizzle of olive oil, ensuring they are well coated. Season with salt and pepper to taste.
- Spread the coated potatoes in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until they are fork-tender and crispy on the outside. Make sure to toss them halfway through the cooking time for even roasting.
- While the potatoes are roasting, prepare the crispy prosciutto. In a skillet over medium heat, add a small amount of olive oil and then add the prosciutto slices. Cook until they are golden and crispy, about 5-7 minutes. Remove from the skillet and place them on a paper towel to drain excess oil.
- Once the potatoes are done roasting, remove them from the oven and let them cool for a few minutes. Then, cut them in half or quarters, depending on your preference.
- In a large serving bowl, combine the warm roasted potatoes, minced garlic, chopped fresh parsley, and crumbled crispy prosciutto.
- Drizzle the mixture with red wine vinegar and additional olive oil to taste. Toss everything gently until well combined, ensuring the potatoes are coated with the dressing.
- Adjust seasoning with more salt and pepper if needed. Serve the pan roasted Italian potato salad warm or at room temperature, garnished with additional parsley if desired.
Tips
- Choose the Right Potatoes: Use small, uniform baby potatoes to ensure even cooking and a beautiful presentation.
- Olive Oil is Key: Don't be shy with the olive oil - it helps create that perfect crispy exterior on your potatoes.
- Crispy Prosciutto Technique: Cook the prosciutto slowly and evenly to achieve that perfect crunch. Watch it carefully to prevent burning.
- Temperature Matters: Roast at 400°F (200°C) and rotate the potatoes halfway through for even golden-brown coloring.
- Fresh Herbs Make a Difference: Use freshly chopped parsley for maximum flavor and a vibrant touch.
- Serve Temperature: This salad is versatile - it's delicious warm or at room temperature, making it perfect for various occasions.
- Vinegar Tip: Add red wine vinegar gradually and taste as you go to balance the flavors perfectly.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
