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Pesto Potatoes with Crispy Prosciutto and Burrata

Jul 19, 2022 | 0 comments

These DELICIOUS pesto potatoes are the ultimate summer side. Perfectly cooked baby potatoes are tossed with basil pesto, and creamy burrata then finished with addictive crispy prosciutto shards. Say hello to a new favourite!

Pesto potatoes with crispy prosciutto and burrata in a blue and white bowl with a gold spoon on a grey marble background.

Everyone needs a couple of quick potato salads up their sleeves, and this one is a real winner. There’s just something about the combination of fresh, herby basil pesto, crispy and salty prosciutto and creamy burrata with soft and buttery potatoes which is just so good. It’s a perfect make-ahead side to take along to barbecues or parties – or make a big batch on Sunday and use it throughout the week.

Ingredients

There are only 4 ingredients that go into these pesto potatoes! It’s also easily made vegan or vegetarian.

Ingredients for pesto potatoes with crispy prosciutto and burrata laid out on a grey marble background.
  • Potatoes. Go for a waxy variety (baby potatoes, new potatoes, Jersey Royals or Charlotte) so they keep their shape after cooking and being tossed with the pesto. Floury ones (Maris Piper, King Edward) are prone to falling apart if they’re cooked for this long.
  • Pesto. I love using my homemade basil pesto for this and really recommend you give it a go! If not, use a good quality, fresh pesto if you can find it. Because the pesto is such a dominant flavour you want to make sure you’re using a good one – the jarred ones don’t really compare.
  • Prosciutto. Cooking prosciutto in the oven for just 10 minutes creates an UNREAL crispy garnish you can use with loads of dishes (it’s fab for salads, pasta, in sandwiches…) You’ll become addicted, I promise.
  • Burrata. The burrata provides a lovely creamy element to these potatoes that works so well with the pesto and salty prosciutto. I’m not the biggest burrata fan because I find it a little bit much sometimes (it is basically a ball of cream!), but little bits of it in this salad is perfect.

MAKE IT VEGAN: Go for your favourite vegan pesto (or leave out the parmesan in my recipe), swap the prosciutto for 1 tablespoon of toasted cashews, almonds, walnuts or pistachios and replace the burrata with nutritional yeast.

How to make it

Start by cooking your potatoes. The key to a really flavoursome potato salad comes from very well-salted potato water, so you’re going to add 3 tablespoons of salt to the pot with your potatoes and water. The potatoes really do need it and I know it seems a lot, but it’s heavily diluted in all the water. Boil the potatoes for 18 minutes, or until they can be pierced with a fork, but are still firm. You don’t want them to be falling apart, so they should still be a little firm. If you’re not sure, take one out and cut it in half to check whether it’s cooked. Once they’re ready, drain the water out, then put them back in the dry pan to cool.

While the potatoes are cooking, make the crispy prosciutto. This, along with parmesan crisps, are some of my favourite things to make as a garnish to jazz up any dish. They both look and seem more fancy and complicated than they really are when in reality, you literally just throw them in the oven for 10 minutes! Lay out the slices of prosciutto on a lined oven tray and bake for 10 minutes at 180C/350F fan. Set aside – they’ll continue to crisp up as they sit. Once they’re cool, break them into little shards.

When the potatoes are cool, it’s time to assemble the salad. Mix the pesto and potatoes in a large bowl and scatter over half the crispy prosciutto. Transfer to a serving bowl, then sprinkle the rest of the prosciutto on top and finish with the torn burrata pieces.


Three things to serve them with


Got a question?

Can I make this in advance?

These pesto potatoes are brilliant to make in advance, and I will actually often do that to save time. They’ll keep for 5 days in a covered container in the fridge.

What pesto do you use for this?

I’ll normally use my quick homemade basil pesto for this dish – it really is easy and the flavour is SO superior to anything from a jar. If you don’t want to make your own, try to find a fresh pesto from the store – these are much better than jarred. Because the pesto is such a dominant flavour in the dish I really recommend going for a good one or making it yourself.

I’m a vegetarian, can I leave out the prosciutto?

You can! The potatoes will still be super delicious without it. If you’d still like to add a little crunch, use 1 tablespoon of toasted lightly crushed cashews, almonds, walnuts, pecans or pistachios as an alternative.

Can I make this with vegan pesto?

Definitely! This recipe can easily be made vegan by replacing the pesto with your favourite vegan version (or make my homemade version and leave out the parmesan). Like the vegetarian option, you can replace the crispy prosciutto with 1 tablespoon of toasted, lightly crushed nuts and leave out the burrata. Sprinkle over some nutritional yeast if you like to get that umami, cheesy flavour.

What potatoes are best for this recipe?

I recommend using a waxy potato for this, so they hold their shape after cooking and tossing with the pesto. Go for baby potatoes, new potatoes, Jersey Royals or Charlotte varieties.


Watch me make it

@dishedbykate

Obsessed with this mayo free pesto potato salad! The crispy prosciutto and burrata just 🔥 #recipes #potatosalad #summerfood #burrata #easyrecipes

♬ GOOD VIBES – Ellen Once Again

Like this recipe? Here are some of my favourite potato recipes you might enjoy

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Pesto potatoes with crispy prosciutto and burrata in a blue and white bowl with a gold spoon on a grey marble background.

Pesto Potatoes with Crispy Prosciutto and Burrata


  • Author: Kate Alexandra
  • Total Time: 23 minutes
  • Yield: 6 side servings 1x

Description

These DELICIOUS pesto potatoes are the ultimate summer side. Perfectly cooked baby potatoes are tossed with basil pesto, creamy burrata and finished with addictive crispy prosciutto shards. Say hello to a new favourite!

Remember, if you’re looking for US measurements, just use the ‘Units’ section and click on ‘US’.


Ingredients

Units Scale

For the pesto potatoes – 

  • 1kg baby potatoes (or other waxy potato)
  • 100g basil pesto (use my quick homemade recipe below or your favourite store bought pesto)
  • 4 slices prosciutto
  • Handful of basil leaves, torn
  • Half a ball of burrata (or use mozzarella)

For the homemade pesto –

  • 2 packed cups fresh basil leaves
  • 1/2 cup freshly grated parmesan
  • 4 cloves of garlic
  • 1/3 cup toasted pine nuts (or cashews, walnuts, almonds, pistachios, sunflower seeds or pumpkin seeds)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 cup olive oil

Instructions

  1. Cook the potatoes. Get the potatoes into a large pot along with the 3 tablespoons of salt. Cover them with cold water and bring to a boil over high heat. Simmer for 18 minutes, until the potatoes can be pierced with a fork, but still have a little bit of tension to them. You want them to be cooked, but firm. If you’re not sure, take one out of the pot and cut it in half to check if it’s cooked. Drain the potatoes, then transfer them back into the now-dry pot to cool.
  2. Make the crispy prosciutto. Heat your oven to 180C/350F fan and line an oven tray with baking paper. Lay out the prosciutto slices onto the tray, and cook for 10 minutes until crispy. Set aside to cool (they’ll continue to crisp up during this time), then crumble them up into small shards.
  3. Mix the potatoes. Once the potatoes are cool, add them to a large mixing bowl along with the 100g of pesto. Give the potatoes a really good mix through the pesto to make sure they’re all well-coated. 
  4. Garnish and serve. Transfer the potatoes to a serving plate, then scatter over the crispy prosciutto. Tear small pieces off the burrata, and place them all over the top of the potatoes. Finish by scattering over the torn basil leaves, and a good sprinkling of flaky salt.

If you’re making homemade pesto –

  1. Add the 2 cups of basil leaves, ½ cup grated parmesan, ⅓ cup pine nuts (or alternative), 3 garlic cloves, 1 tablespoon lemon juice and ½ teaspoon of salt to the bowl of a food processor and blitz for a minute, until it turns into a rough paste. Scrape down the sides. With the motor running, slowly drizzle in the olive oil to create a lovely emulsified pesto. Done!

Notes

The pesto potatoes keep really well. Make them a couple of days ahead of serving them if you like, and keep in a covered container in the fridge. They’ll last for 5 days this way.

Make them vegetarian or vegan by switching out the prosciutto for 1 tablespoon of toasted nuts (cashews, almonds, walnuts or pistachios are great), use a vegan pesto and leave out the burrata.

  • Prep Time: 5
  • Cook Time: 18
  • Category: salads
  • Method: stove top
  • Cuisine: mediterranean

Nutrition

  • Serving Size: 150g

Keywords: potato salad, potatoes

Welcome!

I’m Kate, the creator behind Dished. I love creating flavour packed, simple (ish) recipes for you, designed for every day and special occasions.

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