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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