If you’re craving a dish that’s fresh, indulgent, and bursting with flavor, this one’s for you! Picture perfectly roasted potatoes coated in vibrant pesto, crispy prosciutto adding a savory crunch, and a creamy dollop of burrata on top—what’s not to love? Trust me, this dish is an absolute game-changer. It’s the kind of recipe that’ll make you feel like a culinary genius, even though it’s super easy to throw together. Ready for a taste explosion? Let’s dive in!
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Why You’ll Love Pesto Potatoes with Crispy Prosciutto and Burrata
This dish is a total crowd-pleaser, and here’s why:
Versatile: Whether you’re serving it as a side dish or making it the star of the show, these pesto potatoes work for any occasion. Imagine them on a weeknight dinner plate or served at a gathering where everyone is asking for the recipe.
Simple Yet Elegant: With just a few ingredients, this dish manages to look and taste like it’s from a fine dining restaurant. It’s the kind of meal that makes you look like a pro without much effort.
Flavor-Packed: From the earthy roasted potatoes to the zesty pesto, crispy prosciutto, and creamy burrata, every bite brings a new layer of flavor. It’s comfort food, but with a gourmet twist.
Quick and Easy: Roasting potatoes is a simple, hands-off method that allows you to focus on other parts of the meal. The prosciutto crisps up perfectly in the oven, and the burrata just melts into the potatoes, making it even more irresistible.
Ingredients
Here’s everything you’ll need to make these pesto potatoes with crispy prosciutto and burrata:
Baby Potatoes: The base of the dish. They’re tender on the inside with a crispy exterior when roasted.
Pesto: The fresh, herby sauce that coats the potatoes and adds a burst of vibrant flavor.
Prosciutto: Thin slices of prosciutto become crisp in the oven, adding a salty, savory crunch that pairs perfectly with the potatoes.
Burrata: Creamy, dreamy burrata cheese that melts into the potatoes, adding richness and a luxurious finish.
Olive Oil: For roasting the potatoes and prosciutto, helping them crisp up beautifully.
Garlic: Adds a fragrant depth to the pesto and the overall flavor of the dish.
Lemon Zest: A bit of brightness that enhances the pesto and balances the richness of the burrata.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get cooking! Here’s how you make these delicious pesto potatoes with crispy prosciutto and burrata:
Preheat Your Oven: Start by preheating your oven to 400°F (200°C). This ensures everything roasts evenly and gets that perfect golden-brown crisp.
Prep the Potatoes: Cut the baby potatoes in half (or quarters, depending on their size) and toss them in olive oil, garlic, salt, and pepper. Spread them out on a baking sheet in a single layer.
Crisp the Prosciutto: Lay the prosciutto slices on a separate part of the baking sheet (or on a second one). Roast the potatoes and prosciutto in the preheated oven for 20-25 minutes, or until the potatoes are crispy on the outside and tender on the inside, and the prosciutto is nice and crispy.
Prepare the Pesto: While the potatoes and prosciutto are roasting, mix your pesto (if you’re making it fresh) by combining fresh basil, garlic, Parmesan, olive oil, and a little lemon zest in a blender or food processor. Pulse until smooth and creamy.
Assemble the Dish: Once the potatoes are done, remove them from the oven and transfer them to a serving dish. Crumble the crispy prosciutto over the potatoes and top with a generous scoop of burrata. Drizzle the pesto over everything for that burst of fresh, herby goodness.
Serve and Enjoy: This dish is best served warm, with the burrata melting beautifully over the potatoes. Enjoy!
How to Serve Pesto Potatoes with Crispy Prosciutto and Burrata
These pesto potatoes are delicious on their own, but they also pair wonderfully with a variety of sides. Here are a few suggestions:
Fresh Salads: A light, crisp salad with lemon vinaigrette works wonderfully to balance the richness of the potatoes and burrata.
Grilled Vegetables: Roasted or grilled vegetables like asparagus, zucchini, or bell peppers complement the dish’s flavors and add extra color to your plate.
Crusty Bread: Serve with warm, crusty bread to soak up any leftover pesto sauce or burrata.
As a Main Dish: These pesto potatoes can also work as a main dish, especially if you add a side of greens or a protein like grilled chicken or salmon.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
Prep Ahead: You can prep the pesto ahead of time and store it in the fridge for up to a week. That way, when you’re ready to cook, it’s one less step.
Adjust the Pesto: Feel free to add more garlic, Parmesan, or even some red pepper flakes to your pesto if you like things extra garlicky or spicy.
Dietary Adjustments: If you’re looking for a dairy-free version, swap the burrata for a plant-based cheese and use dairy-free pesto.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 2-3 days. Reheat in the oven for the best texture.
FAQ Section
Q1: Can I substitute regular potatoes for baby potatoes?
A1: Yes, you can use regular potatoes—just be sure to cut them into smaller chunks for even roasting.
Q2: Can I make the pesto ahead of time?
A2: Absolutely! Pesto can be made in advance and stored in the fridge for up to a week.
Q3: Can I use a different cheese instead of burrata?
A3: If you don’t have burrata, you can use fresh mozzarella or ricotta for a similar creamy texture.
Q4: How do I store leftovers?
A4: Store leftovers in an airtight container for up to 2-3 days. Reheat gently in the oven for the best results.
Q5: Can I make this dish without prosciutto?
A5: Yes, you can leave out the prosciutto for a vegetarian version. You could even add some toasted pine nuts or crispy chickpeas for crunch.
Q6: Can I add more veggies to this dish?
A6: Absolutely! Roasted cherry tomatoes, zucchini, or bell peppers would make a great addition.
Q7: How do I make this dish spicier?
A7: Add a pinch of red pepper flakes to the pesto or sprinkle some chili powder over the potatoes before roasting for an extra kick.
Q8: Can I grill the potatoes instead of roasting them?
A8: Yes, grilling the potatoes will give them a smoky flavor and a crispy texture, just be sure to turn them often to avoid burning.
Q9: Can I freeze this dish?
A9: It’s best enjoyed fresh, but you can freeze the potatoes and pesto separately for up to 2-3 months. Reheat and assemble when you’re ready to eat.
Q10: Can I double the recipe for a larger group?
A10: Absolutely! Just make sure to adjust the cooking time if you’re making a larger batch, and spread the potatoes out on multiple baking sheets for even roasting.
Conclusion
These pesto potatoes with crispy prosciutto and burrata are a flavor-packed dish that combines fresh, vibrant ingredients with a touch of indulgence. Whether you’re serving it as a side or as a main, it’s sure to be a hit every time. So gather your ingredients, get cooking, and treat yourself to this mouthwatering masterpiece!
Print
Pesto Potatoes with Crispy Prosciutto and Burrata
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 side servings
- Category: Side Dish
- Method: Broiling
- Cuisine: Italian-American
- Diet: Vegetarian
Description
These delicious pesto potatoes are the ultimate summer side dish. Baby potatoes are tossed in vibrant basil pesto, topped with creamy burrata, and finished off with crispy prosciutto shards for a mouthwatering crunch. Perfect for garden parties, picnics, barbecues, or meal prep.
Ingredients
For the pesto potatoes:
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2 lbs/1 kg baby potatoes (or other waxy potato)
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1/2 cup basil pesto
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4 slices prosciutto
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Handful of fresh basil leaves, torn
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1 ball of burrata
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Salt
For the homemade pesto:
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2 packed cups fresh basil leaves
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1/2 cup freshly grated parmesan
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4 cloves of garlic
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1/3 cup toasted pine nuts (or alternative nuts: cashews, walnuts, almonds, pistachios, sunflower seeds, or pumpkin seeds)
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1 tablespoon lemon juice
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1/2 teaspoon salt
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1/2 cup olive oil
Instructions
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Cook the potatoes:
Add the potatoes to a large pot with a pinch of salt and cover with cold water. Bring to a boil over high heat, then simmer for about 20 minutes until the potatoes can be pierced with a fork but still hold a little firmness. Drain the potatoes, then transfer them back into the dry pot to cool. -
Make the crispy prosciutto:
Preheat your oven to 350°F/180°C (fan). Line a baking tray with parchment paper and place the prosciutto slices on the tray. Bake for 10 minutes, or until crispy. Let it cool (it will continue to crisp up), then crumble into small shards. -
Mix the potatoes:
Once the potatoes have slightly cooled, place them in a large mixing bowl and add the pesto. Toss well to ensure the potatoes are coated evenly with the pesto.
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Garnish and serve:
Transfer the pesto-coated potatoes to a serving plate. Sprinkle over the crispy prosciutto, tear small pieces of burrata and scatter them over the potatoes. Top with torn basil leaves and a sprinkle of flaky salt.
Notes
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Homemade pesto: For a fresh homemade pesto, blitz basil, parmesan, pine nuts, garlic, lemon juice, and salt in a food processor. Drizzle in olive oil to create a smooth, emulsified pesto.
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Storage: Store leftovers in an airtight container for up to 3 days in the fridge.