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.