Crispy edges on fluffy little potato chunks mixed with fresh herbs and butter. What could be more delicious then that as a side dish? Well maybe if you add prosciutto like I did, that’s how!
For these I used golden potatoes and diced them small with the skins on. I had some wonderful fresh prosciutto and rolled up 3 wide slices and used a chiffonade cutting technique to make ribbons of the meat. The chiffonade technique is one where you take basil leaves, but in this case the flat prosciutto, and roll them into a tube then carefully cut across the ends of the tube with your knife to produce fine strips.
But, back to this recipe. Along with the fresh cut rosemary and chives these made for a great start to a side dish. The crispy pork prosciutto added so much flavor to the golden browned potatoes and the fresh herbs added just another level of flavor for the palette.
In a large sauté pan melt the butter and olive oil on medium high. Add the diced potatoes to the pan and season with kosher salt and freshly ground black pepper. Sauté them until golden and then add the prosciutto to brown and both get crispy on the edges.
Before you remove the potatoes from the pan add the fresh herbs and toss to coat evenly. Sauté for a minute or two more and serve hot.
I served these along side of a beautiful pork loin chop and some sweet and deliciously tart Apple Cranberry Chutney.
Roasted Potatoes with Prosciutto, Rosemary and Chives
- 2 large golden potatoes
- 3 tbsp butter
- 1 tbsp olive oil
- 3 pieces of prosciutto
- 20 chives
- 2 rosemary sprigs
- kosher salt
- freshly ground black pepper
- Wash and cut the potatoes into small dice for quicker cooking.
- In a large skillet add the butter and olive oil and sauté the potatoes until golden on all sides. The oil helps the butter from burning.
- Make a chiffonade of the prosciutto. The chiffonade technique is one where you take the flat or leafy product and roll them into a tube then carefully cut across the ends of the tube with your knife to produce fine strips. Add this to the pan with the potatoes and cook until both are crispy and browned.
- Before serving, add the chopped chives and rosemary, season with kosher salt and freshly ground black pepper and serve.