Description

These vibrant Pesto Potatoes with Crispy Prosciutto and Burrata are a summer side dish dream. Creamy baby potatoes tossed in herbaceous basil pesto, topped with silky burrata and crunchy prosciutto shards — this dish is perfect for BBQs, garden parties, or meal prep. A show-stopper with minimal effort!

Ingredients

For the pesto potatoes:
2 lbs (1 kg) baby potatoes (or waxy variety)
1/2 cup basil pesto
4 slices prosciutto
Handful fresh basil leaves, torn
1 ball burrata
Salt to taste

For the homemade pesto:
2 packed cups fresh basil leaves
1/2 cup grated parmesan
4 garlic cloves
1/3 cup toasted pine nuts (or cashews, walnuts, almonds, pistachios, sunflower or pumpkin seeds)
1 tbsp lemon juice
1/2 tsp salt
1/2 cup olive oil

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Instructions

Cook potatoes: Add potatoes to a large pot with salted water. Bring to a boil, then simmer for 20 mins until fork-tender but still firm. Drain and return to pot to cool.
Bake prosciutto: Preheat oven to 350°F (180°C). Line a tray with parchment, add prosciutto slices, and bake for 10 mins until crispy. Cool and crumble into shards.
Mix potatoes: Add cooled potatoes to a bowl, toss with pesto until evenly coated.

Assemble: Plate the pesto potatoes. Tear burrata into small chunks and scatter over top. Sprinkle with crispy prosciutto shards and fresh basil. Finish with flaky salt. Serve warm or at room temp.

Notes

This dish can be served warm or chilled. Swap prosciutto for crispy pancetta or omit for a vegetarian version. Store leftovers in an airtight container for up to 3 days. Use store-bought pesto for convenience, or make it fresh for extra flavor.

Nutrition

Serving Size: ~1/5 of recipe
Calories: 360
Sugar: 2g
Sodium: 580mg
Fat: 24g
Saturated Fat: 7g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 10g
Cholesterol: 30mg