Warm roast potato salad
This warm roast potato salad features crispy, golden potatoes tossed with a creamy dressing and topped with crunchy prosciutto, fresh herbs, and capers. It's a delicious blend of flavours and textures, perfect as a side dish or a light meal.
Cook time 60 min
Prep time 10 min
Ingredients:
6 potatoes3 slices prosciutto
2 tbsp olive oil
1/3 cup sour cream
1/3 cup mayonnaise
1 tbsp lemon juice
1 tbsp capers
1 tbsp fresh parsley
1 tbsp basil
Instructions:
Preheat your oven to 200°C (400°F). Wash the potatoes thoroughly and cut them into bite-sized chunks. Pat dry with a paper towel.
Place the potato chunks on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper to taste. Toss the potatoes to ensure they are evenly coated with the oil. Spread them out in a single layer.
Roast the potatoes in the preheated oven for about 35-40 minutes, or until they are golden brown and crispy on the outside and tender on the inside. Stir the potatoes halfway through the cooking time to ensure even roasting.
While the potatoes are roasting, heat a small pan over medium heat. Add the slices of prosciutto and cook until they are crispy, about 2-3 minutes on each side. Remove from the pan and place on a paper towel to drain. Once cooled, crumble the prosciutto into small pieces.
In a large bowl, combine 1/3 cup sour cream, 1/3 cup mayonnaise, 1 tablespoon lemon juice, 1 tablespoon capers (rinsed and drained), 1 tablespoon chopped fresh parsley, and 1 tablespoon chopped basil. Mix well until smooth and creamy.
Once the potatoes are done roasting, remove them from the oven and let them cool slightly for about 5 minutes. Add the warm potatoes to the bowl with the dressing and gently toss to coat them evenly.
Gently fold in the crumbled crispy prosciutto.
Transfer the warm roast potato salad to a serving dish. Garnish with additional chopped parsley and basil if desired. Serve immediately.
Warm roast potato salad FAQ:
You should roast the potatoes in a preheated oven at 200°C (400°F) for about 35-40 minutes. Make sure to stir them halfway through for even roasting.
If your potatoes are not crispy, ensure they are spread out in a single layer on the baking sheet and that you have properly preheated the oven. Roasting them longer for an additional 5-10 minutes can also help achieve the desired crispiness.
Yes, you can substitute prosciutto with bacon or a vegetarian option like crispy tofu or tempeh, but note that this will change the flavor and texture of the dish.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Waxy potatoes, such as baby potatoes or Yukon Golds, work well for roasting due to their creamy texture. Avoid starchy potatoes like Russets, as they may become too fluffy.
Nutrition Facts
8 ServingsCalories 180kcal
Protein 4.76g
Carbohydrates 27g
Fiber 3.24g
Sugar 1.58g
Fat 9g
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