Baked Potato with Prosciutto in an exceedingly pan is flat-out, it’s one of my all-time favourite potato dishes. we often prepare them, and they’re excellent for occasions where you wish a fast, simple, but incredibly delicious entremots.
This hot potato salad is amazingly simple and loaded with flavour. We make it often after we have a lazy day because it’s simple to create but so tasty. This dish can even be made before time and reheated easily either during a pan or maybe within the microwave – just what you wish if you’re making a variety of side dishes.
The Best Types of Baking Potatoes
Nothing really compares to our love of potatoes. Potatoes are our comfort and celebration food. We cook them in every possible way, from an easy baked to a layered gratin, to a stretchy aligoté. And as a cook, we’ve come to understand a number of the subtle differences between the assorted forms of potatoes. Our three go-to potatoes are Russet, Red, and Yukon Gold. We love all equally and for very different applications. And for this case we like us use Russet for baking.
Due to their thick exterior and fluffy, starchy interior, russet potatoes make the tastiest baked potatoes (once baked, of course). The waxy potatoes should only be cut in half and roasted with some rosemary. While you have good potatoes now, some steps are needed to make sure the potatoes are used well.
- Scrub the skin well: Those Russets you’re about to eat came from the ground and are probably still covered in a considerable amount of dirt. Give ’em a rinse, people!
- The key to crispy skin: is to have dry skin before baking, and you definitely want to eat the skin. It’s got all the flavour. After you give the potatoes a good scrub, make sure to dry them thoroughly with a clean dish towel. Moisture will result in soggy sadness.
- Season it well: You’ll also want to coat them with olive oil. Not only does it help the skin crisp up even more but it makes it taste better. Rub the potatoes all over before baking, then season generously. Without enough salt, they’ll taste boring and plain.
- Bake it at high temperature: And high heat makes all the difference in the world. We’re talking 220°C high. Any lower than that, and you’ll likely be tucking into leathery, crinkly skin.
What you’ll need
The wonderful thing about this easy potato side dish is that most of the ingredients are in the title – aka relatively few – and few ingredients often equals easy to make, just like this recipe. Other than potatoes here are the other few ingredients that you need.
- Prosciutto: the thin prosciutto becomes super crunchy and adds a great contrast to those soft potatoes. You could swap this for bacon or pancetta, even ham.
- Red Cheddar Cheese: This bold flavour is perfectly balanced by the light creamy flesh of the potatoes
- Chive: this is the perfect herb to go with cheese. It just adds a light fresh touch.
- Oil and sea salt flakes round out the ingredients list.
- Spicy & Sour Mayonnaise
- Roasted white and black sesame for crunch
Spicy & Sour Mayonnaise
The highlight of this dish is the sauce, while sour cream is the perfect match for potato, this spicy & sour mayonnaise spices up your summer. All you need is mayonnaise, hot sauce (we use Cholula, you can use sriracha as a replacement too) and juice of a lime. The ratio to the ingredients is 4:2:1, mix them well in a bowl. When the sauce is done you can serve it together on the potatoes or you can scoop the sauce into the piping bag as we did.
How to make them
- Lay the clean and cut potatoes on the baking tray, drizzle them with plenty of olive oil and season them with season and pepper. Bake it in the preheated oven for 20 minutes, till soft.
- Insert the thin prosciutto in between the potatoes and sprinkle as much cheese as you like to cover the potatoes. Bring it back to the oven and bake for another 8 – 10 minutes till the thin prosciutto turns crispy and the cheese melts. Switch the oven to broiler mode and bake for another 3 minutes for the cheese to turn golden brown.
- Drizzle the prepared sauce over and sprinkle the sesame seeds and chive. Tattda now you are done!!
If you’re after a delicious but quick and easy side dish, these perfectly cooked One Pan Baked Potato with Prosciutto are just what you need. This potato dish is especially great for gatherings where you want a quick and easy but insanely tasty side dish recipe.
xoxo, Joe
One Pan Baked Potato with Prosciutto
Ingredients
7 slices prosciutto
1 kg russet potatoes, washed
2 tsp olive oil
4 tbsp red cheddar cheese
¼ cup fresh chive, roughly chopped
sea salt flakes, to taste
white & black sesame, to sprinkle
4 tbsp mayonnaise
2 tbsp Cholula hot sauce
1 tbsp lime juice
Methods
- Pre-heat the oven.
- Lay the clean and cut potatoes on the baking tray, drizzle them with plenty of olive oil and season them with season and pepper. Bake it in the preheated oven for 20 minutes, till soft.
- Meanwhile, in a bowl, combine mayonnaise, Cholula hot sauce and lime juice, mix it well. When the sauce is done you can serve it together on the potatoes or you can scoop the sauce into the piping bag as we did.
- Insert the thin prosciutto in between the potatoes and sprinkle as much cheese as you like to cover the potatoes. Bring it back to the oven and bake for another 8 – 10 minutes till the thin prosciutto turns crispy and the cheese melts. Switch the oven to broiler mode and bake for another 3 minutes for the cheese to turn golden brown.
- Drizzle the prepared sauce over and sprinkle the sesame seeds and chive. Enjoy!
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