Preparation

Step 1 out of 5

Cut the potatoes into quarters. If using larger Creamer potatoes, cut into sixths. Place the potatoes in a large sauce and cover with cold water by one inch. Bring to a boil and cook until the potatoes are just tender, 8 to 10 minutes. Drain.

Step 2 out of 5

Heat 2 teaspoons olive oil in a large skillet (preferably cast iron) set over medium heat. Add the prosciutto and shallots. Cook, stirring frequently, until the prosciutto is starting to brown. Transfer the shallots and prosciutto to a bowl. Set aside.

Step 3 out of 5

Increase the heat to medium-high. Heat the remaining 1 tablespoon plus one teaspoon olive in the skillet. Add the potatoes and stir to coat with the oil. Season with salt and pepper.

Step 4 out of 5

Cook, stirring occasionally, until the potatoes are browned and cooked through, about 10 minutes.

Step 5 out of 5

Remove from the heat and stir in the goat cheese, cooked prosciutto and shallots, and the parsley. Garnish with basil. Serve.