Little Potatoes with Crispy Prosciutto and Sage Little Potatoes with Crispy Prosciutto and Sage

Little Potatoes with Crispy Prosciutto and Sage

Dynamic Duo

The fantastic flavors in our delicious Little potatoes with Crispy Prosciutto and Sage will make your taste buds very happy!

Notes:

Grapeseed oil has a high smoke point so it’s ideal for frying. The olive oil adds great flavor – so you’ll want to use a mix of both oils when preparing this recipe.

Special thanks to A Family Feast for this simple and tasty recipe!

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Little Potatoes with Crispy Prosciutto and Sage

By Jack and Martha Pesa

Little Potatoes with Crispy Prosciutto and Sage

Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Dynamic Duo

Dynamic Duo

Where To Buy

Preparation

In a very large skillet, heat grapeseed and olive oil over medium heat to about 325 °F, or lower (just under the smoking point). It is very important to keep the heat under 325 °F and maintain that heat throughout. Using a deep fry thermometer is helpful.

Cook the prosciutto in 2 to 3 batches, cooking for a few minutes on each side to crisp then move to paper towels to drain. These will be added back in at the end of the cooking process. Try not to eat them.

If the oil has a lot of burned bits, strain out sediment and pour oil back into the skillet. Heat again to just below 325 °F.

Add just the small sage leaves (you’ll use the large leaves later) and cook on both sides, about one minute per side then remove to paper towels. These will be added back in at the end of the cooking process.

Make sure oil is no higher than 325 °F and add the whole peeled garlic cloves and brown on all sides then remove to paper towels. They should be brown all over and soft inside, but be careful not to burn the cloves. The cooking process should take about 4 to 5 minutes. Place garlic on your cutting board and chop into small pieces. These will be also added back in at the end of the cooking process.

Heat the oil again to just under 325 °F and once hot, add half the Little potatoes, cut side down and cook until the cut side has browned, about 2 to 3 minutes. Use a spatula and remove to a bowl. Once the oil is hot again, add the rest of the potatoes cut down and again cook 2 to 3 minutes until browned.

Flip these potatoes over and add the first potato batch back to the skillet, along with the large uncooked sage leaves. Sprinkle on the pepper, give the mixture a toss, then cover the skillet and reduce heat to low.

Cook potatoes covered on low for 10 to 15 minutes until tender.

Remove the pan from the heat and drain off excess oil. (You can discard this oil.) Also pick out and discard the large cooked sage leaves.

Add one tablespoon of butter to the skillet, reduce heat to medium and add the chopped garlic and heat for one minute.

Add the cooked potatoes and once the mixture is hot, remove from heat and toss in the cooked prosciutto and cooked sage leaves.

If serving with cooked eggs, melt remaining tablespoon of butter into a smaller skillet and fry the eggs.

Serve fried eggs with Potatoes with Crispy Prosciutto and Sage on the side. Or, serve the potatoes as a side dish with other entrees.

Step 1 out of 13

In a very large skillet, heat grapeseed and olive oil over medium heat to about 325 °F, or lower (just under the smoking point). It is very important to keep the heat under 325 °F and maintain that heat throughout. Using a deep fry thermometer is helpful.

Step 2 out of 13

Cook the prosciutto in 2 to 3 batches, cooking for a few minutes on each side to crisp then move to paper towels to drain. These will be added back in at the end of the cooking process. Try not to eat them.

Step 3 out of 13

If the oil has a lot of burned bits, strain out sediment and pour oil back into the skillet. Heat again to just below 325 °F.

Step 4 out of 13

Add just the small sage leaves (you’ll use the large leaves later) and cook on both sides, about one minute per side then remove to paper towels. These will be added back in at the end of the cooking process.

Step 5 out of 13

Make sure oil is no higher than 325 °F and add the whole peeled garlic cloves and brown on all sides then remove to paper towels. They should be brown all over and soft inside, but be careful not to burn the cloves. The cooking process should take about 4 to 5 minutes. Place garlic on your cutting board and chop into small pieces. These will be also added back in at the end of the cooking process.

Step 6 out of 13

Heat the oil again to just under 325 °F and once hot, add half the Little potatoes, cut side down and cook until the cut side has browned, about 2 to 3 minutes. Use a spatula and remove to a bowl. Once the oil is hot again, add the rest of the potatoes cut down and again cook 2 to 3 minutes until browned.

Step 7 out of 13

Flip these potatoes over and add the first potato batch back to the skillet, along with the large uncooked sage leaves. Sprinkle on the pepper, give the mixture a toss, then cover the skillet and reduce heat to low.

Step 8 out of 13

Cook potatoes covered on low for 10 to 15 minutes until tender.

Step 9 out of 13

Remove the pan from the heat and drain off excess oil. (You can discard this oil.) Also pick out and discard the large cooked sage leaves.

Step 10 out of 13

Add one tablespoon of butter to the skillet, reduce heat to medium and add the chopped garlic and heat for one minute.

Step 11 out of 13

Add the cooked potatoes and once the mixture is hot, remove from heat and toss in the cooked prosciutto and cooked sage leaves.

Step 12 out of 13

If serving with cooked eggs, melt remaining tablespoon of butter into a smaller skillet and fry the eggs.

Step 13 out of 13

Serve fried eggs with Potatoes with Crispy Prosciutto and Sage on the side. Or, serve the potatoes as a side dish with other entrees.

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