The fantastic flavors in our delicious Little Potatoes with Crispy Prosciutto and Sage will make your taste buds very happy!
This post is sponsored by The Little Potato Company. Jack and I have been fans of Creamer potatoes from The Little Potato Company for years, and we are so thrilled to be partnering with them today.
Now that September has arrived, there’s a cool nip in the air. (I love it!) So, our thoughts are turning straight toward all of our favorite fall comfort foods, including this recipe for Little Potatoes with Crispy Prosciutto and Sage. We love Creamer potatoes for this recipe because they are fun, colorful, and delicious – yet simple to use.
Little Potatoes with Crispy Prosciutto and Sage are made with halved and fried Creamer potatoes from The Little Potato Company, then tossed with salty fried prosciutto, pan-roasted garlic, and crispy fried, fresh sage leaves.
This easy dish is so good – with so many wonderful, lip-smacking flavors – I predict it will be on your fall menu all season long!
You can serve these Little Potatoes with Crispy Prosciutto and Sage alongside some eggs for a delicious breakfast, or they can be served as a side dish with just about any meal.
How do you make Little Potatoes with Crispy Prosciutto and Sage?
You’ll start by cutting thin slices of prosciutto into quarters, then frying the pieces until crispy. Set them aside.
In the same pan, fry small, fresh, sage leaves until crispy – and set those aside too. Do the same, yet again, frying up a few whole garlic cloves until golden on the outside and soft on the inside.
Next, slice your Creamer potatoes in half, then place them cut-side down to fry in a hot, oiled skillet. Turn the potatoes after a few minutes to brown the other side, then cover, and cook until the potatoes are fork-tender.
Drain the pan of any excess oil, combine your cooked potatoes with the crispy prosciutto, sage and garlic – then you are ready to serve!
Cooking with Creamer potatoes from The Little Potato Company
We chose The Little Potato Company’s Dynamic Duo potatoes for our Little Potatoes with Crispy Prosciutto and Sage recipe today. We love the mix of two varietal colors – but any of The Little Potato Company’s varietals of Creamer potatoes will work in this recipe.
No washing or peeling is required with the Little potatoes – so they are very easy to prepare, and they can be cooked in a number of different ways in just minutes. You can smash, steam, boil, roast, grill, or fry them (like we did in today’s recipe).
The Little Potato Company also offers Microwave Ready Kits in three delicious flavors: Savory Herb, Garlic Parsley and new Tomato Basil. Just open the package, remove the seasoning pack, and cook in the microwave for five minutes. Then add some oil or butter, stir in the seasoning pack, and your delicious potato side dish is ready to serve – great for nights when you are short on time!
More about The Little Potato Company
The Little Potato Company exclusively grows high-quality, nutritious Creamer potatoes in a number of different colorful varietals.
Creamer potatoes are the smallest potato in the potato family – but they are not baby potatoes. They are bred to be small – just like a cherry tomato is bred to be small in the tomato family. (You can see in the photo below that Creamer potatoes are smaller in size than a whole egg!)
The Little Potato Company conveniently packages their Creamer potatoes already washed – which is a great time-saver for today’s busy families.
Creamer potatoes have a naturally buttery taste, creamy texture, and are meant to be eaten with their skin on – which means no peeling is required (another time saver!). And, because they are all evenly-sized, they cook to the same “doneness” in your recipes.
Creamer potatoes are also a nutritious and delicious vegetable – packed with essential vitamins and nutrients including fiber, iron, magnesium, and vitamin B6. They are also naturally gluten-free, contain no fat, sodium or cholesterol, and only 120 calories per serving.
Visit www.littlepotatoes.com for more information about The Little Potato Company, including all of their delicious products and Where to Buy Little potatoes near you. Look for The Little Potato Company products in your supermarket’s produce aisle.
Pan-fried Creamer potatoes tossed with crispy prosciutto and fresh sage.
4 tablespoons of grapeseed or canola oil*
4 tablespoons good quality extra virgin olive oil*
12 slices prosciutto, cut into four equal pieces (total 48 pieces)
20 sage leaves of varying sizes, small and large leaves divided
4 medium garlic cloves
1.5 pound bag Dynamic Duo Creamer potatoes by The Little Potato Company, cut in half (lengthwise if oval shaped)
½ teaspoon freshly ground black pepper
2 tablespoons butter, divided
8 whole eggs to fry (2 per serving), optional
In a very large skillet, heat grapeseed and olive oil over medium heat to about 325 degrees F, or lower (just under the smoking point). Note: It is very important to keep the heat under 325 degrees F and maintain that heat throughout. Using a deep fry thermometer is helpful.
Cook the prosciutto in 2-3 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 degrees 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 degrees 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 4-5 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 degrees F and once hot, add half the Little potatoes, cut side down and cook until the cut side has browned, about 2-3 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 2-3 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 10-15 minutes until tender. (We took one potato out after 10 minutes and poked with a fork, then decided to cook for three more minutes.)
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, and melt on medium heat. 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 the remaining tablespoon of butter into a smaller skillet and fry the eggs.
Serve fried eggs with Little Potatoes with Crispy Prosciutto and Sage on the side. Or, serve the potatoes as a side dish with other entrees.
*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 for this recipe.
Nutritional information below includes 2 fried eggs per serving.
Keywords: Potatoes with Crispy Prosciutto and Sage