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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.
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*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.