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2 Comments This delicious and easy dish of roasted potatoes with cream cheese and prosciutto is perfect for a appetizer or even as a small meal or pick me up. Perfect for any festive occasion.
Roasted potatoes with cream cheese
There are a couple of flavors that go really well together. And crunchy roasted potatoes with the creaminess of cream cheese mixed with fresh herbs is one really good example of those flavors. The recipe comes from Delicious magazine. Don’t ask me which edition as it’s been a while but I can still remember how really good these potatoes where.
There are of course several ways to make the perfect potatoes but these roasted potatoes are my favorite for sure. I like leaving the skin on for this as it looks prettier but also it enhances the taste. So definitely worth picking potatoes where you can eat the skin. Try and look for ‘young potatoes’ or ‘new potatoes’. They skin tends to be thinner than older potatoes or different varieties. And you need them to be young and flexible.
Boil them first
I do like to make sure I boil the potatoes first before baking. That’s a step you could potentially skip but if you want to make absolutely sure your potatoes are perfect than precooking them is a wise idea. It also saves time in the oven.
For mixing with the cream cheese I’ve picked parsley, thyme and basil, but you could pick almost any kind of herbs you like. Try and use oregano, chives or even sage will do nicely. The potatoes are versatile enough to soak up any flavor. You can keep it vegetarian by letting the prosciutto out if you want.
Also check the below recipes:
Roasted potatoes with cream cheese
Ingredients
- 12 young potatoes leave the skin on
- Oil for greasing the baking tray
- 2,5 tbsp olive oil extra vierge
- 1 clove garlic pureed
- 2 tbsp flat leaf parsley finely chopped
- 1 tbsp thyme leaves finely chopped
- 1 tbsp basil leaves finely chopped
- 150 g creme fraiche ricotta or creamcheese
- 12 slices prosciutto
- 85 g watercress
How to make cream cheese roasted potatoes
- Boil the potatoes for 15 min. in boiling water with plenty of salt. Leave them to drain well and cool them down slightly.
- Preheat the oven to 240˚C (460˚F). Divide the potatoes over a lightly oiled baking tray or cover with baking paper. Press each potato flat with a spoon or other tool. Sprinkle with olive oil and add salt and pepper.
- Roast the potatoes for about 20-30 minutes or until crispy and golden brown. Leave to cool for about 10-15 minutes.
- Whisk the garlic, herbs and creme fraiche (or ricotta or creamcheese) together in a bowl and put a spoonfull on top of each potato. Put a slice of prosiutto on top and serve the potatoes on a bit of watercress.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
A delicious recipe…and a great way for me to use up any extra cream cheese! Thanks for sharing this recipe. Baking from 🇬🇧
Thanks so much! Glad you liked them!