Roasted potatoes with cream cheese and prosciutto | Simone's Kitchen (2024)

posted by Simone van den Berg on Feb 22, 2022 0 comments »

This delicious and easy dish 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.

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:

• The perfect baked potato
• Super easy and delicious potato salad with sausages
• Beetroot salad with egg and chives
• Sweet potato curry with chicken
• To bowl or not to bowl… Sweet potato breakfast bowl