Springtime Potatoes and Peas with Crisped Prosciutto

1. Boil Potatoes

Start by boiling the diced potatoes in a medium pot of water with a tablespoon of kosher salt. This should take about 10 to 12 minutes until the potatoes are just tender enough to be pierced with a fork.

2. Drain Potatoes

Once the potatoes are tender, drain them and set them aside.

3. Sauté Onion and Prosciutto

Heat a large skillet over medium heat and add a small glug of extra-virgin olive oil. Toss in the finely chopped onion and the chopped prosciutto. Sauté them together for about 5 to 6 minutes, making sure that the onion becomes soft and fragrant while the prosciutto crisps around the edges.

4. Cook Peas and Potatoes

Add the shelled peas and the boiled potatoes to the skillet. Season with a pinch of kosher salt and some freshly ground black pepper. Pour in a splash of water to help steam-cook the peas and potatoes together. Let them cook for about 3 to 4 minutes, just until the peas are tender and the flavors have melded beautifully.

5. Add Mint and Finish

Toss in a small handful of fresh mint leaves, tearing them slightly to release their aroma. Give the dish a final taste and adjust the seasoning if necessary. Drizzle a bit of extra-virgin olive oil over the top for added richness and freshness. Serve the dish warm.