Warm roast potato salad

1. Preheat Oven and Prepare Potatoes:
Preheat your oven to 200°C (400°F). Wash the potatoes thoroughly and cut them into bite-sized chunks. Pat dry with a paper towel.

2. Roast Potatoes:
Place the potato chunks on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper to taste. Toss the potatoes to ensure they are evenly coated with the oil. Spread them out in a single layer.

3. Roasting Time:
Roast the potatoes in the preheated oven for about 35-40 minutes, or until they are golden brown and crispy on the outside and tender on the inside. Stir the potatoes halfway through the cooking time to ensure even roasting.

4. Prepare Prosciutto:
While the potatoes are roasting, heat a small pan over medium heat. Add the slices of prosciutto and cook until they are crispy, about 2-3 minutes on each side. Remove from the pan and place on a paper towel to drain. Once cooled, crumble the prosciutto into small pieces.

5. Make the Dressing:
In a large bowl, combine 1/3 cup sour cream, 1/3 cup mayonnaise, 1 tablespoon lemon juice, 1 tablespoon capers (rinsed and drained), 1 tablespoon chopped fresh parsley, and 1 tablespoon chopped basil. Mix well until smooth and creamy.

6. Combine Ingredients:
Once the potatoes are done roasting, remove them from the oven and let them cool slightly for about 5 minutes. Add the warm potatoes to the bowl with the dressing and gently toss to coat them evenly.

7. Add Prosciutto:
Gently fold in the crumbled crispy prosciutto.

8. Serve:
Transfer the warm roast potato salad to a serving dish. Garnish with additional chopped parsley and basil if desired. Serve immediately.