Crispy Potato Salad with Pesto Aioli and Prosciutto di Parma

Preheat oven to 400 degrees. On a large baking sheet, layer prosciutto and bake until crispy, about 10 minutes.  Set aside and keep oven at 400 degrees.

Drizzle ¼ cup olive oil onto a large baking sheet; layer potatoes flesh side down. Drizzle with remaining ¼ cup olive oil and season with salt and pepper generously. Bake for 35 minutes until brown and crispy.

In the meantime, in a large bowl, combine pesto and mayonnaise.

Remove potatoes from oven and transfer to large bowl with pesto mixture. Toss until potatoes are evenly coated.

Break prosciutto into small pieces and add ¾ to potato salad. Transfer to a serving dish or bowl and top with remaining crispy prosciutto.

Garish with fresh basil, if desired.