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Tuscan-Herbed Potatoes

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Potato Type: Petite
Cuisine: American
Prep Method: Roasted

Dish

Side DishMain DishSnack

Prep Time

10 Mins

Cook Time

38 Mins

Ingredients

  • 1 lb. petite potatoes, quartered
  • 8 white mushrooms, sliced
  • 1/4 yellow onion, diced
  • 1/2 red bell pepper, diced
  • 2 cloves garlic, minced
  • 2 Tablespoons extra-virgin olive oil
  • Sea salt and ground black pepper to taste
  • 3 slices prosciutto
  • 4 fresh basil leaves, chopped
  • 2 teaspoons chopped fresh parsley
  • 2 Tablespoons grated Parmesan cheese

Preparation

  1. Preheat oven to 450ºF
  2. Line a baking sheet with non-stick aluminum foil.
  3. Combine potatoes, mushrooms, onion, red bell pepper, garlic, olive oil, salt, and pepper in a large bowl until evenly coated. Spread potato mixture onto the prepared baking sheet.
  4. Roast in the preheated oven for 15 minutes. Remove baking sheet from oven, stir potato mixture, and continue roasting until potatoes are crisp, about 20 minutes more.
  5. Place prosciutto in a skillet over medium-high heat; cook and stir until slightly crisp, 3 to 4 minutes. Transfer prosciutto to a cutting board and chop.
  6. Top potato mixture with prosciutto, basil, parsley, and Parmesan cheese.

1 Review

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Sue Waite-York

We loved it! Wonderful balance and flavor. We used organic Dark Red Norland potatoes and our own home grown garlic and...Read Full Review

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Sue Waite-York

We loved it! Wonderful balance and flavor. We used organic Dark Red Norland potatoes and our own home grown garlic and onions.

Recipe By: Jewel Kingsley, Kim Mancuso and Stacy Rennie

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