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Tuscan Potatoes Recipe

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This recipe for Tuscan Potatoes is from Ballinger Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound petite potatoes, quartered
8 white mushrooms
1/4 yellow onion, diced
1/2 red pepper, diced
2 cloves garlic, minced
2 Tbsp olive oil
sea salt, to taste
pepper to taste
3 slices prosciutto
4 fresh basil leaves, chopped
2 tsp fresh parsley, chopped
2 Tbsp parmesan cheese, grated
Directions:
Directions:
Preheat ove to 450 degrees
Line a baking sheet with non stick aluminum foil.
Combine the potatoes, mushrooms, onion, red bell pepper, garlic, olive oil, salt, and pepper in a large bowl until evenly combined.
Spread the potato mixture onto prepared baking sheet.
Roast the mixture for 15 minutes
Remove the baking sheet from the oven and stir the mixture.
Return the baking sheet to the oven and bake until the potatoes are crisp, for about 20 minutes.
Place the prosciutto in a skillet over medium high heat, cooking and stirring until slightly crisp, about 3-4 minutes.
Transfer the prosciutto to a cutting board and chop it.
Top the potato mixture with crisp prosciutto, basil, parsley, and parmesan.
Serve.

 

 

 

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