Roasted Potatoes with Figs and Prosciutto
These Roasted Potatoes with Figs and Prosciutto take just 10 minutes to prepare and are a definite contender for easiest side dish ever! Buttery Yukon Gold potatoes are tossed in yogurt, figs, garlic and pepper before being showered with crisp sheets of prosciutto and ribbons of fresh basil. A showstopper for your holiday feast but easy enough for any night of the week.
6 slices Prosciutto
1/2 cup plain Greek yogurt
1/4 cup Robert Rothschild Farm Smoky Fig & Roasted Garlic Spread
2 cloves Garlic, minced
1 tsp. Salt
1/2 tsp. Pepper
1/4 tsp. Red pepper flakes
2 lbs. Yukon Gold potatoes
3 Tbsp. Basil, fresh, julienned
Preheat oven to 375 degrees F.
On a parchment lined baking sheet, lay prosciutto flat and bake for 15 minutes until crisp. Set aside.
Raise oven temperature to 400 degrees F.
Meanwhile, in a large bowl, stir together yogurt, Smoky Fig & Roasted Garlic Spread, garlic, salt, pepper and red pepper flakes.
Add potatoes to bowl and toss to coat.
Line baking sheet with parchment paper and spread potatoes in a single layer.
Bake for 40 - 45 minutes until fork tender.
Top potatoes with prosciutto broken into bite-sized pieces and sprinkle with basil.
Toss together and transfer to serving bowl.
Recipe created by Melanie Bauer at melaniemakes.com.