Potatoes with sweet red peppers
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS (G.PHELPS1) | ||
| 3 | mediums | Potatoes; peeled and cut into 1/2-inch slices |
| 2 | mediums | Onions; cut into eighths |
| 4 | mediums | Red bell peppers; cut lengthwise into thick slices |
| ¼ | pounds | Prosciutto; thinly sliced and shredded |
| 1 | teaspoon | Fresh rosemary; finely chop. |
| Or | ||
| ½ | teaspoon | Dried rosemary; crushed |
| ½ | teaspoon | Salt; optional |
| ¼ | teaspoon | Freshly ground black pepper |
| ¼ | cup | Olive oil |
Directions
Preheat the oven to 400 degrees. Place the potatoes, onions and red peppers in a large roasting pan. Add the prosciutto, rosemary, salt and black pepper; drizzle on the oil and toss to coat the vegetables.
Bake stirring 2 or 3 times for about 35 minutes or until the potatoes are tender.
Source: The Best of Food and Wine, Italian Collection.
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