1 pound 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, to taste
ground black pepper to taste
3 slices prosciutto
4 fresh basil leaves, chopped
2 teaspoons fresh parsley, chopped
2 tablespoons parmesan cheese, grated
1 Preheat the oven to 450 degrees F.
2 Line a baking sheet with non-stick aluminum foil.
3 Combine the potatoes, mushrooms, onion, red bell pepper, garlic, olive oil, salt, and pepper in a large bowl until evenly combined.
4 Spread the potato mixture onto the prepared baking sheet.
5 Roast the mixture for 15 minutes.
6 Remove the baking sheet from the oven and stir the mixture.
7 Return the baking sheet to the oven and bake until the potatoes are crisp, for about 20 minutes.
8 Place the prosciutto in a skillet over medium-high heat, cooking and stirring until slightly crisp, about 3 to 4 minutes.
9 Transfer the prosciutto to a cutting board and chop it.
10 Top the potato mixture with crisp prosciutto, basil, parsley, and parmesan.
11 Serve.
Time: 50 minutes
Yield: 6 servings