Prep Time: 15 Minutes
Ready Time: 1 Hour 15 Minutes
Cook Time: 1 Hour
- 4 medium russet or yellow-skinned potatoes
- 2 lemons, thinly sliced
- 2 – 3 oz. prosciutto
- 4 garlic cloves, thinly sliced
- Salt and pepper
- Olive oil
Cut each potato across its width into ½-inch thick slices, stopping ½-inch before the bottom so that the slices are still joined at the base. Insert one lemon slice, one strip prosciutto and one garlic slice into each cut. Place potatoes in a roasting pan, season with salt and pepper and drizzle with oil. Roast in a 400 degree Fahrenheit oven about one hour or until golden and tender.
Serving suggestion: Serve with Sun-Dried Tomato Tapenade, Greek Feta Dip or topping of choice.
Calories: 240 Fat: 9g Cholesterol: 15mg Sodium: 770mg Vitamin C: 63% Fiber: 3g Protein: 9g Potassium: 741mg
Recipe courtesy of US Potato BoardImprimer la recette