Roasted Potatoes and Corn With Prosciutto
Ready In: 35 mins
Serves: 4-6
Ingredients
- 1 lb potato (New or Red)
- 1⁄4 cup red onion, coarsely chopped
- 1⁄3 cup Italian salad dressing (Balsamic Vinegar Based)
- 2 ears corn
- 1 tablespoon olive oil
- kosher salt
- crushed red pepper flakes
- 1⁄2 cup prosciutto, chopped
- 2 tablespoons flat leaf parsley, coarsely chopped
Directions
- Preheat oven to 425 degrees F.
- Halve potatoes; toss in dressing with the onion - coat well. Place potatoes and onion in a large/wide baking pan.
- Brush corn with olive oil; add to baking pan. Sprinkle vegetables lightly with salt and red pepper flakes.
- Roast in oven for 20 to 25 minutes, or until potatoes are tender.
- Cool just long enough until corn can be easily handled; cut corn off of the cobs.
- Transfer potatoes and onions to a warmed serving platter; place potatoes cut side down. Top with corn and sprinkle with prosciutto. Garnish with parsley.
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