This was the winning recipe for an Allrecipes cooking contest for Potatoes USA, developed and cooked by Allrecipes Allstars: Kim Mancuso, Jewel Kingsley, and Stacy Rennie!

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Recipe Summary

prep:
10 mins
cook:
38 mins
total:
48 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with non-stick aluminum foil.

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  • Combine potatoes, mushrooms, onion, red bell pepper, garlic, olive oil, salt, and pepper in a large bowl until evenly coated. Spread potato mixture onto the prepared baking sheet.

  • Roast in the preheated oven for 15 minutes. Remove baking sheet from oven, stir potato mixture, and continue roasting until potatoes are crisp, about 20 minutes more.

  • Place prosciutto in a skillet over medium-high heat; cook and stir until slightly crisp, 3 to 4 minutes. Transfer prosciutto to a cutting board and chop.

  • Top potato mixture with prosciutto, basil, parsley, and Parmesan cheese.

Nutrition Facts

146 calories; protein 4.6g 9% DV; carbohydrates 15.9g 5% DV; fat 7.5g 12% DV; cholesterol 7.8mg 3% DV; sodium 224.9mg 9% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/24/2017
I love that this recipe uses fresh herbs and veggies. The flavors blend beautifully. I subbed kalamata olives for the proscuitto to make it a meatless dish. I would definitely make again either as written or a vegetarian version. Read More
(1)
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/06/2016
So good! I made as directed but I used my counter top infrared oven to cook this dish. It really helped to crisp up the potatoes nicely and keep their beautiful vibrant colors. The purple potatoes looked (and tasted) amazing. It was a hit with my family and I'll be making this often. Read More
(1)
Rating: 5 stars
08/24/2017
I love that this recipe uses fresh herbs and veggies. The flavors blend beautifully. I subbed kalamata olives for the proscuitto to make it a meatless dish. I would definitely make again either as written or a vegetarian version. Read More
(1)
Rating: 5 stars
05/20/2019
Super yummy! Easy to make added extra mushrooms and peppers. Read More
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Rating: 5 stars
03/26/2017
Delicious! Mine were ready in 15 minutes (then I stirred them) and baked for 10 more minutes rather than 20. Otherwise followed the recipe and my husband and I enjoyed the color and flavor! Read More
Rating: 5 stars
07/05/2017
Yum! Did make a couple of adjustments but that was just to leave out the bell pepper as I am not a fan of it. Tasted great with the salsa chicken I had made and the best part was re-heating the leftovers for breakfast the next day. Will make again:). Read More
Rating: 5 stars
08/13/2019
Great and easy! Kid and husband approved Read More
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