Tuscan Potatoes take what would normally be a side dish and turn it into a full-fledged meal! The potatoes are crispy on the outside and fluffy on the inside, the perfect canvas for a flavor painting of hearty mushrooms, bright red bell peppers, and aromatic garlic. Sprinkled with crispy pan-fried prosciutto and sharp parmesan, Tuscan Potatoes are a colorful and sensational dish that's easy to share and even easier to keep for yourself. And because it takes less than an hour to make, you'll be making these all the time!
Ingredients• 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
Preheat the oven to 450 degrees F.
Line a baking sheet with non-stick aluminum foil.
Combine the potatoes, mushrooms, onion, red bell pepper, garlic, olive oil, salt, and pepper in a large bowl until evenly combined.
Spread the potato mixture onto the prepared baking sheet.
Roast the mixture for 15 minutes.
Remove the baking sheet from the oven and stir the mixture.
Return the baking sheet to the oven and bake until the potatoes are crisp, for about 20 minutes.
Place the prosciutto in a skillet over medium-high heat, cooking and stirring until slightly crisp, about 3-4 minutes.
Transfer the prosciutto to a cutting board and chop it.
Top the potato mixture with crisp prosciutto, basil, parsley, and parmesan.