Mushroom & Prosciutto Potatoes
by Kate Heyhoe
In this flavorful and attractive side dish, thin red potato slices are baked with oregano and olive oil, then topped with mushrooms and garlic, prosciutto and a touch of Italian parsley. with ingredients like these, of course it tastes delicious. Serve with any roasted meat, fish or fowl, or simply by itself as a snack or appetizer.
- 1 teaspoon oregano, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon coarse ground pepper
- 2 tablespoons extra virgin olive oil
- 2 to 3 large red potatoes, cut into 1/4-inch rounds
- 1 tablespoon butter
- 2 cloves garlic
- 1/2 pound mushrooms, sliced
- 1/8 pound prosciutto, julienned
- 1 tablespoon Italian parsley, chopped
- fresh cracked pepper
Preheat the oven to 400 degrees F. Lightly grease a baking sheet. In a small bowl, mix together the oregano, salt, coarse ground pepper and olive oil. Brush the potato rounds on one side with half of the oil mixture and place them oiled sides down on a rack on a baking sheet or broiling pan. Brush the tops of the potatoes with the remaining oil.
Bake the potatoes for 15 minutes. Flip the rounds over and bake another 15 minutes. The potatoes are done when the edges are slightly brown and the centers are cooked through.
Heat a large skillet over medium heat. Add the butter and garlic. As soon as the butter has melted, stir in the mushrooms. Turn the heat to high and cook the mushrooms, stirring, until the mushrooms have softened and browned on the edges. Remove the pan from the heat.
To serve, arrange the potatoes in a layer on a serving platter, top each one with a few of the mushrooms and some julienned prosciutto. Finish with a light sprinkling of parsley and freshly cracked pepper. Serve warm.
©1994, 2007 Katherine Heyhoe. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007