Roasted Potatoes with Figs and Prosciutto

• Gluten free

• Meat

  • 6 slices Prosciutto

• Produce

  • 3 tbsp Basil, fresh
  • 2 cloves Garlic
  • 2 lbs Yukon gold potatoes

• Condiments

  • 1/4 cup Robert rothschild farm smoky fig and roasted garlic spread

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/4 tsp Red pepper flakes
  • 1 tsp Salt

• Dairy

  • 1/2 cup Greek yogurt, plain

Found on melaniemakes.com

Description

Ingredients

• 6 slices prosciutto
• ½ cup plain Greek yogurt
• ¼ cup Robert Rothschild Farm Smoky Fig and Roasted Garlic Spread
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon red pepper flakes
• 2 pounds baby Yukon Gold potatoes
• 3 tablespoons fresh basil, julienned

Directions

• Preheat oven to 375 degrees.
• On a parchment lined baking sheet, lay prosciutto slices flat and bake for 15 minutes until crisp. Set aside.
• Raise oven temperature to 400 degrees.
• Meanwhile, in a large bowl, stir together yogurt, Smoky Fig and Roasted Garlic Spread, garlic, salt, pepper and red pepper flakes.
• Add potatoes to bowl and toss to coat.
• Line baking sheet with parchment paper and spread potatoes in a single layer.
• Bake for 40-45 minutes until fork tender.
• Top potatoes with prosciutto broken into bite sized pieces and sprinkle with basil. Toss together and transfer to serving bowl.
• If desired, spoon additional Smoky Fig and Roasted Garlic Spread on potatoes.