I saw this variation of roasted potatoes both on her show and in her magazine this month. I gave them a try the other night to go with the crock-pot chicken and veggies and boy, what a delight! The skin was so crispy! I had some prosciutto on hand from a recipe I meant to put it in the other night, but forgot. I cut that up and put it on the potatoes about 5 minutes before they were do to come out and the saltiness of the prosciutto lent a nice touch.
Here’s what you need:
1- red potatoes
2- salt and pepper
3- olive oil
4- prosciutto, if desired
1- Boil the potatoes until fork tender
2- While potatoes boil, preheat oven to 425 degrees
3- Once potatoes are out, place them on a foil lined baking sheet and smash flat with the bottom of a glass. Don’t smash too hard because they will fall apart.
4- Season with salt and pepper and drizzle with olive oil.
5- Put in the oven and bake for about 25 minutes. If using prosciutto, add at about the 20 minute mark.