Print
Email
Add a photoServings: 1
Ingredients
- 4 lrg red potatoes, scrubbed clean sliced
- 2 x Spanish onions, cut into quarters
- 2 x red capsicums, cut into thick strips
- 2 x yellow bell peppers, cut into thick strips
- 110 gm thinly sliced proscuitto
- 1 Tbsp. fresh minced rosemary
- 3 Tbsp. fresh Italian parsley, minced
- 60 ml extra virgin extra virgin olive oil
Directions
- Pre-heat the oven to200c.
- In a large casserole, put the potatoes, onions and peppers. Add in the proscuitto, salt & pepper; then pour in the extra virgin olive oil, toss to coat the vegetables.
- Bake for 40 min, stirring 2 or possibly 3 times.
- Add in rosemary and parsley and stir well. Bake another 15 min; or possibly till potatoes are tender.
- Serve warm or possibly at room temperature.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1742g | |
| Calories 1611 | |
| Calories from Fat 508 | 32% |
| Total Fat 57.63g | 72% |
| Saturated Fat 8.34g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 105mg | 4% |
| Potassium 7097mg | 203% |
| Total Carbs 255.98g | 68% |
| Dietary Fiber 30.2g | 101% |
| Sugars 23.25g | 16% |
| Protein 30.56g | 49% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
