SATURDAY COOKING: ROASTED POTATOES WITH PROSCIUTTO, CHILLI, TOMATO AND LEMON.

I heard about this dish: CHILLI, TOMATO, LEMON AND GARLIC ROASTED POTATOES WITH PROSCIUTTO on ABC Perth radio. It’s a recipe from Sophie Zalokar.
I tried it last weekend, and it’s delicious. I served it cold, but you could have it hot too.

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800g Kipfler potatoes, washed
3 lemons
3 medium ripe tomatoes, cored and quartered
10 cloves garlic, peeled
2 tsp dried chilli flakes
1 handful fresh thyme sprigs
1/3 cup extra virgin olive oil
120g prosciutto, thinly sliced
1/2 cup fresh oregano leaves
salt flakes and freshly ground pepper

Method:

      1. Preheat oven to 220°C. Boil the Kipfler potatoes in salted water until just tender and then drain. Cut them in halves on the angle and place in a large bowl.
      2. Remove the rind of the lemons with a vegetable peeler and toss the peel together with the potatoes, tomatoes, garlic, chilli, thyme and extra virgin olive oil until well combined.
      3. Evenly lay the prosciutto on the base of a baking tray and then scatter over the potato mixture, spreading out to the edges of the tray. Roast in the oven for 20-25 minutes. Juice the peeled lemons and pour over the vegetable mixture, gently shaking the tray to mix with the roasting juices. Serve hot or cold, garnished with the fresh oregano and a little salt flakes and freshly ground pepper.
      4. Eat!

“Kipfler potatoes are a waxy variety that holds its shape well when boiled. Potatoes are sponges for soaking flavour and when combined with the hot (chilli), sour (lemon), sweet (tomatoes) and salty (prosciutto) flavours in this dish, the results are power-house effective!”.
I used grape tomatoes, about 450g. I cut the potatoes in thick slices, rather than in half.
I removed the pieces of lemon rind before serving the dish.

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