ROAST POTATOES WITH RED CAPSICUM AND PROSCIUTTO (OPTIONAL)
6 large potatoes, peeled and cut into 1cm thick slices
185g prosciutto (optional), thinly sliced, cut into 1cm strips
2 tsp finely chopped fresh rosemary
1 tbsp parsley
salt and freshly ground pepper
3 large Spanish onions, cut into eights
6 large red capsicums, seed removed, cut lengthwise into 2.5cm strips
1 small clove garlic, crushed
1/3 cup olive oil
Note: Spanish onions have a pale orange skin and are difficult to obtain. Red onions can be substituted, and add colour. This is still a tasty dish without the addition of prosciutto.
Combine potato, onion, capsicum and prosciutto in a large bowl. Add chopped rosemary, parsley and garlic, season to taste with salt and pepper. Pour over olive oil and mix in well, preferably using your hands, making sure all ingredients are well coated with oil. Spread evenly in a large shallow baking dish. Bake in 200C oven for about 1 hour, stirring occasionally, until potatoes are cooked through and are just becoming golden and crispy on the edges.
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