- 4
- 55 mins
- 55 mins
0/5
(0 Votes)
Ingredients
- 8 small russet potatoes
- Salt & pepper
- 2 T olive oil
- 1 red bell pepper
- 1 T butter
- 1/4 C rinsed & drained capers
- 3 slices prosciutto
- 1/4 C chopped parsley
Preparation
Step 1
Preheat oven to 375. Scrub potatoes & peel. Place them in baking dish with 2 T water. Season with salt & pepper, & drizzle with olive oil.. Bake in oven til cooked thru & slightly golden, @ 40-45 min.
Preheat broiler. Place red pepper on baking sheet lined with aluminum foil. Broil til skin is blackened. Remove from broiler & place in paper bag for 10 min. Peel off skinn. Coarsely chop & set aside.
In skillet over med. heat, melt butter & add capers, prosciutto & paarsley. Saute @ 5 min. Transfer mixture to food processor, add roasted pepper & season with salt & pepper. Process til smooth. Spoon puree over potatoes & serve.
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