Potatoes with Roasted Red Pepper Puree

By [e-mail]

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

Details

Servings 4
Preparation time 55mins
Cooking time 55mins

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.