Roasted Chilean Splash Potatoes with Radishes, Fennel, and Prosciutto Roasted Chilean Splash Potatoes with Radishes, Fennel, and Prosciutto

Roasted Chilean Splash Potatoes with Radishes, Fennel, and Prosciutto

Raise the bar on roasted potatoes with this outstanding combination. The sharpness of both radishes and fennel is mellowed with roasting, and the prosciutto perfectly matches the richness of Creamer potatoes.

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Terrific Trio

Terrific Trio

Where To Buy

Preparation

Preheat oven to 400°F

In an oven roaster with a lid combine creamers, fennel slices, whole radishes, chopped garlic scapes (or green onion) and prosciutto.

In a small bowl or measuring cup whisk vinegar and oil until well blended (emulsified). The mixture will be a creamy consistency.

Toss with pan ingredients.

Roast for 20 minutes with the lid on.

Remove lid, stir and continue roasting for 10 minutes until creamers are cooked through and prosciutto has browned slightly.

Step 1 out of 6

Preheat oven to 400°F

Step 2 out of 6

In an oven roaster with a lid combine creamers, fennel slices, whole radishes, chopped garlic scapes (or green onion) and prosciutto.

Step 3 out of 6

In a small bowl or measuring cup whisk vinegar and oil until well blended (emulsified). The mixture will be a creamy consistency.

Step 4 out of 6

Toss with pan ingredients.

Step 5 out of 6

Roast for 20 minutes with the lid on.

Step 6 out of 6

Remove lid, stir and continue roasting for 10 minutes until creamers are cooked through and prosciutto has browned slightly.

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