These Roasted Potatoes with Figs and Prosciutto take just 10 minutes to prepare and are a definite contender for easiest side dish ever! Buttery Yukon Gold potatoes are tossed in yogurt, figs, garlic and red pepper flakes before being showered with crisp sheets of prosciutto and ribbons of fresh basil.
This is it, my friends. My contender for easiest – and most delicious! – side dish. Ever. Even for those of you that say cooking is too hard or you don’t feel comfortable in the kitchen. Yes, I’m looking at you! You’ve totally got these Roasted Potatoes with Figs and Prosciutto. Keep reading as I’ll share with you my secret on how to get these potatoes in the oven in no time at all.
Buttery Yukon Gold potatoes are tossed in yogurt, figs, garlic and pepper before being showered with crisp sheets of prosciutto and ribbons of fresh basil. If you can keep your hands out of these potatoes and they all make it from the baking sheet to the dining room table, well, let’s just say you have more willpower than I do! A bit of sweet from the figs, a bit of heat from red pepper flakes, the crunch of prosciutto and the freshness from the basil – I mean these potatoes truly have it all.
And since I wish you nothing but the best of experiences in the kitchen, I’ll let you in on my secret that makes these potatoes so incredibly easy. A jar of Smoky Fig & Roasted Garlic Spread from my friends at Robert Rothschild Farm. Forget the guesswork of finding fresh figs and how to prepare them, it’s totally not necessary! Chunks of sweet figs, bold roasted garlic and a subtle onion flavor are blended for a delicious, smoky flavored in this spread. Perfectly paired with so many things but absolutely delicious when cloaking these potatoes.
- 6 slices prosciutto
- ½ cup plain Greek yogurt
- ¼ cup Robert Rothschild Farm Smoky Fig and Roasted Garlic Spread
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon red pepper flakes
- 2 pounds baby Yukon Gold potatoes
- 3 tablespoons fresh basil, julienned
- Preheat oven to 375 degrees.
- On a parchment lined baking sheet, lay prosciutto slices flat and bake for 15 minutes until crisp. Set aside.
- Raise oven temperature to 400 degrees.
- Meanwhile, in a large bowl, stir together yogurt, Smoky Fig and Roasted Garlic Spread, garlic, salt, pepper and red pepper flakes.
- Add potatoes to bowl and toss to coat.
- Line baking sheet with parchment paper and spread potatoes in a single layer.
- Bake for 40-45 minutes until fork tender.
- Top potatoes with prosciutto broken into bite sized pieces and sprinkle with basil. Toss together and transfer to serving bowl.
- If desired, spoon additional Smoky Fig and Roasted Garlic Spread on potatoes.
Send an e-mail to whoever is hosting Thanksgiving – you’re bringing these Roasted Potatoes with Figs and Prosciutto. No need to tell them just how easy they were. Just sit back and enjoy all the accolades, you kitchen rockstar, you!
Looking for more great potato side dish recipes?
I was compensated by Robert Rothschild Farm to create a recipe featuring their product. As always, all thoughts and opinions are my own. Thank you for supporting this sponsor that allows me the opportunity to create content, such as this, for Melanie Makes.