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Roasted Potatoes with Figs and Prosciutto

Melanie Bauer
  • 50 minutes
  • Serves 4

INGREDIENTS

6

slices prosciutto

1/2 cup

plain Greek yogurt

1/4 cup

Robert Rothschild Farm Smoky Fig and Roasted Garlic Spread

2 cloves

garlic, minced

1 tsp

salt

1/2 tsp

pepper

1/4 tsp

red pepper flakes

2 lb

baby Yukon Gold potatoes

3 tbsp

fresh basil, julienned