Roasted Potatoes And Corn With Prosciutto

1. 1

   Preheat oven to 425 degrees F.

2. 2

   Halve potatoes; toss in dressing with the onion - coat well. Place potatoes and onion in a large/wide baking pan.

3. 3

   Brush corn with olive oil; add to baking pan. Sprinkle vegetables lightly with salt and red pepper flakes.

4. 4

   Roast in oven for 20 to 25 minutes, or until potatoes are tender.

5. 5

   Cool just long enough until corn can be easily handled; cut corn off of the cobs.

6. 6

   Transfer potatoes and onions to a warmed serving platter; place potatoes cut side down. Top with corn and sprinkle with prosciutto. Garnish with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.