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These mouthwatering garlic roasted potatoes with sage and prosciutto make the perfect side dish to any meal! Cooking this recipe in a cast-iron skillet is a must for potatoes that are perfectly crispy outside and tender inside.
I don’t know about you, but I’m really excited for fall weather and cooking all of my favorite fall recipes. Clear blue skies, football games, being outdoors without melting, making big pots of soup and cornbread, baking quick bread, and wearing my favorite sweats are just a few of my favorite fall things.
You Can’t Beat Cast-Iron Cooking
Of course, this recipe is absolutely perfect all year long, but I definitely break out my iron skillet more in cooler temps. It’s probably my favorite tool in the kitchen. It never fails to achieve any less than stellar results. If you don’t own one, then I highly encourage you to add this to your kitchen essentials. I’ll share a link below to my favorite skillet that you can grab on Amazon. Gotta love Amazon for all.the.things.
We love potatoes in this house. Potatoes are versatile, full of great nutrients, and a great carbohydrate source for workouts. I throw them in soups, fill them with a lean protein, cheese, and some veggies. We love these Beef Sausage, Kale & Aged Cheddar Stuffed Sweet Potatoes! Potatoes work well in all types of salads. You have to try my mother-in-law’s Best Southern Potato Salad recipe it definitely lives up to its name.
Mashed potatoes are amazing in the slow cooker, have you tried that yet? These White Cheddar Garlic & Chive mashed potatoes are a holiday favorite. You can also add them to one-dish meals, like this simple Sheet Pan Rosemary Roasted Chicken and Potatoes recipe. Gotta love easy!
When potatoes are prepared the right way, cooked in healthy fat sources, and eaten in the right portions they make a good addition to a well-rounded healthy eating plan.
What are your favorite ways to cook and eat potatoes?
Garlic Roasted Potatoes with Sage and Proscuitto
- 24 oz red new potatoes quartered
- 2 tbsp. extra virgin olive oil
- 4 oz. prosciutto finely chopped
- 3 tbsp. fresh sage finely chopped
- 3 garlic cloves minced
- ½ tsp. salt
- Preheat oven to 450-degrees. In a seasoned cast iron skillet, add potatoes, olive oil, garlic, salt and pepper. Roast for 20 minutes. Stir in chopped prosciutto and chopped sage. Roast for 10 more minutes or until potatoes are tender and golden. Serve warm.
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