Antipasto Potatoes #SP5

• 1 (20 ounce) package Simply Potatoes Rosemary & Garlic Red Potato Wedges
• 2 tablespoons bottled Italian salad dressing, divided
• 1 cup small dice cantaloupe
• 14 cup chopped prosciutto
• 1 tablespoon snipped Italian parsley (flat leaf)

1. Toss the potato wedges with 1 Tbsp of the salad dressing.
2. Arrange the wedges on a baking sheet in a single layer and bake in a preheated 425 degree oven for 20-25 minutes or till crisp and golden brown.
3. Combine the melon, prosciutto and parsley with the remaining salad dressing till well mixed.
4. Top each serving of potatoes with melon mixture.

potatoes, italian salad dressing, cantaloupe, italian parsley

Taken from www.food.com/recipe/antipasto-potatoes-sp5-514414 (may not work)