Baby Potato And Mozzarella Papillote Recipes

POTATO WITH MOZZARELLA

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, mix bread crumbs, olive oil, and a pinch of salt and pepper.
• Peel potatoes and cut in fourths lengthwise. Cover potatoes generously with bread crumb mixture and place slices on thin sheet pan.
• Place potatoes in the oven and cook for 1 hour. Remove potatoes from the oven and sprinkle shredded mozzarella and grated Parmesan on top of the potatoes and place back in the oven for 5 minutes or until cheese is melted and golden brown.

BABY POTATO AND MOZZARELLA PAPILLOTE

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Mix potatoes with pesto in a bowl. Season with salt and pepper and transfer to a large square of aluminum foil. Cover with a second square of foil and seal the potatoes by pressing the edges together to form a packet (une papillote).
• Place the packet on the preheated grill, close the lid, and cook until potatoes are tender, about 20 minutes. Carefully remove the top piece of foil and add mozzarella cheese. Close the grill and cook until cheese is slightly browned, about 5 minutes. Serve immediately.

ROASTED BABY POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
• Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.

MOZZARELLA POTATO SKILLET

Steps:

• In a skillet, cook potatoes in butter over medium heat for 6-8 minutes or until lightly browned. Sprinkle with cheese and bacon. Reduce heat; cover and cook for 2 minutes or until cheese is melted.

CRISPY BABY POTATOES

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until just fork tender, about 10 minutes or longer, depending on the size of the potatoes.
• Transfer potatoes to a bowl. Add parsley, garlic powder, salt, and pepper; toss to coat.
• Heat oil in a large skillet over medium-high heat. Add potatoes to the hot oil. Cook, shaking the skillet occasionally, until potatoes are browned on all sides, about 10 minutes.