Baby Potato and Mozzarella Papillote

By gmbeckett

Ingredients

• 4 cups (about 1.5 lb) baby potatoes
• 3 tbsp pesto
• salt and freshly ground pepper
• 4 oz mozzarella, diced or grated

Preparation

Step 1

Preheat grill to medium.

Cut baby potatoes in quarters.

In a bowl, mix potatoes with pesto. Season to taste.

Transfer onto a large square of aluminum foil, cover with a second square, and press the edges together to form a papillote and seal the potatoes.

Cook on grill with lid closed for 20 minutes or until potatoes are tender.

Swiss, provolone and gouda can also be used.

Open up top of papillote to add cheese, then cook on closed grill another 5 minutes to allow cheese to brown slightly.

Serve immediately to accompany a brunch or as a side dish with grilled salmon.