This is the Baby potato and Mozzarella papillote recipe.
- Prep: 10 min
- Cooking: 25 min
- 4 cups (1 L) (about 1.5 lb – 680 g) baby potatoes
- 3 tbsp (45 mL) homemade pesto or store-bought
- Freshly ground pepper
- 4 oz (120 g) Canadian Mozzarella diced or grated
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it’s made with 100% Canadian quality milk.LEARN MORE
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.
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.
Cheese alternatives: Canadian Swiss, Provolone, Gouda
Learn more about
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||10 % / 115 mg|
|Vitamin B12:||23 %|
|Vitamin B6:||13 %|
|Vitamin C:||38 %|