Grilled Baby Potato and Mozzarella Papillote Recipe

Name: Grilled Baby Potato and Mozzarella Papillote Recipe
Total time: 45 mins
Ingredients: 1.5 pounds baby potatoes, cut into quarters; 3 tablespoons pesto; salt and freshly ground black pepper to taste; aluminum foil; 4 ounces mozzarella cheese, diced

This grilled potato dish makes a fantastic brunch addition or side dish for grilled salmon or your favorite protein.

Total time45 mins
Prep time20 mins
Cook time25 mins
Yield6 servings, 6

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Servings

Ingredients

1.5 pounds baby potatoes, cut into quarters
3 tablespoons pesto
salt and freshly ground black pepper to taste
aluminum foil
4 ounces mozzarella cheese, diced

Instructions

Preheat your outdoor grill to medium heat and lightly oil the grill grates.
In a bowl, combine the baby potatoes with pesto. Season generously with salt and pepper. Transfer the mixture to a large sheet of aluminum foil. Top with another sheet and seal the edges tightly to create a foil packet (papillote).
Place the foil packet directly on the preheated grill. Close the lid and cook until the potatoes are fork-tender, approximately 20 minutes. Carefully open the top of the foil packet and sprinkle with mozzarella cheese. Close the grill again and cook until the cheese is melted and lightly browned, about 5 minutes. Serve immediately and enjoy!

Nutrition

Calories: 174 kcal
Fat Content: 7 g
Fiber Content: 3 g
Sugar Content: 1 g
Sodium Content: 209 mg
Protein Content: 8 g
Cholesterol Content: 15 mg
Carbohydrate Content: 21 g
Saturated Fat Content: 3 g
Unsaturated Fat Content: 0 g