Ingredients4 cups (1 L) (about 1.5 lb – 680 g) baby potatoes
3 tbsp (45 mL) homemade pesto or
store-bought
Salt
Freshly ground pepper
4 oz (120 g) Canadian Mozzarella, diced or grated
Preparation
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.
Tips
Cheese alternatives: Canadian Swiss, Provolone, Gouda
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