John Myers
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Grilled Potatoes from Italy
The perfect grilled potatoes from italy recipe with a picture and simple step-by-step instructions.
- 4 piece Potatoes
- 1 tbsp Chopped parsley
- 1 tbsp Chopped basil
- 1 piece Spring onions fresh, cut
- 2 piece Garlic cloves chopped
- 40 g Butter at room temperature
- 0,5 tsp Turmeric
- 1 pinch Salt
- 1 pinch Pepper from the grinder
- 1 pinch Sugar
- 1 pinch Freshly grated nutmeg
- 3 piece Fresh tomatoes
- 125 g Mozzarella
preparation
- Wash potatoes, brush and cook for 25 minutes. Drain and allow to evaporate. Mix all herbs, knofi and onion with the butter.
Stuff the potatoes
- Scoop out the potatoes with a spoon, leaving some of the mixture on the edge. Mash the potato mixture with a fork and mix with the herb butter and turmeric. Season well with salt, pepper and nutmeg. Pour the mixture into the potatoes. Clean the tomatoes and cut into 6 slices each. Cut the mozzarella into 8 slices.
final spurt
- Cover the potatoes with tomato and mozzarella and grill in the closed grill / oven (180 degrees) for 10 minutes.
- Or in larger quantities than a meatless lunch.
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