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Baked potatoes with walnut pesto and mozzarella

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Ingredients for 4 servings:

  • 1 kg potatoes, small, mostly waxy
  • 100 ml olive oil
  • 2 bunches of parsley
  • 2 garlic cloves
  • 100 g walnuts
  • 1 pinch of chili powder
  • 250g mozzarella
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Halve the washed potatoes lengthwise. Brush an ovenproof dish with olive oil and place the potatoes cut-side up, side by side. Brush with oil and sprinkle with salt and pepper. Bake at 200 degrees Celsius (400 degrees Fahrenheit) for about 30 minutes. Chop the parsley, walnuts, garlic cloves, and the remaining oil in a food processor and season with salt, pepper, and chili powder. Spread the pesto over the potatoes. Place the mozzarella slices on top and bake for another 15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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