Pesto – baked potatoes with tomatoes

Ingredients for 3 servings:

• 9 m.-sized potatoes
• 6 tomatoes
• 4 tbsp pesto (Genovese)
• 100 g cheese, Grana Padano or Parmesan
• Thyme
• Paprika powder, sweet
• Cayenne pepper
• herbal salt
• Pepper, freshly ground

Instructions

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

Peel the potatoes and cut each potato into four equal slices. Briefly boil them in salted water so that the potato slices are still crisp. Remove the stems from the tomatoes and cut them in half. Mix the potatoes with 3 tablespoons of the pesto (preferably homemade, otherwise buy Pesto Genovese), thyme, paprika, and cayenne pepper, and place the slices on a baking sheet. Place the tomato halves between them, cut-side up. Spread the tomato halves with the remaining tablespoon of pesto. Sprinkle the herb salt and pepper over the potatoes and tomatoes and coarsely grate the Grana (or Parmesan). Place in the upper third of the preheated oven at 200°C (400°F). Bake for 10 minutes. Then turn the oven’s grill function to full power and grill the whole thing for another 5 minutes, until the cheese is crispy and crunchy. Serve with a garlic dip and a glass of red wine.