Roasted Miniature Potatoes with Mozzarella Pearls and Lemon, Basil and Garlic Dressing
Potatoes will always rain supreme in the land of vegetables and this Roasted Baby Potatoes with Mozzarella Pearls and Lemon, Basil and Garlic Dressing have everything you need for a happy life: cheese + potatoes = happiness.
Time: 4 minutes
Recipe by: Thando Manyoni
500g baby potatoes, washed and dried
2 tsp smoked paprika
¼ cup Olive pride
1 birds eye chili
2 garlic cloves
Handful fresh basil
125g Bocconcini Mozzarella cheese, halved
Juice of half
Preheat the oven to 190C. Prepare a baking sheet.
In a large bowl toss the baby potatoes in a drizzle of olive oil, add the smoked paprika and season with salt and pepper. Place the potatoes on a baking sheet and bake 30-35 minutes until cooked through and golden brown. Make the dressing by combining the birds eye chilli, fresh basil, lemon juice, garlic cloves, red pepper flakes and olive oil into a food processor and blend until combined. Once the potatoes are cooked, add them to a clean large bowl, add the mozzarella and the dressing and toss until all the potatoes are coated. Serve.
You could also cook your potatoes in your air fryer for 13-15 minutes on 190C until cooked through and golden brown.
If you can’t find bocconcini mozzarella you could simply use a mozzarella block and cut into bite size cubes or substitute the mozzarella for feta or pan seared halloumi bites.