·1 pound potatoes
·3 tablespoons extra virgin olive oil, divided
·3 tablespoons freshly grated Parmigiano-Reggiano cheese, divided
·1/2 teaspoon sea salt
·1/4 teaspoon crushed red pepper
·2 cups diced fresh ripe tomato
·2/3 cups small fresh mozzarella pearls
·2 tablespoons white balsamic vinegar
·2 cloves of garlic, minced
·1/4 cup fresh basil, stemmed and roughly chopped
Preheat oven to 425°F. Line 2 baking sheets with foil and lightly oil or spray with olive oil cooking spray. Slice potatoes 1/4-inch thick and discard ends. Place in a medium bowl with 2 tablespoons of olive oil and toss to coat. Add in the cheese, salt, and red pepper. Toss again to coat as evenly as possible. Place in a single layer on baking sheet and cook for about 25 minutes. While potatoes are cooking, stir together remaining oil, tomatoes, mozzarella, balsamic, and garlic in a medium bowl. Top potatoes with equal amounts of tomato mixture and bake for 5 more minutes, or until cheese is just starting to melt. Then, sprinkle with basil.
There is nothing quite like holding fruit and veg that fizz with life after they’ve been harvested and hold on to that energy for days after. It brings us joy to work with such ingredients, that we know is grown with such love and care.
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