Roasted Potatoes with herbs smothered in mozzarella

In the last ten years potatoes have received a bad wrap from the mainstream media. For those who warn against the evils of carbohydrates – potatoes are at the top of the list of foods to avoid .  But, as with anything, it depends on your circumstances.  Personally – I am not a diabetic. I exercise regularly and I enjoy potatoes occasionally. I won’t proselytize on the topic. You are best to manage what you put in your mouth. However, if you are inclined to eat potatoes here is a great little potato dish that I like in my arsenal of side dishes. It is pretty straightforward and difficult to mess up. I use baby potatoes: They have less variation in size than regular potatoes and are therefore easier to cook evenly; are conveniently bite sized making it possible to choose to make less of a potato commitment if we want, than if  large potatoes sit on our plates.

potatoes broiling in the oven

Potatoes broiling in the hot glow of the oven

Roasted Baby Potatoes with Cheese & Herbs Recipe
Recipe type: Side Dish
Cook time: 28 mins
Total time: 28 mins
Serves: 2-4
  • 4 cups water
  • 3 cups of baby potatoes
  • 1/2 cup low fat mozzarella cheese
  • 2 tbsp extra virgin olive oil
  • 2 tbsp minced fresh dill
  • 1/4 tsp sea salt
  • 2 cloves garlic minced
  • 1 shallot diced
  • 2 tbsp finely chopped chives
  • 1/4 cup lemon thyme
  • freshly ground black pepper
  1. Preheat the oven to HI broil. Then boil a pot of water and add 3 cups of baby potatoes. Boil potatoes until done all the way through (roughly 10 minutes). Check readiness by piercing with a knife. The blade should glide through the potato smoothly.
  2. While the potatoes are boiling, grate 1/2 cup low-fat mozzarella cheese and set aside. In an oven safe dish, add 2 tbsp of extra virgin olive oil, 2 tbsp of minced fresh dill, freshly ground black pepper and 1/4 tsp of sea salt, 2 cloves of minced garlic, 1 shallot diced and 1.5 tbsp finely chopped chives.
  3. Slice each potato in half and coat each side of the potato in the herb mixture.
  4. Broil until surface potatoes are browned.
  5. Sprinkle 1/4 cup of cheese on the potatoes. Mix the potatoes around so the ones previously at the bottom are now on top.
  6. Broil until these new surface potatoes are also browned. Sprinkle 1/4 cup of cheese on them. Continue broiling for another minute.
  7. Remove from the oven. Sprinkle with a 1/2 tbsp of raw chives. Serve.
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