We could sit here and call these potatoes by some fancy name and mention the fresh, melted mozzarella, freshly torn herbs and vine cherry tomatoes, but when we get down to it they’re pizza potatoes. Potatoes with tomatoes, herbs and just enough melted cheese to make your mouth water.
The mozzarella melts easily so I put it on during the last 5 minutes of baking.
I’ve used regular baking potatoes as well as new potatoes for this recipe. It doesn’t really matter what you use as long as you dice the potatoes.
One rule: use fresh herbs. I used dried oregano the second time and it was good, but it wasn’t as good as when I had a bunch of fresh oregano strips spread throughout.
Serve with a side salad of rocket and basil and add just a little olive oil. The potatoes are perfect with a bite of salad so it doesn’t need a dressing.
Fresh herbs (basil, oregano)
Mozzarella ball (Don’t use bagged, shredded cheese. EW. That stuff makes baby Jesus cry!)
Vine cherry tomatoes
Sea salt + pepper
EASY. Do it.