Roasted Baby Potatoes with Mini Mozzarella
Crispy oven-roasted baby potatoes tossed with creamy mini mozzarella and coated in a vibrant homemade basil dressing. A simple, flavorful side dish that feels a little fancy — perfect for any season.
Ingredients
For the Roasted Potatoes
- 750 g baby potatoes
- Olive oil for roasting
For the Basil Dressing
- 1 handful fresh basil leaves
- 5 garlic cloves
- 1 lemon juiced
- 20 g Parmesan cheese grated
- 5 tbsp olive oil
- Freshly ground black pepper to taste
- Chili flakes to taste
- Salt to taste
- 2 tsp honey for finishing
Finishing Touch
- 2 packs mini mozzarella balls
Instructions
- Preheat oven to 200°C (top and bottom heat).
- Toss the whole baby potatoes with olive oil (no salt needed here — the dressing has it!).
- Spread them out evenly on a baking tray, making sure they’re not overcrowded.
- Roast for about 45 minutes, or until golden and crispy.
- While the potatoes are roasting, add basil, garlic, lemon juice, Parmesan, olive oil, chili flakes, black pepper, and salt to a food processor or blender. Blend until smooth and vibrant. Set aside.
- Transfer hot roasted potatoes to a large bowl.
- Add the mini mozzarella balls and pour over the basil dressing.
- Drizzle with honey and gently toss everything together until well coated.
- Serve warm or at room temperature. Garnish with extra basil or a sprinkle of Parmesan, if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the air fryer or oven to regain crispiness.
- Great as a side dish or part of a brunch or light lunch.
- Optional: Add cherry tomatoes, arugula, or sun-dried tomatoes for extra flavor.
Nutrition
Serving: 1servingCalories: 538.75kcalCarbohydrates: 32.62gProtein: 16.62gFat: 38.75gSaturated Fat: 13gPolyunsaturated Fat: 2.32gMonounsaturated Fat: 21.58gTrans Fat: 0.25gCholesterol: 47.5mgSodium: 231.25mgPotassium: 715mgFiber: 2.75gSugar: 2.25gVitamin A: 695.5IUVitamin C: 35mgCalcium: 310mgIron: 1.45mg
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