Caprese Loaded Cottage Fries

Posted by Annette Bellisari on

Caprese Loaded Cottage Fries with Bellisari's Calabrian Pepper

Looking for another way to use your fresh basil from the garden? Check out these Caprese Loaded Cottage Fries!

Serves 2-4

4 medium russet potatoes (about 2 pounds total)
3 tablespoons olive oil
3/4 teaspoon kosher salt
1/2 teaspoon garlic salt
2 cups cherry tomatoes
1 jar of Bellisari’s Calabrian Pepper & Sweet Tomato Fennel Spread
1 pkg. (8 oz.) Fresh Mozzarella Cheese, sliced
1/4 cup balsamic vinegar glaze
1/4 cup tightly packed fresh basil leaves



Arrange a rack in the middle of the oven and heat the oven to 425°F.  Cut 4 medium russet potatoes crosswise into 1/2-inch thick rounds. Place on a large rimmed baking sheet, drizzle with 3 tablespoons olive oil, and season with 3/4 teaspoon kosher salt and 1/2 teaspoon garlic salt. Toss to coat. Arrange in a single layer so that no potatoes are overlapping.

Roast until the bottoms are lightly browned, 20 to 25 minutes. Flip the potatoes with a thin metal spatula or tongs. Roast until the other side is lightly browned, about 10 to 20 minutes more. 

Cover rimmed baking sheet with foil; spray with cooking spray. Spread tomatoes onto the prepared baking sheet. Bake for 10 min.

Remove tomatoes from the baking sheet; reserve for later use. Top fries with Bellisari’s Calabrian Spread and cheese; bake 4 to bake 4 to 5 min. or until melted. Drizzle glaze over fries; top with reserved tomatoes and basil. Enjoy!


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