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