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Prep Time: 20min
1 lb. small russet potatoes
3 tablespoons extra virgin olive oil, divided
3 tablespoons freshly grated Parmesan cheese, divided
1/2 teaspoon sea salt
1/4 to 1/2 teaspoon crushed red pepper (to taste)
2 cups diced fresh ripe tomato
2/3 cup small fresh mozzarella pearls (or 1/4 inch cubes)
2 tablespoons white balsamic vinegar (can substitute with regular balsamic vinegar)
2 cloves garlic, minced
1/4 cup snipped fresh basil
Prep Time: 20min
Preheat oven to 425°F.
Line 2 baking sheets with foil and lightly oil or spray with olive oil cooking spray.
Slice potatoes 1/4-inch thick and discard small, rounded ends.
Place in a medium bowl with
2 tablespoons olive oil and toss well to coat. Add cheese, salt and red pepper and toss again to coat as evenly as possible.
Place in a single layer on baking sheet and cook for 25 minutes.
While potatoes are cooking, stir together
remaining oil, tomatoes, mozzarella, balsamic, and garlic in a medium bowl. Top potatoes with equal amounts of tomato mixture and bake for 5 minutes more or until cheese is just starting to melt; sprinkle with basil. Serve warm or at room temperature.
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