Starters

• Layered potatoes, tomatoes, bocconcini

• Portions : 4
• Cooking time : 30 min + 15 min
• Preparation : 20 min

Ingredients

• 30 ml (2 tbsp.) olive oil
• 30 ml (2 tbsp.) fresh herbs (tarragon, basil, oregano, thyme, etc.)
• 2.5 ml (1/2 tsp.) salt
• Freshly ground pepper to taste
• 2 medium potatoes
• 3 Italian tomatoes
• 8 mini bocconcinis
• Fresh oregano

Preparation

Preheat oven to 205°C (400°F).

Mix olive oil, fresh herbs, salt, and freshly ground pepper together. Set aside.

Cook potatoes with peel on in boiling salted water. Drain and let cool to room temperature.

Slice tomatoes, bocconcinis, and potatoes (with or without peel). On a baking pan covered with parchment paper, layer potatoes, tomatoes, and bocconcinis, brushing each layer with fresh herb olive oil. You can solidify with a wooden skewer if you so choose.

Bake for 15 minutes.

Sprinkle with fresh oregano and serve.