Pesto and Mozzarella Potatoes

1. 1

   Preheat the oven to 400 degrees F (or 200 C).

2. 2

   Boil the potatoes for 10 minutes, drain, splash with cold water and drain again.

3. 3

   Remove the skins and slice thinly.

4. 4

   Grease a two-litre casserole dish with a little of the olive oil and spread out one third of the potatoes on the bottom.

5. 5

   Smear half the pesto over the potatoes, along with half of the mozzarella, capers and anchovies.

6. 6

   Season with salt and pepper, add another layer of potatoes, followed by the rest of the seasonings.

7. 7

   Top with the final slices of potato.

8. 8

   Sprinkle over 3 tablespoons of water and then drizzle over the remaining olive oil.

9. 9

   Bake for 30 minutes or until the potatoes are cooked through and crusty on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.