Great to accompany brunch or as a side dish with grilled salmon.


Recipe Summary

20 mins
25 mins
45 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat an outdoor grill for medium heat and lightly oil the grate.

  • Mix potatoes with pesto in a bowl. Season with salt and pepper and transfer to a large square of aluminum foil. Cover with a second square of foil and seal the potatoes by pressing the edges together to form a packet (une papillote).

  • Place the packet on the preheated grill, close the lid, and cook until potatoes are tender, about 20 minutes. Carefully remove the top piece of foil and add mozzarella cheese. Close the grill and cook until cheese is slightly browned, about 5 minutes. Serve immediately.

Cook's Note:

Use either homemade or store-bought pesto. Try Swiss, provolone, or Gouda cheeses as alternatives to mozzarella.

Nutrition Facts

174 calories; protein 8.3g 17% DV; carbohydrates 20.9g 7% DV; fat 6.7g 10% DV; cholesterol 14.6mg 5% DV; sodium 209.1mg 8% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Excellent as written and 5 stars all the way! The only one bad thing I have to say about this recipe is that the potatoes did stick so next time I would use some non-stick spray. Hubby couldn't stop raving about these and asked if he cold have the leftovers for lunch. I did make my own pesto but I think store bought would work just as well. I will make this often with all of the grilling I do. Read More