Potatoes with mozzarella in green sauce

1. Rinse the potatoes well, remove dirt and cut each potato into 2 parts. Sprinkle with thyme leaves, rosemary, drizzle with olive oil and salt. Place the halves together again and wrap each potato in foil. Place in a preheated oven at 190°C for 40 minutes. Then free the potatoes from the foil, add coarsely chopped garlic to it and bake in an oven preheated to 240 ° C or under the grill for 10-15 minutes. Cooked potatoes should be easy to pierce with a skewer.

2. Bring the cream to a boil, then reduce the heat to low and add the parsley. Cover the sauce with a lid and simmer for 5-6 minutes. Beat the sauce with a blender until smooth, strain through a sieve. Add 2 tbsp. l. olive oil, juice of half a lemon, salt, pepper. Mix everything well.

3. Cut mozzarella into large circles. Pour the parsley sauce into deep plates, arrange ruddy potatoes and mozzarella circles. Top with anchovy fillets, sprinkle with chopped green onions and serve.