Categories: Sides
Ingredients
- 4 tablespoons extra virgin olive oil, plus more for drizzling
- 2 pounds mixed potatoes, chopped into similar size chunks (I used baby Idaho potatoes and purple potatoes
- 1 lemon, juice plus zest
- 2 cloves garlic, minced or grated
- kosher salt and black pepper
- 1/4 cup fresh dill, roughly chopped
- 1/4 cup fresh basil, roughly chopped
- 2 tablespoons chopped fresh chives
- 8 ounces burrata cheese, torn
Directions
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Preheat the oven to 450 degrees F.
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On a large baking sheet, toss together 2 tablespoons olive oil, the potatoes, garlic, lemon juice, and a small pinch each of salt and pepper. Transfer to the oven and roast for 20 minutes, toss and continue roasting another 20-25 minutes or until golden and crisp.
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Meanwhile, in a small bowl combine remaining 2 tablespoons of olive oil, dill, basil, chives, and lemon zest. Season with salt and pepper.
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Remove the potatoes from the oven and transfer to a serving plate. Break the burrata over the potatoes and then drizzle with the lemon herb mix. Eat!