Roasted Mixed Potatoes with Spring Herbs and Burrata

(from castro15’s recipe box)

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

  1. Preheat the oven to 450 degrees F.

  2. 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.

  3. Meanwhile, in a small bowl combine remaining 2 tablespoons of olive oil, dill, basil, chives, and lemon zest. Season with salt and pepper.

  4. 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!

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