Roasted Mixed Potatoes with Spring Herbs and Burrata
The ultimate comfort food, Roasted Mixed Potatoes with Spring Herbs and Burrata combines crispy, perfectly roasted potatoes with fresh herbs and creamy burrata. This easy weeknight dinner is bursting with flavor and will impress anyone at your table. Make it tonight for a deliciously satisfying meal!
Equipment
- Oven
- Grater
- Chef's Knife
- Mixing Bowl
- Baking Sheet
Ingredients
- 4 tablespoons extra virgin olive oil plus more for drizzling
- 2 pounds mixed potatoes chopped into similar size chunks
- 1 each lemon juice plus zest
- 2 cloves garlic minced or grated
- to taste 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
Instructions
- 1. Preheat your 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.
- 3. Toss the potatoes and continue roasting another 20 to 25 minutes or until golden and crisp.
- 4. Meanwhile, in a small bowl combine remaining 2 tablespoons of olive oil, dill, basil, chives, and lemon zest. Season with salt and pepper.
- 5. Remove the potatoes from the oven and transfer to a serving plate.
- 6. Break the burrata over the potatoes and drizzle with the lemon herb mix.
- 7. Eat!
Notes
- Tip 1: Leftover roasted potatoes can be stored in an airtight container in the fridge for up to three days. Reheat in the oven for optimal crunch.
- Tip 2: Freezing is not recommended for this dish, as the texture of the potatoes may change after thawing.
- Tip 3: Serve these potatoes as a side with grilled vegetables or fresh salads for a complete meal.
- Tip 4: For an extra flavor kick, consider adding a sprinkle of smoked paprika or chili flakes before roasting.
- Tip 5: This dish can be made ahead of time and reheated, making it a perfect option for meal prep!
- Tip 6: Feel free to mix in other roasted vegetables like bell peppers or zucchini for added color and nutrition.