Add these dressed up potatoes to your spring side dish repetoire. Herby. Creamy. Crunchy. Delicious.
Roasted Mixed Potatoes with Spring Herbs and Burrata
Serves 6
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
Preheat the oven to 450 degrees F.
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.
Meanwhile, in a small bowl combine remaining 2 tablespoons of olive oil, dill, basil, chives, and lemon zest. Season with salt and pepper.
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.
Adapted from: Half Baked Harvest
