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Roasted Herby Potatoes with Burrata

by Chef Ana Pozo · Inspired With A Twist

Overhead view of Roasted Herby Potatoes with Burrata in a large white oval bowl on a rustic wooden surface

Ingredients

  • Extra virgin olive oil, plus more for drizzling
  • Mixed potatoes, sliced into similar size chunks—I used russet and yellow baby potatoes
  • Pancetta (I used one package of chopped pancetta)
  • 1 lemon, juice + Zest
  • Cloves garlic, chopped, I used around 6 or 7
  • S + P
  • Fresh thyme + about 1/4 cup chopped and 3-4 sprigs
  • Fresh rosemary, chopped, about 2 sprigs
  • 6-7 fresh basil leaves
  • 8 ounces burrata cheese,

Instructions

  1. Preheat the oven to 425 degrees F.
  2. On a large baking sheet, toss together olive oil, potatoes, garlic, the fresh thyme sprigs, half of lemon juice+ zest and the pancetta. Season with S + P then transfer to the oven and roast for 20 minutes, turning halfway until golden and crisp.
  3. Meanwhile, in a small bowl combine the rest of herbs (except for the basil) along with the rest oh the lemon juice, more olive oil and S + P.
  4. Remove the potatoes from the oven, drizzle the potatoes with the herb mix and add the fresh basil as well. Transfer to a serving plate and break the burrata over the potatoes and add some more pepper to the top.
  5. Enjoy!