Roasted Herby Potatoes with Burrata

These potatoes started as a simple side and turned into something I could eat as a whole meal. Roasting them with pancetta, garlic and a mountain of fresh herbs gets them crispy and full of flavor.

Serving them over burrata with a squeeze of lemon takes them somewhere else entirely. It’s a side dish that quietly steals the show.

Roasted Herby Potatoes with Burrata

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!