Lemony Roasted Garlic Potatoes with Burrata
Lemony Roasted Garlic Potatoes with Burrata
Potatoes, Pastas and Grains
Ingredients
Ingredients
- 2 lemons
- 4 oz burrata
- 3 tablespoons Fustini's Garlic olive oil, divided
- Kosher salt
- 1 lb fingerling creamer or baby potatoes, quartered
- 2 garlic cloves, peeled and crushed
- 1/2 yellow onion, diced
- 1 teaspoon smoked paprika
- fresh black pepper
- 1 tablespoon fresh parsley flakes, garnish
Directions
- Preheat the oven to 400 degrees F. Zest and juice 1 lemon, thinly slice the other lemon.
- Place burrata in a small bowl and slice to release the creamy center. Drizzle with 1 tablespoon of olive oil, sprinkle with lemon zest, 1 tablespoon of lemon juice and salt. Refrigerate until serving.
- Place potatoes and remaining olive oil, garlic, onion, paprika, salt and pepper on a baking sheet or shallow baking pan. Toss to coat potatoes. Drizzle the remaining lemon juice over the potatoes and place lemon slices with the potatoes. Roast 45-50 minutes, tossing half way through cooking until browned.
- Remove potatoes from the oven and allow them to cool slightly. Spoon burrata over the potatoes, evenly distributing in small amounts over the whole dish. Garnish with parsley.
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