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Fingerling Potatoes Recipe ✨ By now you know my obsession with burrata runs deep… I loved it before it was trendy and I’ll love it when it no longer is. Anyway… this sauce was as a result of a shortage of pine nuts and I am in love! I always get asked what brand of burrata I use and here it is!

If you loved this recipe, check out my Sizzling Oil Tomatoes & Burrata recipe!

Why You’ll Love Fingerling Potatoes Recipe

These are amazingly good! The sunflower seed basil sauce was epic, it’s herby and delicious. The burrata of course adds even more of a creamy texture to the dish in addition to the sauce. It truly is such a great combination of flavors and textures. They really did turn out amazing.

Fingerling Potatoes recipe

How To Prepare Fingerling Potatoes Recipe

🧈 First, add the melted butter to the potatoes and season with salt and pepper. Then, add some olive oil to a sheet pan and place the potatoes flat side down. Roast at 425F for 20-25 minutes.

🥘 Secondly, preheat a pan for 1-2 minutes on high. Add your sunflower seeds and lower to medium, roast until golden.

🧄 In that same pan sauté the shallots with a bit of olive oil on medium low until translucent.

🍋 Add the sunflower seeds, shallots, basil, scallions, lemon, Parmigiano, salt, pepper, honey and olive oil to the food processor. Then, process until smooth. Add a bit more oil or water if you want it thinner.

🥔 Spread some of the sauce on the plate. Then, add the potatoes and top them with more sauce.

🌿 Lastly, add the room temperature burrata, drizzle some olive oil, add freshly cracked black pepper and basil leaves.

Substitutions and Variations

  1. You can use any potatoes of your choice instead of fingerling.
  2. Herbs are very easy to swap and use some that you have on hand.
  3. You can use fresh mozzarella instead of burrata.

Chef Nadia’s Tip

Heat up the water the burrata comes in and let it rest there, it makes it creamier.

Roasted Fingerling Potatoes & Burrata

Similar Recipes

Common Questions

Can I use a different type of potato?

Yes absolutely! You can use any potatoes of your choice.

What burrata do you use?

For this recipe, I used Di Stefano.

Fingerling Potatoes Recipe

By Nadia Aidi
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Servings: 4
Fingerling Potatoes ✨ By now you know my obsession with burrata runs deep… I loved it before it was trendy and I’ll love it when it no longer is. Anyway… this sauce was as a result of a shortage of pine nuts and I am in love!

Ingredients 

  • 1 lb Fingerling potatoes, cut in half lengthwise
  • 2 tbsp Butter, melted
  • Salt and pepper , to taste
  • 1/4 cup Olive oil , plus more for drizzling
  • 10 leaves Basil
  • 2 tbsp Scallions
  • 2 tbsp Sunflower seeds
  • 1 Shallot
  • 1/2 tbsp Lemon juice, fresh
  • 1/2 tsp Honey
  • 1/4 cup Parmigiano reggiano
  • 1 Burrata ball

Directions 

  • First, add the melted butter to the potatoes and season with salt and pepper. Then, add some olive oil to a sheet pan and place the potatoes flat side down. Roast at 425F for 20-25 minutes.
  • Secondly, preheat a pan for 1-2 minutes on high. Add your sunflower seeds and lower to medium, roast until golden.
  • In that same pan sauté the shallots with a bit of olive oil on medium low until translucent.
  • Add the sunflower seeds, shallots, basil, scallions, lemon, Parmigiano, salt, pepper, honey and olive oil to the food processor. Then, process until smooth. Add a bit more oil or water if you want it thinner.
  • Spread some of the sauce on the plate. Then, add the potatoes and top them with more sauce.
  • Lastly, add the room temperature burrata, drizzle some olive oil, add freshly cracked black pepper and basil leaves.

Nutrition

Calories: 320kcal, Carbohydrates: 23g, Protein: 6g, Fat: 24g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.2g, Cholesterol: 19mg, Sodium: 154mg, Potassium: 552mg, Fiber: 3g, Sugar: 2g, Vitamin A: 326IU, Vitamin C: 24mg, Calcium: 101mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Side Dish
Cuisine: American

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