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Roasted Fingerling Potatoes & Burrata ✨ 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 Roasted Fingerling Potatoes & Burrata

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.

Substitutions

You can substitute the fingerling potatoes for your potatoes of choice! I topped mine with more basil leaves, but you can always swap for your favorite herbs.

Roasted Fingerling Potatoes & Burrata

By Nadia Aidi
Roasted Fingerling Potatoes & Burrata ✨ 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 basil leaves
  • 2 tbsp scallions
  • 2 tbsp sunflower seeds
  • 1 shallot
  • 1/2 tbsp lemon juice
  • 1/2 tsp honey
  • 1/4 cup parmigiano reggiano
  • 1 Di Stefano burrata ball

Directions 

  • Add the melted butter to the potatoes and season with salt and pepper. Add some olive oil to a sheet pan and place the potatoes flat side down. Roast at 425 for 20-25 minutes
  • Preheat a pan for 1-2 min on high. Add your sunflower seeds and lower to medium, roast until golden
  • In that same pan sautee 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 and process until smooth. Add a bit more oil or water if you want it thinner
  • Spread some of the sauce on the plate, add the potatoes and top them with more sauce
  • Add the room temperature burrata, drizzle some olive oil, add freshly cracked black pepper & basil leaves

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

Additional Info

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