Fingerling Potatoes Recipe
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
Instructions
- 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.