Roasted herby potatoes with Burrata (Edit recipe)

We all know that potatoes are the best especially when their roasted with diced pancetta and EVEN better when paired with burrata cheese...if you’re not new here then you know I love burrata. Ok so I knew I wanted this potato recipe to be simple but have lots of flavor and because I proclaimed myself the flavor Kween 🤗 I didn’t want to disappoint. A Mix of some fresh herbs with s+p can take your roasted potatoes to the next level and when they’re ready to serve(still warm) add fresh basil leaves along with burrata and you have yourself a perfect thanksgiving side dish!

15 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	157
Fat:	14 g
Carbohydrates:	1 g
Protein:	6 g
Cholesterol:	41 g
Sodium:	0 mg
Fiber:	0 g
Sugars:	1 g
Calculated per serving.

by Inspired with a Twist

View original recipe

Serves: 4

Ingredients

Extra Virgin Olive Oil
Yellow Potatoes, and russet potatoes, sliced
Pancetta, chopped
1 Lemon, zested and juiced
7 cloves Garlic
Salt and Pepper
1/4 clove fresh Thyme, chopped, plus 2-3 sprigs
2 sprigs fresh Rosemary, chopped
8 oz Burrata, 6-7 leaves

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 425 degrees F.
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.
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.
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.
Enjoy!