Crispy roasted potatoes and creamy burrata topped with herbed sesame oil and pine nuts for an explosion of flavor and added crunch. Enjoy this dish as an appetizer or a side to your main meal.
Servings: 4
Prep Time: 10 mins
Cook Time: 60 mins
Ingredients:
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1lb Small Yukon Gold Potatoes
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1/4 cup Pine Nuts
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8 oz Burrata
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2 Tbsp Cilantro, chopped
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2 Tbsp Mint, chopped
Directions:
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Preheat the oven to 400F.
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Add whole potatoes to a large pot of cold water. Bring to a boil and cook for 15 minutes or until potatoes are tender.
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Drain potatoes and let them cool until they can be handled—season with 2 Tbsp Curry Infused Olive Oil and 2 tsp Mango Masala Rub.
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Place potatoes on a lined baking sheet. Use a heavy spatula or the bottom of a cup to smash down potatoes until flattened.
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Roast until the outsides are crispy, about 45 minutes.
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Meanwhile, add pine nuts and dry toast until fragrant, about 5 minutes, in a small pan over medium heat. Remove from the heat and add 3 Tbsp of olive oil, 1 tsp rub, and fresh herbs. Stir to combine.
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Move potatoes to a serving platter and top with pieces of burrata. Scoop pine nuts over the burrata and potatoes, also drizzle the herbed oil over the potatoes.
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Finish potatoes with a drizzle of Ginger Balsamic Vinegar.
