Lemony Roasted Garlic Potatoes with Burrata
- 2 seedless lemons, divided
- 113 g (4 oz) burrata
- 45 mL (3 Tbsp) extra-virgin olive oil, divided
- Kosher salt, to taste
- 454 g (1 lb) fingerling or creamer potatoes, washed and quartered
- 2 garlic cloves, peeled and crushed
- ½ yellow onion, diced
- 5 mL (1 tsp) smoked paprika
- Black pepper, to taste
- 15 mL (1 Tbsp) fresh or 5 mL (1 tsp) dried parsley flakes, for garnish
Preheat the oven to 205 C (400 F). Zest and juice 1 lemon; thinly slice the other lemon.
Put the burrata in a small bowl and slice into it to expose the creamy centre. Drizzle with 15 mL (1 Tbsp) oil; sprinkle with lemon zest, 15 mL (1 Tbsp) lemon juice and salt. Refrigerate until serving.
Put the potatoes, remaining oil, garlic, onion, paprika, salt and pepper in a large shallow baking dish. Toss to coat the potatoes.
Drizzle the remaining lemon juice over the potatoes; add the lemon slices. Roast for 45 to 50 minutes, tossing the potatoes halfway through cooking time. When lightly browned and softened, remove the potatoes from the oven. Cool for a few minutes.
Spoon the burrata over the potatoes, evenly distributing it in small amounts over the whole dish. Garnish with parsley. Serve immediately.
Makes 4 servings.
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