Description
Golden, crispy, and topped with creamy burrata! A simple dish packed with big flavors.
Ingredients
Scale
- 1 ½ pounds small Yukon Gold potatoes
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 8 ounces burrata cheese, at room temperature
- 2 tablespoons fresh basil leaves, torn
- Flaky sea salt for finishing
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Place potatoes in a large pot and cover with cold water. Bring to a boil, then reduce to a simmer and cook until tender, about 15–20 minutes. Drain.
- Transfer potatoes to the prepared baking sheet. Using a fork or potato masher, gently smash each potato to about ½-inch thickness.
- Drizzle smashed potatoes with olive oil, then sprinkle with kosher salt and pepper. Bake for 25–30 minutes, until golden and crispy on the edges.
- While potatoes bake, remove burrata from the refrigerator to come to room temperature. Once potatoes are done, transfer to a serving platter.
- Tear burrata over the potatoes. Garnish with fresh basil and a sprinkle of flaky sea salt. Serve immediately.
Notes
For extra crispiness, let potatoes cool slightly after boiling before smashing. You can also add roasted garlic or red pepper flakes for variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Side Dish
- Cuisine: Italian
Nutrition
- Calories: 350 kcal
- Sugar: 2 g
- Fat: 22 g
- Carbohydrates: 32 g
- Protein: 10 g