Description
Crispy oven-smashed potatoes topped with creamy burrata, roasted cherry tomatoes, and a vibrant basil pesto oil. A perfect side or vegetarian main.
Ingredients
Scale
- 2 pounds baby Yukon Gold potatoes
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 pints cherry tomatoes
- 4 cloves garlic, smashed
- 8 ounces burrata cheese, at room temperature
- For the Basil Pesto Oil:
- 1 cup fresh basil leaves
- 1/2 cup extra-virgin olive oil
- 1/4 cup grated Parmesan cheese
- 2 tablespoons pine nuts
- 1 clove garlic
- 1/4 teaspoon salt
- Pinch of red pepper flakes (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Place the potatoes in a large pot and cover with salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well.
- Transfer the cooked potatoes to a baking sheet. Use a potato masher or the bottom of a glass to gently smash each potato to about 1/2-inch thickness.
- Drizzle the potatoes with 2 tablespoons olive oil, salt, and pepper. Toss to coat. Spread in an even layer.
- On another baking sheet, toss the cherry tomatoes and smashed garlic with the remaining 1 tablespoon olive oil and a pinch of salt.
- Roast the potatoes and tomatoes together for 20-25 minutes, until potatoes are crispy and golden and tomatoes are blistered. Remove from the oven.
- While the vegetables roast, make the basil pesto oil: In a blender or food processor, combine basil, olive oil, Parmesan, pine nuts, garlic, salt, and red pepper flakes. Blend until smooth.
- Transfer the roasted potatoes and tomatoes to a serving platter. Tear the burrata and arrange over the top.
- Drizzle generously with basil pesto oil. Serve immediately.
Notes
The basil pesto oil can be made up to 3 days ahead and stored in the refrigerator. Leftover potatoes can be reheated in a 400°F oven for 5-7 minutes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Side Dish
- Cuisine: Italian-American
Nutrition
- Calories: 420 kcal
- Sugar: 5 g
- Fat: 28 g
- Carbohydrates: 35 g
- Protein: 12 g