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Roasted Potatoes with Sun-Dried Tomato Pesto & Burrata

golden, crispy roasted fingerling potatoes tossed with sun-dried tomato pesto and served with creamy burrata cheese

servings: 4-6

Ingredients

Scale
  • 1 ½ lbs fingerling potatoes, halved or quartered lengthwise
  • kosher salt
  • 2 tbsp + ½ cup olive oil, plus more as needed
  • 1 shallot, thinly sliced
  • 4 garlic cloves, roughly chopped
  • 1 tbsp lemon zest
  • ¼ tsp red pepper flakes
  • 1 tbsp tomato paste
  • 1 (8 oz) jar sun-dried tomatoes in olive oil
  • ½ cup sliced almonds
  • ¼ cup grated pecorino romano cheese
  • ½ cup roughly chopped fresh basil, plus more for garnish
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • 1 (8 oz) ball burrata cheese
  • flaky sea salt
  • freshly cracked black pepper

Instructions

  1. Preheat the oven to 425°F. Place the potatoes onto a half sheet pan. Drizzle generously with olive oil and toss to coat. Spread the potatoes out into an even layer, cut-side down. Season with a good pinch of salt. Roast for 35 minutes, or until golden and tender.
  2. Meanwhile, heat a 10” skillet over medium heat. Add the 2 tablespoons of olive oil. Once hot, add the shallot. Season with a pinch of salt and cook for 1-2 minutes until softened and slightly caramelized. Turn the heat to low. Stir in the garlic and cook for another minute. Stir in the lemon zest, red pepper flakes, and tomato paste. Cook for a final minute before turning off the heat. Let cool slightly.
  3. Add the sun-dried tomatoes (along with all of the oil in the jar) to a food processor. Pour in the shallot mixture. Wipe out the skillet and return it to medium heat. Add a drizzle of olive oil to coat the bottom of the skillet. Add the almonds. Toast for about 2 minutes, stirring often, until golden. Season with a pinch of salt. Add half of the almonds to the food processor. Set the rest aside.
  4. Lastly, add the pecorino, basil, lemon juice, and honey to the food processor. Pulse until combined. With the processor running, slowly stream in the remaining ½ cup of olive oil until incorporated. Season with salt to taste.
  5. Once the potatoes are done roasting, let sit on the sheet pan for a minute or so. Then, use a metal spatula to transfer them to a mixing bowl. Add about 1 cup of the sun-dried tomato pesto and toss to coat.
  6. Arrange the potatoes on a serving plate. Break the burrata into pieces and place over top. Season the burrata with flaky sea salt and freshly cracked black pepper (for more heat, you could also sprinkle on a pinch of red pepper flakes). Garnish with basil leaves and the reserved almonds. Serve the remaining pesto alongside.

Notes

For cutting the potatoes, cut the larger-width potatoes in quarters and the smaller-width potatoes in half so they all have roughly the same thickness to them on the sheet pan.