Roasted Potatoes With Burrata, Basil, & Lemon, - Take Your Potatoes To The NEXT LEVEL With These.

Preheat the oven to 450 degrees Fahrenheit.

Rinse the organic gold potatoes and cut them into quarters, leaving the skins on.

Place the quartered potatoes onto a parchment paper-covered baking sheet.

Peel the parsnip and cut it into coins.

Chop the red onion into larger pieces to prevent drying out during roasting.

Mince the fresh garlic finely and sprinkle it over the vegetables.

Drizzle the vegetables with olive oil and add a good sprinkle of salt and pepper.

Massage the potatoes, onions, and garlic with your hands to ensure they are well coated in oil.

Spread the vegetables out on the baking sheet so they are touching the bottom of the pan.

Bake in the preheated oven for approximately 45 to 50 minutes, turning the vegetables halfway through cooking time.

While the potatoes are roasting, prepare the drizzle sauce by chopping rosemary and adding it to a bowl.

Snip organic chives into the bowl using scissors, about a tablespoon's worth.

Add a couple of tablespoons of olive oil to the bowl.

Zest a lemon and then juice it into the bowl, avoiding the white part to prevent bitterness.

Stir the sauce and add a little salt and pepper to taste.

Once the potatoes are golden brown and cooked (about 45 minutes), remove them from the oven.

Serve the potatoes immediately while hot on a dish.

Drizzle the lemon sauce over the roasted potatoes.

Tear the burrata cheese into pieces and distribute it over the potatoes.

Sprinkle chopped parsley over the dish.

Chop basil leaves and sprinkle them on top of the potatoes.

Equipment Needed

Spice Level:

Allergens