Smashed Lemony Potatoes, Burrata and Pesto
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 4 servings 1x
- Category: Plant-based
Easy smashed lemony potatoes, roasted in the oven until crispy, and served with fresh burrata cheese and basil pesto. The pleasure of simple flavors.
Ingredients
Scale
- 2 lbs (1 kg) small Yukon gold potatoes (or similar, about the size of golf balls), approx. 15 pieces
- Flaky Sea Salt
- Fresh ground pepper
- A few sprigs of thyme
- 1 lemon, cut into segments
- 1/4 cup (60 ml) olive oil
- 1 clove garlic, minced
- 1/3 cup (80g) basil pesto
- 1 large (8 oz/225g) burrata cheese
- Fresh ground pepper, to serve
Instructions
- Add potatoes to a saucepan with cold water. Salt generously and bring to a boil. Lower the heat and cook just until fork tender. Drain potatoes into a colander and set over empty warm pot to fully dry.
- Preheat oven to 425 F (220 C) and line a baking sheet with parchment paper. Lay potatoes on the prepared baking sheet, and using the bottom of a glass, gently but firmly smash down each potato, being careful not to fully mash them.
- Drizzle olive oil over the potatoes and season with salt and pepper. Add thyme sprigs, sprinkle minced garlic, and grate lemon over the potatoes. Add the lemon wedges to the baking sheet together with the potatoes.
- Bake, turning with a spatula at 20 minutes and baking for another 20-30 minutes until edges are a beautiful golden brown.
- Plate potatoes from the oven while still warm, squeezing the lemon wedges over, and top with pieces of Burrata cheese. Drizzle with basil pesto, sprinkle fresh ground pepper, and serve immediately.
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