Sesame Falafel with Ginger Tahini and Jalapeño Sauce.
These Roasted Mixed Potatoes with Spring Herbs and Burrata are kind of all you need in life today.
So very dramatic, but so very true, because let’s just be real, we all know that potatoes are possibly one of the best foods around. Especially when roasted…and especially when paired with burrata cheese.
Basically this recipe needs no introduction. Just reading the title, makes my mouth water. These are potatoes, but slightly elevated and dressed up for spring and this is maybe one of my favorite recipes to come out of my kitchen this month.
Did I say that yesterday? Probably, but it’s always true.
Just like yesterday’s tart, this is yet another failed recipe turned into to something amazing. Not sure what’s up with all the recipe fails this month, but I’m happy to say I was able to take the fails and make something new, fresh, and better from them. I guess I really do learn from my failures…well sometimes anyway.
And moving along…
When my family and I were in South Korea, we headed to Seoul for a couple of days of exploring. We actually did this in batches as some of us left earlier than others, but either way, we all had the opportunity to try the incredible street food that Seoul has to offer.
If you didn’t know, Buzzfeed recently gave Seoul the title of The Best Street Food In The World and while I really can’t say if this is true or not, seeing as I have not been to all that many places, I can say that Seoul’s food scene is pretty insane. The dumplings? Noodles? Soups? PANCAKES?! All so good! I knew I would want to try and recreate some when I returned home, and the first thing on my list was potato croquettes.
Potato croquettes are oddly a French food, but we found a bunch of crazy flavored croquettes on the streets of Seoul. When I attempted to make croquettes at home however, it really didn’t go so well. For one, I’m just not a huge deep fry person, so that part wasn’t fun. And two, they just weren’t that awesome. I was over them pretty quickly, and already on to brainstorming new potatoes ideas while still working on the croquettes…
And that’s where these potatoes come in.
They have nothing to do with Korean food, but oddly, that is what inspired them. Makes zero sense, but then when do I ever actually make sense? Not too often…especially when texting. Yikes.
I knew I wanted a potato recipe for spring and for upcoming Easter. It needed to be simple and I knew I wanted to use lots of herbs. I also knew I had two balls of fresh burrata cheese in my fridge that practically had the words “serve me with roasted potatoes” written all over them. Promise, they did.
And then these happened with mixed potatoes, lots of lemon, fresh herbs, and a very generous amount of fresh burrata cheese. If that doesn’t sound good to you, I am not sure we can be friends.
Kidding, but I mean, not really.
I used a mix of potatoes, mostly because that’s what I had on hand and didn’t feel like heading to the store. At first I thought using all baby potatoes was what I wanted, but in the end I loved the variety of shapes and textures from the different potatoes. It makes every bite slightly different and exciting (yes, potatoes are exciting).
For my herbs, I used fresh dill, basil, and chives. Very light and springy, but they pack an herby punch. I also threw in some lemon for a little zing and then piled on the burrata, which is of course my favorite part. The pairing of the crispy roasted potatoes with the creamy burrata cheese is one that’s too good not to try. It’s the perfect mix of crispy to creamy and it’s so good.
Serve these as side dish, maybe even an appetizer, or hey, just be like my family and eat them for dinner. That works too.
To sum it up, if you need a new potato recipe, this needs to be it…end of story.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
PS. definitely make these for Easter this year, these have Easter Sunday written all over them.
I never really enjoyed cooking until I bought your book a few months ago! I used to dread being in the kitchen but your recipes have inspired me so much and I am excited to make dinner each night. We host a lot of family and friend dinners and at every one single one of them someone has asked, “Can I get the recipe for this?”. This looks amazing…think I’ll have to make it tonight! Burrata is my love language.
That is so sweet! I am so glad you and your family have been enjoying my recipes and I hope you continue to! Thank you Megan!
Looks so good! I could eat potatoes all day every day if I was allowed to.
Agreed!! Thanks Matt!
Potatoes are my love language and you just took them to a whole other level! So yum girl!
Thanks Leigh Ann!
I’m sure you’ll be perfecting potato croquettes shortly Tieghan. But in the meantime I’ll enjoy these potatoes. Love the fresh herbs, and of course the burrata!
Thank you so much Mary Ann!
What do you think about adding broccoli & chickpeas to make an awesome sheet pan dinner? This might have to happen!
Sounds amazing Libby! I hope you love this and let me know how it turns out! Thank you!
A recipe from Half Baked Harvest with burrata? Shocking! HAHAHA I agree it makes everything better! Can’t wait to try this!
Lol I just love it!! I hope you enjoy this recipe, Linda! Thank you!
Yum, this looks amazing, now I know what I’m going to make dinner tonight! On another note, I was wondering if you were going to be having a book tour for your cookbook? It’s easily become one of my new favorites!
Hi Kat! Thank you so much! I hope you love this recipe! Would you mind sending me an email and I could get back to you with the book tour information? Thank you!!
Ideal lunch to welcome the spring although M.r. Weatherman announced a new batch of snow for the weekend …. Thank you ! Not the weatherman but you 🙂 :-):-)
So glad you like this! Thank you!!
I live in a small town & i am not able to find bursts near me – can you suggest a different cheese please.
I can’t find burrata cheese please suggest a different cheese.
Fresh buffalo mozzarella is pretty close
Hi Jamie, I would whole milk ricotta cheese, fresh mozzarella cheese, or plain yogurt in place of the burrata. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
My husband and I just got back from Disney and stayed at Old Key West. Went to breakfast at Olivia’s and I had a potato hash with chimichurri and eggs with key lime hollandaise. Amazing! This recipe reminds me of the potato with the chimichurri, and when I had it I thought it would be great a an Easter side dish! Great minds think alike! Thanks for making it a reality! Will be making this for Easter for sure!!!
So great! I hope you love this Christin! Thank you!
I’ve never tried burrata and every time I see one of your recipes using it, it makes me crave it more and more. These potatoes look like the perfect opportunity to try burrata. 🙂
Uhm YES! You totally need to try these.. with the burrata! I hope you love these Caroline!
Making your Pesto Potato and Burrata Pizza tonight. These potatoes look equally as tempting!
I hope you love that pizza Jean! Thank you!
Great Spring side dish for any entree. Potatoes are always good. I like the idea of a mix. Thanks for another yummy recipe.
Potatoes are one of my favorites! I hope you love this recipe Joyce! Thank you!
THis is so comforting as food goes!!
Thank you Ruth!
Wow wow wow!!!!! How do you always get it right. Looks SO good.
Thank you Heidi!