Roasted Mixed Potatoes with Spring Herbs and Burrata

4.48 from 86 votes

These are potatoes, but slightly elevated and dressed up for spring. If you're in need of a new potato recipe, this is it...end of story.

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 329kcal

4 tablespoons extra virgin olive oil, plus more for drizzling
2 pounds mixed potatoes, chopped into similar size chunks (I used baby Idaho potatoes and purple potatoes
1 lemon, juice plus zest
2 cloves garlic, minced or grated
kosher salt and black pepper
1/4 cup fresh dill, roughly chopped
1/4 cup fresh basil, roughly chopped
2 tablespoons chopped fresh chives
8 ounces burrata cheese, torn

1. Preheat the oven to 450 degrees F.
2. On a large baking sheet, toss together 2 tablespoons olive oil, the potatoes, garlic, lemon juice, and a small pinch each of salt and pepper. Transfer to the oven and roast for 20 minutes, toss and continue roasting another 20-25 minutes or until golden and crisp.
3. Meanwhile, in a small bowl combine remaining 2 tablespoons of olive oil, dill, basil, chives, and lemon zest. Season with salt and pepper.
5. Remove the potatoes from the oven and transfer to a serving plate. Break the burrata over the potatoes and then drizzle with the lemon herb mix. Eat!