Roasted Mixed Potatoes with Spring Herbs and Burrata

Name: Kentang Campur Panggang dengan Bumbu Musim Semi dan Burrata
Total time: 60 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 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

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.

⏱️ 60 min 🔪 Prep: 15 min 🔥 Cook: 45 min 📊 Medium 👁️ 19 views

👨‍🍳 Start Cooking

Kentang Campur Panggang dengan Bumbu Musim Semi dan Burrata

Foto: Half Baked Harvest

Ingredients

6 servings

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

Steps

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!