Ingredients
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2 pounds mixed potatoes, chopped
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1 medium lemon, zested and juiced, divided
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4 tablespoons extra virgin olive oil, divided
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2 cloves garlic, minced
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kosher salt and freshly ground black pepper to taste
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¼ cup roughly chopped fresh dill
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¼ cup roughly chopped basil leaves
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2 tablespoons chopped fresh chives
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8 ounces burrata cheese
Directions
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Preheat the oven to 450 degrees F (230 degrees C).
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Toss potatoes, lemon juice, 2 tablespoons olive oil, garlic, and a small pinch each of kosher salt and pepper together on a large baking sheet.
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Roast in the preheated oven for 20 minutes. Toss and continue roasting until golden and crisp, 20 to 25 minutes more.
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Meanwhile combine remaining 2 tablespoons of olive oil, dill, basil, chives, and lemon zest in a small bowl. Season with salt and pepper.
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Remove potatoes from the oven and transfer to a serving plate. Tear burrata cheese into pieces and place over top. Drizzle with lemon-herb mix and serve.
Cook's Note:
I used a mix of baby Idaho potatoes and purple potatoes.
Nutrition Facts (per serving)
310 | Calories |
17g | Fat |
29g | Carbs |
9g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 310 | |
% Daily Value * | |
Total Fat 17g | 22% |
Saturated Fat 7g | 33% |
Cholesterol 27mg | 9% |
Sodium 104mg | 5% |
Total Carbohydrate 29g | 10% |
Dietary Fiber 4g | 15% |
Total Sugars 1g | |
Protein 9g | 18% |
Vitamin C 45mg | 50% |
Calcium 37mg | 3% |
Iron 2mg | 8% |
Potassium 683mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.