Step-by-step instructions
- Preheat your oven to 425°F (220°C).
- Toss the potatoes in a bowl with olive oil, lemon zest, lemon juice, oregano, salt, and black pepper until well coated.
- Spread potatoes cut-side down on a baking tray and roast them for 35–40 minutes, flipping once, until they’re deeply golden and crispy around the edges.
- While the potatoes roast, gently warm extra virgin olive oil over low heat in a small saucepan. Add grated garlic, parsley, thyme or rosemary, and optional chili flakes. Heat just until fragrant—avoid browning the garlic—and then remove from heat.
- Arrange the hot roasted potatoes on a large serving board. Nestle the burrata among the potatoes and gently tear open the cheese.
- Drizzle the warm garlic herb oil generously over the arrangement.
- Finish with a snowfall of finely grated Parmesan and add cracked black pepper, extra lemon zest, or fresh basil leaves as desired for garnish.
Best ways to enjoy it
Serving this Lemon Potato & Burrata Board is all about presentation and your personal touch. Place it at the center of the table for a communal dish where everyone can help themselves. Pair it with a simple arugula salad dressed with lemon vinaigrette for a refreshing contrast. A chilled white wine, like Pinot Grigio or Sauvignon Blanc, complements the lemony flavors beautifully!
Storage and reheating tips
If you find yourself with leftovers (which might be unlikely!), here’s how to keep them fresh. Store the leftover potatoes and burrata in separate airtight containers in the fridge for up to 2 days. To reheat the potatoes, spread them on a baking tray and rewarm in a 350°F (175°C) oven until crispy again. It’s best to enjoy burrata fresh, but you can use it the next day in a salad or sandwich if necessary.
Helpful cooking tips
- Choose the right potatoes: Baby potatoes are ideal for this recipe due to their creaminess and texture but feel free to use Yukon Gold or red potatoes for a twist.
- Don’t skip the herbs: Fresh herbs elevate the flavor dramatically. If you can, opt for fresh over dried.
- Make it ahead: You can roast the potatoes a few hours in advance and reheat them before serving for an easy, stress-free preparation.
Flavor swaps
- Herb variations: Experiment with different herbs like dill, chives, or cilantro to change the flavor profile.
- Add crispy elements: Consider adding crispy prosciutto or pancetta for a salty crunch that plays beautifully with the creamy burrata.
- Go spicy: For those who like heat, a dash of smoked paprika in the herb oil gives a delightful kick.
Common questions
What is the prep time for this dish?
The total prep and cooking time for this Lemon Potato & Burrata Board is about 50–60 minutes, including roasting time.
Can I make it vegan?
Absolutely! You can replace the burrata with a plant-based cheese option to keep the dish vegan-friendly.
How can I store leftovers safely?
Leftovers can be stored in airtight containers for up to 2 days in the fridge. It’s best to keep burrata separate from the potatoes until ready to serve for optimal freshness.
Enjoy crafting this vibrant and delicious Lemon Potato & Burrata Board—it’s a delightful dish that not only tastes fantastic but looks stunning on any table!
