Roasted potatoes with bunches of fresh herbs and creamy burrata make the perfect gluten-free side dish for any weeknight dinner or weekend gathering.
I never want summer food to end! It’s been an embarrassment of riches with the tomatoes, the herbs, and all of the wonderful vegetables I’ve been able to get from farmers at the greenmarket here in the city. It’s been inspiring me to make some more recipes, so even though I don’t really consider myself a food blogger… here we are with more summer recipes!
This has also been the summer of burrata for me. Not only does it photograph perfectly, but it adds a mild creaminess that is just indulgent and flavorful enough without overpowering the delicious flavor of summer produce. I’m not a big fan of soft cheese, but this burrata has found a special place in my heart!
All About the Herbs
Ok, can we talk herbs for a minute? My favorite part of cooking is herbs. Covering a dish with a smattering of garden-fresh herbs in different combinations can create so much variety and depth of flavor within dishes. Also, it’s just about the easiest way to elevate a basic dish.
I find that potatoes work well with a wide variety of herb combinations. Here, I used chives, parsley, and lots of dill, but you could also add basil to that mix or substitute a different mix with some rosemary or thyme. Cooking intuitively and with what is available and in-season in your area is the best way to cook, and I always hope I’m inspiring you to take liberties and risks with these recipes to make them your own. If you’re intimidated by that, herbs and garnishes are a great way to ease yourself in as you learn flavors.
Ingredients for Roasted Herby Potatoes with Burrata
Aside from the herbs, this recipe is about as simple as it gets! Here’s the rest of what you’ll need:
Potatoes: I grabbed a 1.5 lb bag of mixed baby potatoes at Trader Joe’s. You can use fingerling potatoes or whatever smaller potatoes are available to you.
Burrata: 6-8 oz of your favorite creamy burrata will do the trick!
Olive Oil: I’ve been loving Brightland olive oil, but whatever flavorful olive oil you have will do.
Sea Salt: Maldon is my salt of choice for everything!
More gluten-free vegetable recipes:
Obviously, there’s more where this came from. I just can’t get enough of cooking easy vegetable dishes these days! Here are some other favorites of mine:
Without further ado, it’s time to make some herby potatoes! I’d love to see your beautiful creations so don’t forget to tag me on Instagram!
Roasted Herby Potatoes with Burrata
- 1 lb mixed small potatoes
- 2 tbsp olive oil
- 2 clove garlic minced
- 2 burrata balls
- 1/4 cup dill
- 2 tbsp chopped parsley
- 2 tbsp chopped chives
- 1/4 tsp black pepper
- 1/2 tsp maldon salt
Preheat oven to 42f F and line a baking sheet with parchment. Cut potatoes in half and toss with olive oil and garlic. Place in an even layer on the baking sheet and roast for 20 minutes, then toss and place back in the oven for an additional 15 minutes, or until golden and crispy.
Arrange potatoes with burrata on a serving platter. Top with herbs, salt, and pepper. Serve immediately.