Smashed Potatoes with Burrata
Smashed Potatoes with Burrata
Rated 5.0 stars by 3 users
Author:
Olivelle
Servings
4
Prep Time
10 minutes
Cook Time
60 minutes
Get ready for a flavor explosion with these crispy curry-roasted smashed potatoes, topped with creamy burrata, herbed curry oil, and crunchy pine nuts. This dish is the perfect balance of textures and flavors whether as a savory appetizer or a show-stopping side to your main meal!
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Ingredients
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1lb Small Yukon Gold Potatoes
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5 Tbsp Curry Infused Olive Oil, divided
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3 tsp Mango Masala Rub, divided
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¼ cup Pine Nuts
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8 oz Burrata
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2 Tbsp Cilantro, chopped
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2 Tbsp Mint, chopped
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2 tsp Ginger White Barrel Aged Balsamic
Directions
Preheat the oven to 400F.
Add whole potatoes to a large pot of cold water. Bring to a boil and cook for 15 minuites or until potatoes are tender.
Drain potatoes and let cool until they can be handled. Seaosn with 2 Tbsp Curry Infused Olive Oil and 2 tsp Mango Masala Rub.
Place potatoes on a lined baking sheet. Use a heavy spatula or the bottom of a cup to smash down potatoes until flatteded.
Roast until the outsides are crispy, about 45 minutes.
Meanwhile, in a small pan over medium heat, add pine nuts and dry toast until fragrant, about 5 minutes. Remove from the heat and add in the remaining 3 Tbsp of olive oil, 1 tsp rub, and fresh herbs. Stir to combine.
Move potatoes to a serving platter and top with pieces of burrata. Scoop pine nuts over burrata and potatoes, making sure to also drizzle the herbed oil over the potatoes as well.
Finish potatoes with a drizzle of Ginger Balsamic Vinegar.
Recipe Note
You may notice that the Curry Infused Olive Oil and Ginger White Barrel Aged Balsamic have been discontinued. We are working on updated the ingredients in this recipe!