Dinner

Roasted Fingerling Potatoes with Sunflower Seed Basil Pesto and Burrata Recipe

ByThomas Greene January 9, 2026January 9, 2026

Introduction

Fingerling potatoes are a delightful and elegant side dish, perfect for impressing guests or elevating a simple meal. Roasted to golden perfection and paired with a flavorful basil and sunflower seed sauce, this recipe is sure to become a favorite.

A white bowl filled with a base layer of green pesto sauce spread thinly along the bottom, topped with a generous layer of roasted fingerling potatoes that are golden brown with crisp edges arranged in a slightly overlapping circular pattern, then crowned with a large round white burrata cheese drizzled with golden olive oil and sprinkled with cracked black pepper giving it a fresh look. A few small green basil leaves are scattered on top and around the potatoes for added color. A silver fork rests on the right side inside the bowl. The bowl sits on a white marbled surface with a piece of hard cheese and a small white bowl of extra green pesto partially visible in the background photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb Fingerling potatoes (cut in half lengthwise)
2 tbsp Butter (melted)
Salt and pepper (to taste)
1/4 cup Olive oil (plus more for drizzling)
10 leaves Basil
2 tbsp Scallions
2 tbsp Sunflower seeds
1 Shallot
1/2 tbsp Lemon juice (fresh)
1/2 tsp Honey
1/4 cup Parmigiano reggiano
1 Burrata ball

Instructions

Step 1: Preheat your oven to 425°F (220°C). Toss the halved fingerling potatoes with melted butter, salt, and pepper. Drizzle some olive oil on a sheet pan and arrange the potatoes cut side down. Roast for 20-25 minutes until golden and tender.
Step 2: While the potatoes roast, heat a pan over high heat for 1-2 minutes. Add the sunflower seeds, reduce to medium, and toast until golden and fragrant. Remove and set aside.
Step 3: In the same pan, add a little olive oil and sauté the shallot over medium-low heat until translucent, about 3-5 minutes.
Step 4: In a food processor, combine the toasted sunflower seeds, sautéed shallot, basil leaves, scallions, lemon juice, Parmigiano reggiano, honey, salt, pepper, and 1/4 cup olive oil. Blend until smooth, adding a bit more olive oil or water if you prefer a thinner sauce.
Step 5: Spread some of the sauce on serving plates, then arrange the roasted potatoes on top. Spoon additional sauce over the potatoes.
Step 6: Place the burrata ball at room temperature on the plate, drizzle with olive oil, sprinkle with freshly cracked black pepper, and garnish with basil leaves before serving.

Tips & Variations

Use toasted pine nuts instead of sunflower seeds for a richer flavor.
For extra crispiness, roast the potatoes a few minutes longer or broil briefly at the end.
Substitute burrata with fresh mozzarella if burrata is unavailable.
Add a pinch of chili flakes to the sauce for a subtle heat.

Storage

Store any leftover roasted potatoes and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat potatoes gently in a warm oven to maintain crispness. Serve the burrata fresh as it does not store well.

How to Serve

The image shows a white bowl filled with roasted potato wedges layered at the bottom, each piece with a golden brown, crispy skin and char marks. On top of the potatoes, there is a dollop of white, creamy cheese that looks soft and slightly melted, with a drizzle of bright green pesto sauce scattered over it and the potatoes. A few fresh, small green basil leaves are placed around and on the cheese, adding a fresh touch. The bowl sits on a white marbled surface, enhancing the dish’s colors and textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, you can use small baby potatoes or new potatoes if fingerlings are unavailable. Just adjust roasting time accordingly to ensure they are tender and golden.

How do I keep the burrata fresh if not serving immediately?

Burrata is best served fresh at room temperature within a few hours. If you need to store it, keep it in its liquid in the refrigerator and bring it to room temperature before serving for the best texture and flavor.