Description
This Fingerling Potatoes recipe features tender, roasted potatoes paired with a vibrant basil and sunflower seed sauce, topped with creamy burrata cheese. The dish combines roasting and stovetop techniques to create a flavorful and elegant side or light meal that’s perfect for any season.
Ingredients
Scale
Potatoes
- 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)
Sauce & Garnish
- 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 (grated)
- 1 Burrata ball
Instructions
- Prepare and Roast Potatoes: 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 flat side down. Roast for 20-25 minutes until golden and tender.
- Toast Sunflower Seeds: While potatoes roast, heat a pan on high for 1-2 minutes. Add sunflower seeds, then reduce heat to medium and toast them until golden, stirring frequently to prevent burning.
- Sauté Shallots: In the same pan, add a splash of olive oil and sauté the shallots on medium-low heat until they become translucent and soft, about 3-4 minutes.
- Make the Sauce: In a food processor, combine the toasted sunflower seeds, sautéed shallots, basil leaves, scallions, lemon juice, grated Parmigiano Reggiano, honey, salt, pepper, and olive oil. Process until smooth, adding more olive oil or water to adjust the consistency as desired.
- Assemble the Dish: Spread some of the prepared sauce onto your serving plates. Place the roasted potatoes on top and drizzle with additional sauce.
- Finish with Burrata and Garnishes: Tear the burrata ball into pieces and place on top of the potatoes. Drizzle with extra olive oil, sprinkle freshly cracked black pepper, and garnish with a few whole basil leaves for brightness.
Notes
- Use room temperature burrata for the best creamy texture and flavor.
- You can substitute sunflower seeds with pine nuts or walnuts if preferred.
- If you don’t have a food processor, finely chop ingredients and whisk together for a chunkier sauce.
- Serve this dish warm as a side or light vegetarian main course.
- Leftovers can be refrigerated and gently reheated, but burrata is best added fresh.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian
Keywords: Fingerling potatoes, roasted potatoes, burrata, basil sauce, Italian side dish, summer recipe
