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6 min read

Roasted Potatoes, Spring Herbs & Burrata

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Suggested Wine Pairing: Montepulciano


  • 2 lbs mixed potatoes chopped into chunks (Baby Idaho and purple potatoes recommend)
  • 4 Tbsp extra virgin olive oil, plus extra for drizzling
  • 2 cloves garlic, minced or grated
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1/4 cup fresh basil, roughly chopped
  • 1 lemon, juiced and zested
  • 2 Tbsp fresh chives, chopped
  • 8 ounces burrata cheese, torn


Preheat oven to 450ºF.

On a large baking sheet, toss together 2 tablespoons olive oil, potato chunks, garlic, lemon juice, and a pinch of salt & pepper. Transfer baking sheet to oven and roast for 20 minutes, toss and continue roasting another 20-25 minutes or until potatoes are golden and crisp.

While potatoes are baking, in a small bowl combine the remaining 2 tablespoons of olive oil, dill, basil, chives, and lemon zest. Season with salt & pepper.

Remove potatoes from oven and transfer to a serving plate. Break burrata over potatoes and then drizzle with lemon herb mix.