Ingredients
Scale
- 700g new potatoes
- 2 tbsp olive oil
- 2 garlic cloves, minced
- Salt and black pepper, to taste
- 1 burrata ball
- Handful of fresh basil leaves
- Zest of 1 lemon
- 1 tbsp lemon juice
- 2 tbsp grated Parmesan (optional)
- Balsamic glaze, for drizzling (optional)
Instructions
- Preheat the oven to 220°C (425°F).
- Boil the potatoes for 15–20 minutes until fork-tender. Drain well.
- Place the potatoes on a baking tray and gently smash each one. Drizzle with olive oil, add the garlic, and season with salt and black pepper.
- Roast for 30–35 minutes, or until golden and crispy.
- Transfer the potatoes to a serving plate. Tear the burrata over the top, then sprinkle with fresh basil, lemon zest, and Parmesan, if using.
- Finish with a squeeze of lemon juice and a drizzle of balsamic glaze, if desired.
- Serve immediately and enjoy!