Roasted herby potatoes with Burrata

Roasted herby potatoes with Burrata

---

Ingredients:

• extra virgin olive oil, plus more for drizzling

• mixed potatoes, sliced into similar size chunks—I used russet and yellow baby potatoes

• pancetta (I used one package of chopped pancetta)

• 1 lemon, juice + Zest

• cloves garlic, chopped, I used around 6 or 7

• S+P

• fresh thyme + about 1/4 cup chopped and 3-4 sprigs

• fresh rosemary, chopped, about 2 sprigs

• 6-7 fresh basil leaves

• 8 ounces burrata cheese,

Instructions:

1. Preheat the oven to 425 degrees F.

2. On a large baking sheet, toss together olive oil, potatoes, garlic, the fresh thyme sprigs, half of lemon juice+ zest and the pancetta. Season with S+P then transfer to the oven and roast for 20 minutes, turning halfway until golden and crisp.

3. Meanwhile, in a small bowl combine the rest of herbs (except for the basil) along with the rest oh the lemon juice, more olive oil and S+P.

4. Remove the potatoes from the oven, drizzle the potatoes with the herb mix and add the fresh basil as well. Transfer to a serving plate and break the burrata over the potatoes and add some more pepper to the top.

5. Enjoy!