Smashed Potatoes with Burrata
Smashed Potatoes with Burrata
Get ready for a flavor explosion with these crispy curry-roasted smashed potatoes, topped with creamy burrata, herbed curry oil, and crunchy pine nuts. This dish is the perfect balance of textures and flavors whether as a savory appetizer or a show-stopping side to your main meal!
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- Author
- Olivelle
- Prep Time
- 10 minutes
- Cook Time
- 60 minutes
- Servings
- 4
- Category
- Cuisine
Ingredients
- 1lb Small Yukon Gold Potatoes
- 5 Tbsp Curry Infused Olive Oil, divided
- 3 tsp Mango Masala Rub & Seasoning, divided
- ¼ cup Pine Nuts
- 2 Tbsp Cilantro, chopped
- 2 Tbsp Mint, chopped
- 8 oz Burrata
- 2 tsp Ginger White Barrel Aged Balsamic
Directions
- Preheat the oven to 400F.
- Add whole potatoes to a large pot of cold water. Bring to a boil and cook for 15 minutes or until potatoes are fork tender.
- Drain potatoes and let cool until they can be handled. Season with 2 Tbsp Curry Infused Olive Oil and 2 tsp Mango Masala Rub & Seasoning.
- Place potatoes on a lined baking sheet. Use a heavy spatula or the bottom of a cup to smash down potatoes until flattened.
- Roast until the outsides are crispy, about 45 minutes.
- Meanwhile, in a small pan over medium heat, add pine nuts and dry toast until fragrant, about 5 minutes. Remove from the heat and add in the remaining 3 Tbsp of Curry Infused Olive Oil, 1 tsp Mango Masala Rub & Seasoning and fresh herbs. Stir to combine.
- Move potatoes to a serving platter and top with pieces of burrata. Scoop pine nuts and herbs over burrata and potatoes, making sure to also drizzle the herbed oil over the potatoes as well.
- Finish potatoes with a drizzle of Ginger White Barrel Aged Balsamic.