Fingerling Potatoes Recipe
Serves 4
10 mins prep
20 mins cook
30 mins total
Fingerling Potatoes ✨ By now you know my obsession with burrata runs deep… I loved it before it was trendy and I’ll love it when it no longer is. Anyway… this sauce was as a result of a shortage of pine nuts and I am in love!
0 servings
First, add the melted butter to the potatoes and season with salt and pepper. Then, add some olive oil to a sheet pan and place the potatoes flat side down. Roast at 425F for 20-25 minutes.
Secondly, preheat a pan for 1-2 minutes on high. Add your sunflower seeds and lower to medium, roast until golden.
In that same pan sauté the shallots with a bit of olive oil on medium low until translucent.
Add the sunflower seeds, shallots, basil, scallions, lemon, Parmigiano, salt, pepper, honey and olive oil to the food processor. Then, process until smooth. Add a bit more oil or water if you want it thinner.
Spread some of the sauce on the plate. Then, add the potatoes and top them with more sauce.
Lastly, add the room temperature burrata, drizzle some olive oil, add freshly cracked black pepper and basil leaves.
