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 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.
1 Secondly, preheat a pan for 1-2 minutes on high. Add your sunflower seeds and lower to medium, roast until golden.
2 In that same pan sauté the shallots with a bit of olive oil on medium low until translucent.
3 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.
4 Spread some of the sauce on the plate. Then, add the potatoes and top them with more sauce.
5 Lastly, add the room temperature burrata, drizzle some olive oil, add freshly cracked black pepper and basil leaves.
