These citrusy roasted potatoes are the perfect way to up your vitamin C intake this winter.
Serves 4
50 minutes roasting
Ingredients
- 2 seedless lemons
- 110g burrata
- 3 tbs extra-virgin olive oil, divided
- 450g fingerling or creamer potatoes, washed and quartered
- 2 garlic cloves, peeled and crushed
- ½ yellow onion, diced
- 1 tsp smoked paprika
- 1 tbs fresh or 1 tsp dried parsley flakes, for garnish
Method
1
Preheat oven to 205°C. Zest and juice 1 lemon; thinly slice the other lemon.
2
Put burrata in a small bowl and slice into it to expose the creamy centre. Drizzle with 1 tbs oil; sprinkle with lemon zest, 1 tbs lemon juice and salt. Refrigerate until serving.
3
Put potatoes, remaining oil, garlic, onion, paprika, salt and pepper in a large shallow baking dish. Toss to coat potatoes.
4
Drizzle remaining lemon juice over potatoes; add lemon slices. Roast for 45–50 minutes, tossing potatoes halfway through cooking time. When lightly browned and softened, remove potatoes from the oven. Cool for a few minutes.
5
Spoon burrata over potatoes, evenly distributing it in small amounts over the whole dish. Garnish with parsley. Serve immediately.
