2 seedless lemons
4 oz burrata
3 Tbsp extra-virgin olive oil, divided
Kosher salt, to taste
1 lb fingerling or creamer potatoes, washed and quartered
2 garlic cloves, peeled and crushed
1/2 yellow onion, diced
1 tsp smoked paprika
Black pepper, to taste
1 Tbsp fresh parsley
Preheat oven to 400F. Zest and juice 1 lemon; thinly slice the other lemon.
Put the burrata in a small bowl and slice into it to expose the creamy center. Drizzle with 1 Tbsp oil; sprinkle with lemon zest, 1 Tbsp lemon juice and salt. Refrigerate until serving.
Put potatoes, remaining oil, garlic, onion, paprika, salt and pepper in a large shallow baking dish. Toss to coat potatoes.
Drizzle remaining lemon juice over potatoes; add lemon slices. Roast for 45 to 50 minutes, tossing potatoes halfway through cooking time. When lightly browned and softened, remove potatoes from the oven. Cool for a few minutes.
Spoon burrata over potatoes, evenly distributing it in small amounts over the whole dish. Garnish with parsley. Serve immediately. Makes 4 serving.
7 points