The other day I was getting dressed in the bedroom when I overheard Mike singing in the kitchen. Normally he’s quite a decent singer, but this particular song had him sounding like a dying whale and because I’m a horribly mean person who LOVES teasing him, I had no issues with telling him so.
Me (laughing): You sound like a dying whale!
Mike (continuing to sing): Whaaaaaaale…whaaaaaaale, whale. Whale you be mine?
Me: I whale.
Only Mike can turn insults into a sweet nothings. If the tables were turned and he told me I sounded like a whale, I would have retorted back, “Oh yeah? YOU sound like a whale!” I’m not the best at comebacks. Nor am I particularly punny, which is sad because I love puns. I wish I came up with a cute and punny way to do take-backsies for making fun of him, but I couldn’t come up with anything so I made him some potatoes to be extra nice.
There’s nothing like potatoes and cheese to get you back into someone’s good books. Especially when the potatoes are extra crispy on the outside and soft and fluffy on the inside. Pair potato crunch with the melting softness of fresh burrata, dust it all off with curls of lemon zest and bright parsley and you’ve got yourself a winner!
Crispy Smashed Roasted Potatoes with Burrata
- 4 russet potatoes
- coarse salt
- freshly ground black pepper
- 2 tablespoons oil, plus extra
- 2 balls of burrata
- lemon zest
- fresh parsley
Preheat the oven to 375°F.
Peel the potatoes and cut into even 2-inch chunks. Rinse the potatoes and place in a large pot covered with cold water. Bring to a boil and cook for 5 minutes until just parboiled. Pour into a colander and let drain. Shake to roughen up the edges.
Put the potatoes on a baking sheet or oven safe roasting dish and drizzle with the oil. Season generously with salt and pepper and toss well.
Roast the potatoes for 30 minutes until lightly golden. Remove from the oven and gently squish the potatoes with a potato masher or fork for maximum crispiness. Drizzle with extra oil and carefully flip the potatoes. Bake for another 40-45 minutes until deeply brown and extra crispy.
Remove from the oven, top with torn burrata and a sprinkle of salt and pepper, lemon zest and torn parsley leaves. Enjoy hot!
Potatoes inspired by Jamie’s Perfect Roast Potatoes.