Oven-Smashed Potatoes with Burrata, Roasted Cherry Tomatoes & Basil Pesto Oil

 What You Need

For the smashed potatoes
700 g baby potatoes
2 tbsp olive oil
1 tsp dried oregano
½ tsp garlic powder
½ tsp smoked paprika
Salt & pepper

For the roasted cherry tomatoes
2 cups cherry tomatoes
1 tbsp olive oil
2 cloves garlic (minced)
1 tsp dried thyme
Salt & pepper

For the topping
2 burrata balls (about 250 g total)

For the basil pesto oil
1 cup fresh basil leaves
⅓ cup olive oil
¼ cup grated Parmesan cheese
2 tbsp pine nuts or walnuts
1 garlic clove
1 tbsp lemon juice
Salt & pepper

Optional
Extra Parmesan shavings
Fresh basil leaves
Red chili flakes
Microgreens
Balsamic glaze

 How to make it

Preheat oven to 220°C (200°C fan).
Boil the baby potatoes in salted water for 15–20 minutes, or until fork-tender.
Drain and place the potatoes on a parchment-lined baking tray.
Gently smash each potato using the bottom of a glass.
Drizzle with olive oil and season with oregano, garlic powder, smoked paprika, salt, and pepper.
Roast for 25–30 minutes, until deeply golden and crispy around the edges.
Meanwhile, toss the cherry tomatoes with olive oil, garlic, thyme, salt, and pepper.
Spread the tomatoes on a separate baking tray and roast for 15–18 minutes, until blistered and caramelized.
Prepare the basil pesto oil by blending basil, olive oil, Parmesan cheese, pine nuts or walnuts, garlic, lemon juice, salt, and pepper until smooth but still slightly textured.
Spread or tear the burrata onto a serving platter.
Arrange the crispy smashed potatoes over and around the burrata.
Spoon the roasted cherry tomatoes over the potatoes.
Drizzle generously with the basil pesto oil.
Finish with extra Parmesan shavings, fresh basil, chili flakes, microgreens, or balsamic glaze if desired.

 Nutritional Info (per serving, serves 4)

Calories: 490
Protein: 15g
Carbohydrates: 34g
Fat: 34g
Fiber: 4g
Sugar: 4g
Sodium: 340mg