Lemony roasted garlic potatoes with burrata Lemony roasted garlic potatoes with burrata

These citrusy roasted potatoes are the perfect way to up your vitamin C intake this winter.


Serves 4


50 minutes roasting



  • 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


Preheat oven to 205°C. Zest and juice 1 lemon; thinly slice the other lemon.
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.
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 45–50 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.

Originally published in The Costco Connection, May/Jun 2020. Pick up the latest copy at your local warehouse or read it online.