I was looking for a roasted baby potatoes side dish to pair with an Oregon Pinot Noir and was surfing Pinterest for inspiration. It’s the visuals of the food I love. You eat with your eyes, you know what I mean?
I came across this dish and couldn’t get it out of my head.
Inspired by this recipe from Half Baked Harvest, we updated to include different greens and potatoes that were available in the winter.
This dish was to pair with an Oregon Pinot Noir and the blend of fat of the cheese the roasted potatoes and the different greens and herbs seemed to make this a perfect side dish.
Roasted baby potatoes with burrata, basil, spinach and radicchio with lemon
Feeds: 4
Total Time: 40 minutes
Ingredients
- 3 tbs olive oil (you will need a little more later for drizzling)
- 1 lb of baby mixed potatoes
- ½ lemon juiced and zested
- 1 clove of garlic minced
- 1/2 cup fresh basil (1/2 of this chopped the remainder whole for garnishing)
- ½ cup o fresh spinach
- ½ cup of chopped radicchio (torn and soaked in cold water for 30 minutes)
- 4 oz of burrata
- Salt & Pepper
Directions
- Preheat the oven to 450 degrees
- In a baking dish combine the potatoes, a tablespoon of olive oil, minced garlic, lemon juice and salt and pepper
- Roast for 15 minutes, toss and roast another 15 to 20 minutes, until the potatoes are crisp.
- After you have tossed them the first time…
- Mix 2 tablespoons of olive oil, the chopped basil, and lemon zest. Season with salt and pepper.
- Take the potatoes out of the oven and place on a serving plate. Break the burrata and place on the plate, garnish with the spinach, radicchio and fresh basil.
- Spoon the lemon zest mixture on the burrata
- Drizzle the whole plate with EVOO.
What to serve this with?
We served this with Roasted Cornish Game Hens with a Savory berry drizzle
The wine we paired was a beautiful 2018 Alloro Pinot Noir from the Willamette Valley that we received as a sample.
To learn more about this wine visit our post Alloro – Stunning Wines from Oregon’s New Laurelwood District AVA
Roasted baby potatoes with burrata, basil, spinach and radicchio with lemon
This is one of those dishes that you see on pinterest and can’t get out of your head. Inspired by this recipe from Half Baked Harvest, we updated to include different greens and potatoes that were available in the winter.
https://www.halfbakedharvest.com/roasted-mixed-potatoes-with-spring-herbs-and-burrata/
Ingredients
- 3 tbs olive oil (you will need a little more later for drizzling)
- 1 lb of baby mixed potatoes
- ½ lemon juiced and zested
- 1 clove of garlic minced
- 1/2 cup fresh basil (1/2 of this chopped the remainder whole for garnishing)
- ½ cup of fresh spinach
- ½ cup of chopped radicchio (torn and soaked in cold water for 30 minutes)
- 4 oz of burrata
- dash of salt
- dash of pepper
Instructions
1. Preheat the oven to 450 degrees
2. In a baking dish combine the potatoes, a tablespoon of olive oil, minced garlic, lemon juice and salt and pepper
3. Roast for 15 minutes, toss and roast another 15 to 20 minutes, until the potatoes are crisp.
4. After you have tossed them the first time…
5. Mix 2 tablespoons of olive oil, the chopped basil, and lemon zest.
Season with salt and pepper.
6. Take the potatoes out of the oven and place on a serving plate. Break the burrata and place on the plate, garnish with the spinach, radicchio and fresh basil.
7. Spoon the lemon zest mixture on the burrata
8. Drizzle the whole plate with EVOO.
Notes
We served this with Roasted Cornish Game Hens with a Savory berry drizzle and Minted Pea Mash. The wine we paired was a 2018 Alloro Pinot Noir from the Willamette Valley
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 287Total Fat 17gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 11gCholesterol 22mgSodium 234mgCarbohydrates 26gFiber 3gSugar 2gProtein 9g
Nutrition information isn’t always accurate.
Alloro Pinot Noir Recipe Pairings
Here you will find all of our wine pairing Recipes
Roasted baby potatoes with burrata, basil, spinach and radicchio with lemon
This is one of those dishes that you see on pinterest and can’t get out of your head.
Inspired by this recipe from Half Baked Harvest, we updated to include different greens and
potatoes that were available in the winter.
https://www.halfbakedharvest.com/roasted-mixed-potatoes-with-spring-herbs-and-burrata/
Roasted Cornish Game hens with savory berry drizzle
This was an elegant dish that we paired with a Pinot Noir from Oregon’s Willamette
Valley. We wanted something that would
not be too heavy, but would match the elegance of this wine. Incorporating Pinot Noir into the dish as
well as adding a savory berry drizzle, help to match notes in the wine and make
this pairing extra delicious.
This recipe was inspired by a recipe by Moon and Back on Allrecipes. https://www.allrecipes.com/recipe/8938/cornish-game-hens-with-garlic-and-rosemary/
We adapted the recipe to feed 2 rather than 4 and made a few other adjustments.
Minted Pea Mash
Sometimes you look at a plate and it just needs some green. What if you
really DON'T feel like a salad? I found a quick and easy recipe for
Pea Mash on Sprinkles and Sprouts and updated it adding fresh mint to
brighten the dish.
Robin Renken is a wine writer and Certified Specialist of Wine. She and her husband Michael travel to wine regions interviewing vineyard owners and winemakers and learning the stories behind the glass.
When not traveling they indulge in cooking and pairing wines with food at home in Las Vegas.
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