Roasted Potatoes and Garlic with Burrata

Roasted Potatoes and Garlic with Burrata is savory, roasty, salty, herby and creamy in every bite!

Roasted Potatoes and Garlic with Burrata is savory, roasty, salty, herby and creamy in every bite!

I have to be honest, I have it bad for potatoes especially beautiful and interesting varieties grown with love and care. They add so much to a meal with their colors, textures and tastes, and they are loaded with nutrients that our bodies need a lot of like potassium. I also love cheese, with Burrata being a favorite. 

We got a late start on our gardens this year and didn’t plant potatoes. Thankfully, Engelbert Farm and Bloodnick Farm have kept my potato love in check with an ample supply. It was a bad year for potatoes here, we’ve had endless heavy rain for weeks on end since late July. Some locations, including our farm, have measure more than 30” in September alone. Constantly wet soil is the foe of good potatoes, and a smaller supply means savoring every bite of the beauties you’ve managed to stash away.  

This dish is a great plated buffet type appetizer or first course, add some beautiful sun dried tomatoes and roasted red peppers and you have a great alternative to satisfy your pizza craving in a gluten and grain free way as well. I used Adirondack Blue and Adirondack Red potatoes from Engelbert Farm, Burrata from BelGioioso Cheese, garlic from Bloodnick Farm, and herbs from my own garden. This is so simple, and with a nice Sauvignon Blanc, or even a Pinot Noir and you have the beginnings of a memorable meal. 

Roasted Potatoes and Garlic with Burrata  

by Colleen Cheechalk


4-6 medium potatoes, choose good firm fleshed or waxy potatoes  


4-6 whole shallots

2 large heads of garlic

Extra Virgin Olive Oil

1 tablespoon each of chopped fresh rosemary, thyme and parsley plus extra to garnish and finish with.   

salt and peppe



1. Preheat oven to 375 degrees

2. Scrub potatoes and dry. Slice them on the bias and leave any small potatoes whole. Add to a medium bowl.  

3. Carefully remove the bottom rooted end of the garlic cloves and pull them stem through. Leave the papery skins. Add to the bowl with the potatoes. 

4. Peel the shallots and add the bowl with the potatoes and garlic.  

5. Drizzle the potatoes, garlic and shallots generously with olive oil and toss with the herbs, add a pinch of salt and fresh ground black pepper. 

6. Arrange on the baking sheet and roast in the oven for about 30 minutes, or until browned amd crisp outside and tender on the inside.  

7. Remove from the oven and allow to cool slightly, the plate and add the burrata and finish with the herbs. A drizzle of any leftover oil from the roasting pan is delicious too.