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Crispy Potatoes with Pesto, Tomatoes & Burrata

Course Salads & Sides
Author Izy


  • ~500 g potatoes (floury are best here), skin on
  • 3 tbsp sunflower oil or another neutral oil
  • salt
  • 2 handfuls rocket (arugula) leaves
  • 1 x 400 g can cannellini beans , drained
  • 4 tbsp basil pesto
  • 4-5 tbsp pitted , sliced olives
  • ~400 g cherry tomatoes (halved) or heritage tomatoes (sliced)
  • 300 g ball of burrata cheese (see notes)
  • 2 tsp za'atar mix (see notes)
  • a few basil leaves , torn


  • Bring a large pot of well-salted water to the boil. Wash the potatoes well then cut into ~3cm chunks. Drop them into the boiling water, bring the water back up to the boil and cook for 3 minutes. Remove the pot from the heat and drain the potatoes.
  • Over a medium-high heat, heat a large frying pan with enough oil to coat the base of the pan well. Once the oil is hot add the potatoes to the pan and season with some salt - you don't want to crowd it too much so you may need to fry in 2 batches, depending on the size of your frying pan.
  • Cook the potatoes until they start to turn golden underneath then turn them so all the sides become golden. Remove from the heat and set aside.
  • On a serving plate, lay down the rocket leaves. Mix the cannellini beans, pesto and olives together in a small bowl and distribute over the leaves. Lay on the tomatoes and warm potatoes. Place the burrata in the centre and sprinkle with the za'atar and basil leaves. Serve.


- Za'atar is a herb mix containing dried oregano, sumac, sesame seeds and sallt. If you can't source it (I get it from the Middle Eastern grocers in London/Leeds) you can sprinkle on dried oregano instead or leave it out.
- if you can't find burrata, use a large ball of mozzarella cheese, tear it up and scatter that over the salad. If you've got some cream on hand, drizzle 1-2 tablespoons over the salad too.