Long weekend ahead and there is something that we lack in this region – proper brunch places. I myself like to enjoy slow Sundays, sipping espressos till late and taking the time for myself thus brunches being my favorite. Today we are going to do one of the easies dish in the world, with a touch of southern Italian flavors.
10 minutes of prep time + 1 hour and 20 minutes of cooking time = 1 hour and 30 minutes of easy cooking.
4 New potatoes, salt (coarse if you have any), pepper, olive oil (extra virgin if you have any – you can also do this with any other oil but lets face it, olive oil rocks, two burrata balls, lemon zest and parsley
Preheat your oven at 200 degrees. Get the potatoes ready, peel them and/or let them like that. Cut them into big chunks and cook them in a big pot of water for 5 minutes after the water has boiled ( I like to use cold water – so much better!).
At this point, the potatoes are just about parboiled. Drain them and put them on a baking sheet in an oven rack (baking sheets rock because they are not as messy). Marinate them with salt, pepper and oil, generously – potatoes absorb so don’t be afraid. Let them bake for 30 minutes until almost golden and take them out, gently squish them, pour some extra oil and turn them over. Put them in the oven for an extra 40 minutes until they are extra crispy and brown.
Top them with the torn burrata, salt, pepper, lemon zest and parsley.
Eat them immediately.
