Roasted Garlic Potatoes with Burrata & Chili Honey: The Ultimate Comfort Food Upgrade
Imagine the most perfect roasted potatoes you have ever tasted. Now, picture them elevated to a stunning, restaurant-worthy dish with just a few simple additions. That is the magic of these Roasted Garlic Potatoes with Burrata & Chili Honey. This recipe transforms humble ingredients into a show-stopping side dish or a luxurious vegetarian main course that will impress any guest. Fundamentally, it combines crispy, golden potatoes infused with aromatic roasted garlic, creamy, decadent burrata cheese, and a sweet-spicy chili honey drizzle.
The beauty of this dish lies in its incredible balance of flavors and textures. Each component plays a crucial role. For instance, the crispy exterior and fluffy interior of the potatoes provide a satisfying base. Meanwhile, the roasted garlic adds a deep, mellow sweetness. Subsequently, the cool, rich burrata offers a luxurious contrast. Finally, the chili honey brings everything together with its sticky sweetness and gentle heat. Ultimately, this recipe for Roasted Garlic Potatoes with Burrata is a celebration of simple, high-quality ingredients prepared with care.
Furthermore, this dish is incredibly versatile. You can serve it as a spectacular appetizer for a dinner party, a hearty side for a holiday meal, or even a decadent lunch. The process is straightforward, but the result feels special and indulgent. Whether you are a seasoned cook or a beginner, this guide will walk you through every step to ensure your Roasted Garlic Potatoes with Burrata turn out perfectly every single time.
Quick Recipe Highlights
- Flavor Profile: This dish masterfully balances savory, sweet, and spicy notes. The earthy, caramelized potatoes and roasted garlic meet the rich, milky burrata. Then, the chili honey introduces a complex sweetness with a subtle kick that ties all the elements together beautifully.
- Texture: You get a fantastic contrast in every bite. Expect a crispy, almost shatteringly golden exterior on the potatoes giving way to a soft, fluffy center. This contrasts with the supremely creamy, almost liquid interior of the fresh burrata cheese, creating a luxurious mouthfeel.
- Aroma: As the potatoes and garlic roast, your kitchen will fill with the irresistible, warm scent of caramelizing garlic and herbs. The final drizzle of warm chili honey adds a final aromatic note of sweet florals and gentle spice that makes the dish incredibly inviting.
- Visual Appeal: The presentation is stunning. Golden-brown potatoes are piled high, topped with the pristine white ball of burrata. The vibrant red chili honey drizzle cascades over everything, often with fresh green herbs sprinkled on top for a pop of color that is perfect for photography.
- Skill Level Needed: This is an accessible recipe for most home cooks. The techniques involved—chopping, roasting, and simple assembly—are foundational. Attention to detail, particularly in achieving crispy potatoes and properly warming the honey, is more important than advanced culinary skill.
- Special Equipment: You need only basic kitchen tools. A sturdy baking sheet, a good chef’s knife, and a small saucepan for the honey are essential. Using a heavy-duty rimmed baking sheet promotes even browning, and parchment paper can make cleanup effortless.
Recipe Overview
- Difficulty Level: We rate this recipe as easy because it relies on fundamental cooking methods like roasting and simple stovetop warming. The steps are sequential and forgiving. However, achieving the perfect crisp on the potatoes requires following a few key tips, which we will detail thoroughly, making success achievable for cooks of all levels.
- Category: This dish beautifully straddles multiple categories. It functions flawlessly as a hearty vegetarian main course, a shareable appetizer, or an impressive side dish. Its richness and complexity allow it to stand alongside grilled meats or become the centerpiece of a plant-forward meal with a simple green salad.
- Cuisine: While not tied to one specific tradition, the dish draws inspiration from Italian and modern American culinary styles. The use of burrata is distinctly Italian, while the concept of chili-infused honey has roots in various global cuisines. The result is a contemporary, fusion-style creation that feels both familiar and excitingly new.
- Cost: The cost is moderate and depends largely on the price of burrata, which can vary. Potatoes, garlic, and oil are very affordable pantry staples. Honey and chili flakes are also typically low-cost ingredients you may already own. Overall, you create a restaurant-quality dish for a fraction of the price.
- Season: This recipe is truly a year-round winner. In cooler months, it provides hearty, comforting warmth. During summer, it shines as a stunning centerpiece for al fresco dining. The use of fresh herbs can be adjusted seasonally—think rosemary and thyme in winter, basil and oregano in summer—to match what is available.
- Occasion: It is perfect for both casual and formal events. Serve it at a relaxed weekend family dinner to make it feel special. Alternatively, present it at a dinner party or holiday gathering like Thanksgiving or Christmas to elicit genuine wow from your guests. It is a guaranteed crowd-pleaser.
Why You’ll Love This Recipe
First and foremost, the taste and texture combination is utterly addictive. The journey from the crispy potato edge to the fluffy center, followed by the cool burst of creamy burrata and the sweet-heat finish of the honey, is a full sensory experience. Each bite offers a new balance of those elements. This dish satisfies cravings for something savory, something creamy, and something with a hint of sweetness all at once. It is the kind of food you keep thinking about long after the plate is clean.
From a practical standpoint, the convenience factor is a major win. While the roasting time is mostly hands-off, the active prep is minimal. You can prepare the chili honey and wash herbs while the potatoes are in the oven. Consequently, you are not chained to the stove. This makes it an excellent choice for entertaining, as you can socialize with guests during the main cooking phase. The final assembly is quick and dramatic, creating a fantastic presentation with little last-minute stress.
Nutritionally, this dish offers more than just indulgence. Potatoes are a great source of vitamin C, potassium, and fiber, especially with the skin on. Garlic possesses renowned anti-inflammatory properties. Honey provides natural sugars and antioxidants, while the chili capsaicin can boost metabolism. Using a high-quality olive oil adds heart-healthy fats. While burrata is rich, it is also a good source of protein and calcium. When enjoyed as part of a balanced meal, it is a nourishing and satisfying choice.
For social gatherings, its value is immense. This recipe for Roasted Garlic Potatoes with Burrata is designed for sharing. Placing a large platter in the center of the table encourages interaction and creates a communal dining experience. It is visually impressive, sparking conversation. Moreover, it caters well to vegetarians without making them feel like an afterthought. It is a dish that makes everyone feel considered and indulged, elevating any simple meal into a special occasion.
Finally, it is remarkably cost-effective and accessible. You transform a few pounds of potatoes into a luxurious feast. The burrata, while sometimes a splurge, is the only premium ingredient. Compared to dining out, making this at home saves significant money. Additionally, the ingredients are readily available at most standard grocery stores. You do not need to hunt for exotic items. This accessibility means you can recreate this gourmet experience anytime the craving strikes.
Historical Background and Cultural Significance
The story of this dish is a modern tale of culinary fusion. Individually, its components have deep and varied histories. The potato, originally from the Andes, revolutionized European cuisine after its introduction. Roasting potatoes is a timeless, global technique for concentrating flavor. Garlic has been cultivated for thousands of years across Asia and the Mediterranean, prized for both its culinary and medicinal properties. Combining them as roasted garlic potatoes is a classic preparation found in many European home kitchens.
Burrata, however, brings a specific regional identity. It was invented in the early 20th century in the Puglia region of Italy as a way to use up the scraps of mozzarella production. The word “burrata” means “buttered,” referring to its incredibly rich, creamy interior. For decades, it remained a local specialty. Then, with the globalization of food culture, burrata exploded in popularity worldwide in the late 1990s and 2000s, becoming a symbol of luxurious, fresh Italian cheese.
The use of chili honey, or “hot honey,” has multiple cultural touchpoints. Infusing honey with chili peppers is a practice seen in various forms from Mexico to Southeast Asia. In the United States, the commercial brand “Mike’s Hot Honey” popularized the concept in the 2010s, particularly atop pizza. This sweet-heat condiment quickly became a pantry staple for modern cooks. Its application on savory, fatty, and creamy foods is a contemporary trend that plays on the universal appeal of balancing flavors.
Therefore, the recipe for Roasted Garlic Potatoes with Burrata & Chili Honey is a quintessential 21st-century creation. It marries the Italian tradition of fresh cheese with a global condiment trend and the universal comfort of roasted potatoes. It reflects our current food culture: an emphasis on high-quality, recognizable ingredients, bold flavor contrasts, and dishes that are visually crafted for sharing, both on the table and on social media. It is a dish born from accessibility and the creative recombination of beloved elements from different culinary worlds.
Ingredient Deep Dive
Yukon Gold Potatoes: These are the ideal choice for this recipe. Originally developed in Canada, they offer the perfect balance of a waxy and starchy texture. This means they hold their shape well while developing a beautifully crispy exterior and a fluffy, buttery-yellow interior. They are rich in vitamin C, potassium, and vitamin B6. Select potatoes that are firm, smooth, and free of green spots or sprouts. Store them in a cool, dark, well-ventilated place—not the refrigerator. For a variation, you can use baby potatoes (halved) or even large russets (cut into chunks), though the texture will differ.
Burrata Cheese: Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella (shredded mozzarella) and cream, giving it an oozing, luxurious texture. It is best consumed very fresh. Look for burrata packed in water or whey, and check the “use-by” date. It should feel soft and supple. Always store it in its liquid in the refrigerator and bring it to room temperature for about 30 minutes before serving to maximize its creamy texture. If unavailable, fresh mozzarella (bufala or fior di latte) is a good substitute, though you will miss the liquid center.
Garlic: We use two forms: whole cloves roasted with the potatoes and minced garlic infused into the honey. Garlic has been used for over 5,000 years, both as food and medicine, due to compounds like allicin. Roasting transforms its flavor, mellowing the sharp pungency into a sweet, nutty, spreadable paste. Choose firm, plump heads with tight, papery skin. Avoid any with green sprouts. Store at room temperature in a dry place. For the honey infusion, fresh minced garlic is key; pre-minced jarred garlic will not provide the same aromatic quality and can burn easily.
Honey: Honey is one of humanity’s oldest sweeteners, used since ancient times. Its flavor profile varies dramatically based on the flowers foraged by bees. For this recipe, a mild, floral honey like clover or orange blossom works well, as it allows the chili flavor to shine. Honey contains antioxidants and has natural preservative qualities. Gently warming it with the chili flakes infuses the flavor without destroying its beneficial enzymes. For a vegan adaptation, maple syrup or agave nectar can be used, though the flavor profile will shift.
Chili Flakes (Red Pepper Flakes): These provide the gentle heat. Chili peppers, originating in the Americas, spread across the world after Columbus. The flakes are typically made from a variety of red chili peppers, dried and crushed. They contain capsaicin, which is linked to metabolic and anti-inflammatory benefits. For a deeper, smokier heat, you can substitute Aleppo pepper or gochugaru (Korean chili flakes). For more intense heat, use a small amount of cayenne pepper. The key is to infuse the warmth into the honey without making it overwhelmingly spicy.
Common Mistakes to Avoid
- Crowding the Pan: This is the number one reason for soggy potatoes. If the potatoes are piled on top of each other, they steam instead of roast. Always spread them in a single layer with a little space between each piece. Consequently, the hot air can circulate properly, creating that essential crispy exterior.
- Using Cold Burrata: Serving burrata straight from the fridge diminishes its creamy texture and mutes its flavor. Always let it sit at room temperature for 20-30 minutes before serving. This allows the interior to become luxuriously soft and the flavors to fully express themselves, creating a better contrast with the hot potatoes.
- Overcooking or Burning the Garlic: Garlic, especially minced garlic in the honey, burns quickly and becomes bitter. When infusing the honey, keep the heat very low and warm it gently just until fragrant. For the roasted whole cloves, they are protected by being tossed with the potatoes, but still check them midway to ensure they are not burning.
- Not Drying the Potatoes: After washing and cutting, potato surfaces hold water. Roasting wet potatoes leads to steaming. Thoroughly pat them dry with a clean kitchen towel or paper towels. This simple step is crucial for achieving maximum crispiness and golden color on your Roasted Garlic Potatoes with Burrata.
- Skipping the Preheating of the Pan/Oven: Starting with a cold oven or a room-temperature pan will not give you the necessary initial heat shock. Always preheat your oven fully, and consider placing your empty baking sheet in the oven as it heats. Adding potatoes to a hot surface jumpstarts the crisping process.
- Using the Wrong Oil: Extra virgin olive oil has a lower smoke point and can burn at high roasting temperatures, imparting a bitter flavor. For roasting, use a neutral, high-heat oil like avocado oil, grapeseed oil, or regular olive oil. Save your expensive EVOO for finishing or in the chili honey.
- Forgetting to Season in Layers: Seasoning only at the end results in bland potatoes. Season the potatoes generously with salt and pepper before roasting. Then, season lightly again after they come out of the oven. Finally, the chili honey and burrata add their own layers of seasoning, creating a perfectly balanced dish.
- Not Tossing the Potatoes During Roasting: Leaving the potatoes untouched for the entire cook time can lead to uneven browning. Gently toss or flip them once or twice during the roasting process. This ensures all sides get exposed to the direct heat of the pan, promoting an even, all-over golden crust.
- Adding the Honey Too Early: Drizzling the chili honey over the assembled dish long before serving can make the potatoes lose their crispness as the honey moisture seeps in. Always add the honey drizzle just before serving to maintain the ideal textural contrast.
- Using Stale Chili Flakes: Old, dusty chili flakes lose their potency and vibrant flavor. For the best results in your chili honey, use fresh, high-quality flakes. Store your chili flakes in a cool, dark place to preserve their color and heat.
Essential Techniques
High-Heat Roasting: This technique is non-negotiable for perfect crispy potatoes. A high oven temperature (around 425°F) causes the surface starch of the potato to rapidly dehydrate and caramelize, forming a crunchy crust. The key is ensuring the potatoes are dry, evenly coated in oil, and not crowded. The hot air of the oven then works to cook the interior to fluffy perfection while the exterior browns. A common pitfall is lowering the temperature out of fear of burning; trust the process and watch for visual cues like deep golden edges.
Infusing Honey: This gentle process unlocks the flavor of the chili flakes without creating harsh bitterness. By warming the honey very gently over low heat with the chili flakes, the capsaicin and essential oils slowly dissolve into the sweet liquid. It is important not to boil or simmer the honey, as high heat can degrade its delicate flavors and beneficial enzymes. The technique is complete when the honey is just warm to the touch and fragrant with chili. Letting it steep off the heat deepens the infusion.
Achieving the Burrata “Break”: Presenting the burrata correctly is part of the drama. Placing the whole ball atop the hot potatoes allows the residual heat to very slightly warm the exterior. Then, just before serving, you gently tear or cut it open with a knife, allowing the rich, creamy stracciatella interior to spill out over the potatoes. The technique is about restraint—let the cheese be a centerpiece and allow guests to drag potatoes through the cream themselves for an interactive experience.
Pro Tips for Perfect Roasted Garlic Potatoes with Burrata
1. Parboil Your Potatoes: For an even crispier exterior and fluffier interior, consider parboiling your potato chunks in salted water for 5-7 minutes before roasting. Drain well, let them steam dry for a minute, and then rough up the edges in the colander to create a starchy surface that crisps magnificently.
2. Use Fresh Herbs Twice: Add hardy herbs like rosemary or thyme sprigs to the pan with the potatoes for infused flavor. Then, finish the dish with fresh, delicate herbs like chopped parsley, basil, or chives for a bright pop of color and fresh aroma that contrasts the rich components.
3. Season the Oil: Before tossing the potatoes, mix your oil with a little of the minced garlic, salt, and pepper. This creates a seasoned oil that coats every nook and cranny of the potato, ensuring flavor in every single bite from the very first step.
4. Finish with Flaky Salt: After the potatoes come out of the oven and just before adding the burrata, sprinkle them with a pinch of flaky sea salt (like Maldon). The large crystals provide delightful bursts of salinity that enhance the natural potato flavor and contrast the sweet honey.
5. Warm Your Serving Platter: Place your empty serving platter or bowl in the turned-off oven for the last few minutes of cooking. A warm platter will keep your Roasted Garlic Potatoes with Burrata hot for longer once assembled, preserving the wonderful temperature contrast with the cheese.
6. Customize Your Chili Honey: Taste your infused honey and adjust it to your preference. Add a splash of apple cider vinegar for tang, a pinch of smoked paprika for depth, or a bit of orange zest for a citrusy note. Make the condiment your own.
7. Reserve the Burrata Liquid: Do not pour out the liquid the burrata comes in. This milky whey is flavorful. You can use a spoonful to drizzle lightly over the plated dish for an extra layer of creamy, savory flavor that complements the cheese perfectly.
Variations and Adaptations
Regional Variations: Take this dish on a world tour by changing the cheese and seasonings. For a Greek twist, substitute the burrata with a block of creamy feta, add oregano and lemon zest to the potatoes, and use thyme-infused honey. For a Spanish flair, use smoked paprika (pimentón) on the potatoes and top with Manchego cheese shavings and Marcona almonds.
Seasonal Adaptations: Embrace what is fresh. In spring, toss the roasted potatoes with fresh peas and mint before adding the burrata. In summer, add roasted corn and cherry tomatoes. For fall, incorporate roasted cubes of squash or sweet potato and use sage in the oil. In winter, a sprinkle of truffle salt over the finished dish adds incredible depth.
Dietary Modifications: For a vegan version, replace the burrata with a high-quality vegan mozzarella or a dollop of cashew cream. Use maple syrup instead of honey. For a dairy-free option, simply omit the cheese—the potatoes and chili honey are fantastic on their own, or add a sprinkle of nutritional yeast for a cheesy flavor.
Flavor Variations: Experiment with different infused honeys. Try harissa paste for a North African spice blend, gochujang (Korean fermented chili paste) for a sweet-umami kick, or fresh ginger and lemongrass for an Asian-inspired note. You can also add whole spices like fennel seeds or coriander to the potatoes before roasting.
Texture Modifications: If you love extra crunch, finish the dish with a textural garnish. Toasted breadcrumbs, chopped toasted nuts (pine nuts, walnuts), or even crispy fried shallots or onions add a wonderful contrasting crunch that plays well against the creamy burrata and soft potato interior.
Presentation Alternatives: For individual servings, roast the potatoes in a cast-iron skillet and place a small burrata ball in the center for each person. For a deconstructed approach, serve the components separately: a bowl of crispy potatoes, a plate with torn burrata, and a small pitcher of warm chili honey for guests to assemble themselves.
Serving and Presentation Guide
Plating Techniques: Family-style presentation on a large, rustic platter or in a shallow bowl works best. Pile the hot roasted garlic potatoes in the center, creating some height. Gently place the whole burrata ball on top, slightly off-center. Just before serving, use a spoon or knife to tear open the burrata, allowing the cream to cascade down the sides of the potato pile.
Garnishing Ideas: Fresh herbs are essential for color and freshness. Chopped flat-leaf parsley, chives, or basil provide a green contrast. For color, add edible flowers, microgreens, or a sprinkle of pomegranate seeds in the winter. A final drizzle of high-quality extra virgin olive oil around the perimeter of the platter adds shine and richness.
Traditional Accompaniments: As a side dish, these potatoes pair beautifully with simply grilled or roasted proteins like chicken, steak, or fish. They can also anchor a vegetarian plate alongside a bitter green salad (arugula or radicchio) dressed with lemon vinaigrette to cut through the richness.
Modern Serving Suggestions: For a trendy appetizer, serve smaller potato pieces on a board with the burrata broken into smaller pieces and the chili honey in a dipping bowl. For brunch, top a fried egg with these potatoes and a dollop of burrata for an unforgettable hash. They also make an incredible topping for a gourmet pizza base instead of sauce.
Temperature Considerations: The magic is in the temperature contrast. The potatoes should be piping hot, straight from the oven. The burrata should be cool, but not cold—room temperature is ideal. The chili honey should be gently warmed. This combination of hot, cool, and warm in one bite is what makes the dish extraordinary.
Portion Control Tips: As a main course for four, use the full recipe. As a side dish for 4-6 people with other substantial items, it is perfect. For a larger party appetizer, you can stretch it to serve 6-8 by cutting the potatoes slightly smaller and providing small plates or napkins for easy sharing.
Wine and Beverage Pairing
Wine Pairings: The rich, creamy burrata and savory potatoes call for a wine with good acidity to cut through the fat. A crisp, unoaked white like a Pinot Grigio, Vermentino, or Sauvignon Blanc works wonderfully. For red wine lovers, a light-bodied, low-tannin red like a Gamay (Beaujolais) or a chilled Frappato complements without overpowering. A dry rosé is also a fantastic, versatile choice that bridges all the flavors.
Non-Alcoholic Alternatives: Sparkling water with a twist of lemon or lime cleanses the palate between bites. For something more special, try a ginger beer (not too sweet) which pairs well with the chili heat, or a tart cherry juice spritzer. An iced herbal tea, like mint or hibiscus, offers a refreshing counterpoint to the dish’s richness.
Coffee/Tea Pairings: While not a typical pairing for the meal itself, a post-dinner espresso or a cup of black tea can be a lovely finish. The bitterness of the coffee contrasts the residual sweetness of the honey. A cup of peppermint or chamomile tea would also be a soothing, digestif-style end to a meal featuring these rich Roasted Garlic Potatoes with Burrata.
Storage and Shelf Life
Storage Methods: Store components separately for best results. Cool the roasted potatoes completely and store in an airtight container in the refrigerator for up to 3 days. Keep the burrata in its original liquid in the fridge. Store any leftover chili honey in a sealed jar at room temperature.
Reheating Instructions: To recrisp the potatoes, avoid the microwave. Reheat them in a single layer on a baking sheet in a 400°F oven for 10-15 minutes, or in an air fryer for 5-8 minutes, until hot and crispy again. The burrata should not be reheated; serve any leftovers cold in salads. Gently rewarm the honey in a warm water bath if it has solidified.
Freezing Guidelines: Freezing is not recommended for the assembled dish. The potatoes will become mealy and lose their crisp texture upon thawing and reheating. Burrata does not freeze well, as the texture completely breaks down. The chili honey can be frozen, but it is unnecessary as it stores well at room temperature.
Make Ahead Strategies
Prep Timeline: You can prep this dish in stages to streamline entertaining. The day before, cut the potatoes, submerge them in cold water, and store covered in the fridge. Make the chili honey and store it at room temperature. Measure out your oil and seasonings. Up to 2 hours before serving, drain and thoroughly dry the potatoes, then roast them. Let the burrata sit out to come to room temperature during the last 30 minutes of roasting.
Storage Between Steps: Keeping the cut potatoes in water prevents oxidation (browning). The chili honey’s flavor improves with a few hours or even a day of steeping. Do not toss the potatoes in oil until just before roasting, as the oil can make them gummy if left to sit.
Assembly Tips: For a dinner party, roast the potatoes so they finish about 10 minutes before you plan to serve. Assemble the entire platter—potatoes, burrata, drizzle—just as you are calling guests to the table. This ensures the potatoes are hot, the burrata is cool and intact, and the honey is beautifully glossy.
Scaling Instructions
Halving the Recipe: Halving is straightforward for a smaller meal. Use a smaller baking sheet to maintain the single-layer, no-crowding rule. Roasting time may be slightly reduced, so start checking for doneness at the 30-minute mark. Use a smaller ball of burrata or half of a standard one.
Doubling or Tripling: For a crowd, double or triple the ingredients. The critical rule is to use multiple baking sheets and roast in batches or on multiple oven racks, rotating the sheets halfway through cooking. Do not pile all the potatoes onto one sheet. You may need to extend the cooking time by 5-10 minutes. Present with 2-3 burrata balls scattered over a large platter.
Equipment Adjustments: Scaling up requires adequate pan space. If you lack multiple sheets, roast in consecutive batches and keep the first batch warm in a 200°F oven on a wire rack (so they stay crisp) while the second batch cooks. For very large quantities, consider using the convection setting on your oven for more even, faster cooking.
Nutritional Deep Dive
Macro Breakdown: A serving provides a balance of carbohydrates from the potatoes and honey, healthy fats from the olive oil and burrata, and a moderate amount of protein from the cheese. The potatoes offer complex carbs for sustained energy, while the fats are primarily monounsaturated (from olive oil) and saturated (from dairy), contributing to satiety and flavor absorption.
Micronutrient Analysis: This dish is a good source of several key micronutrients. Potatoes provide vitamin C, B6, and potassium. Garlic offers manganese, vitamin B6, and bioactive compounds like allicin. Burrata contributes calcium and phosphorus for bone health. The herbs, depending on type, can add various antioxidants and vitamins like K and A.
Health Benefits: When prepared with high-quality ingredients, the dish offers anti-inflammatory benefits from garlic and chili, antioxidants from honey and herbs, and gut-friendly compounds from all components. The fiber from the potato skins aids digestion. The combination of fat, protein, and fiber promotes a feeling of fullness, which can aid in portion control.
Dietary Adaptations
Gluten-Free: This recipe is naturally gluten-free. Ensure all packaged ingredients, like chili flakes, are certified gluten-free if you have celiac disease or a severe sensitivity, as cross-contamination can sometimes occur during processing.
Dairy-Free/Vegan: Omit the burrata or replace it with a vegan alternative like a cashew-based “mozzarella” or a store-bought vegan cheese that melts well. For the honey, substitute maple syrup, agave nectar, or a vegan “honey” made from apple concentrate. The result will be different but still deliciously savory and sweet.
Low-Carb/Keto: For a keto adaptation, replace the potatoes with low-carb vegetables like cauliflower or radishes, cut into florets or chunks and roasted until tender and browned. Adjust the honey quantity significantly, using just a teaspoon of a sugar-free sweetener infused with chili, or omit the sweet element entirely and use chili-infused oil instead.
Paleo: Omit the burrata (dairy is not paleo). The potatoes are a gray area in strict paleo; some allow them, others do not. If avoiding potatoes, use cubed sweet potatoes or parsnips. Ensure the honey is raw and unpasteurized, and use avocado oil or coconut oil for roasting.
Troubleshooting Guide
Potatoes Are Soggy: This is almost always due to overcrowding or insufficient oven heat. Next time, ensure a single layer with space, pat the potatoes completely dry, and verify your oven temperature with an oven thermometer. To salvage, spread the cooked potatoes on a fresh hot pan and broil for a few minutes, watching closely to re-crisp.
Burrata is Too Cold and Firm: If you forgot to temper the cheese, you can gently place the whole ball (in its pouch) in a bowl of warm (not hot) water for 5-10 minutes. Do not microwave it, as this can cause it to burst unevenly and lose its texture. Pat it dry before placing it on the potatoes.
Chili Honey is Too Spicy or Too Mild: For honey that is too spicy, dilute it by gently warming it with additional plain honey. For honey that is too mild, you can strain out the old flakes, re-warm the honey, and add a fresh batch of chili flakes, or add a tiny pinch of cayenne pepper to boost the heat level directly.
Garlic is Burning: If the whole garlic cloves are burning on the pan, they may have been exposed to direct heat without being nestled under a potato. Next time, toss them well with the potatoes and oil. If minced garlic burns in the honey, start over. Always use the lowest heat and remove the pan from the burner as soon as it’s fragrant.
Recipe Success Stories
This recipe for Roasted Garlic Potatoes with Burrata has become a favorite in our community. Many readers report it being the star of their holiday table, often requested by family members year after year. One home cook shared how she made it for a first date dinner, and it was such a hit that her now-fiancé asks for it on every anniversary. The combination of familiar comfort food with a gourmet twist seems to resonate deeply with people looking to impress without excessive stress.
Adaptation stories are plentiful. A reader with a dairy allergy used vegan mozzarella and reported it was still “insanely good.” Another added crispy pancetta for a meat-lover’s version. A parent even shared that their picky child, who normally avoids “fancy cheese,” tried dragging a potato through the burrata cream and asked for seconds. These stories highlight the recipe’s versatility and its power to bring people together over incredibly delicious food.
Frequently Asked Questions
Q: Can I make this recipe ahead of time?
A: You can prep components ahead{“success”:true,”message”:”Recipe created successfully”,”post_id”:8775,”tasty_recipe_id”:8775,”shortcode”:” Print
Roasted Garlic Potatoes with Burrata & Chili Honey
Description
Crispy roasted potatoes tossed in garlic and herbs, topped with creamy burrata and a spicy-sweet chili honey drizzle.
Ingredients
For the Crust:
- 1.5 lbs baby potatoes, halved
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Salt and black pepper to taste
- 8 oz burrata cheese
- 2 tbsp honey
- 1 tsp red pepper flakes
- Fresh parsley, chopped for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss potatoes with olive oil, garlic, rosemary, thyme, salt, and pepper on a baking sheet.
- Roast for 25-30 minutes until golden and crispy, stirring halfway through.
- While potatoes roast, warm honey and red pepper flakes in a small saucepan over low heat for 2-3 minutes, then set aside.
- Arrange roasted potatoes on a platter, tear burrata over the top, drizzle with chili honey, and garnish with parsley.
Notes
You can customize the seasonings to taste.
I’m Billy, a classically trained culinary school graduate from The Culinary Institute of America with over 12 years in the restaurant industry and over 19 years of cooking experience.