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Stegte kartofler med burrata og pesto - Opskrift på kartoffelsalat med burrata
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Fried potatoes with burrata and pesto

An easy and delicious dish of fried potatoes, burrata and pesto.
Perfect as a side with dinner or as part of a tapas spread.
Course Salad, Side dish
Cuisine Danish
Nøgleord Barbecue side dish
Total Time 30 minutes
Servings 4 people
Calories 312kcal

Ingredients

  • 650 g small potatoes
  • 2 handfuls rocket
  • 1-2 burrata
  • 100 ml green pesto - find the recipe here
  • Salt and pepper
  • Oil

Instructions

  • Scrub the potatoes clean and pat them dry. Halve some of them and leave others whole.
    Leave the skins on – they give the salad a lovely rustic feel.
  • Heat a good glug of oil in a frying pan and fry the potatoes over a medium heat until they are golden and crisp on the outside and tender in the middle. It is important that they actually fry in the oil rather than just gently simmering. Season the potatoes with salt and freshly ground pepper once they are done.
    You can also cook them in the oven or an air fryer. Toss them in oil, season with salt and pepper and give them 30-40 minutes at 180°C in a conventional oven (top and bottom heat), or about 25 minutes at 160°C in an air fryer.
  • Spread the rocket over a plate and top with the crisp, slightly cooled potatoes.
  • Tear open the burrata and place it on top of the potatoes, then spoon the pesto over the burrata and potatoes.
  • Season with freshly ground pepper and serve immediately.

Nutrition

Calories: 312kcal | Carbohydrates: 31g | Protein: 11g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Cholesterol: 27mg | Sodium: 246mg | Potassium: 721mg | Fiber: 4g | Sugar: 2g | Vitamin A: 990IU | Vitamin C: 34mg | Calcium: 261mg | Iron: 2mg