Crispy curry roasted potatoes and creamy burrata topped with herbed curry oil and pine nuts for an explosion of flavor and added crunch. Enjoy this dish as an appetizer or a side to your main meal.
Preheat oven to 400F.
Add whole potatoes to a large pot of cold water. Bring to a boil and cook for 15 minutes or until potatoes are tender.
Drain potatoes and let cool until they can be handled. Season with 2 TBSP Curry Infused Olive Oil and 2 TSP Mango Masala Rub.
Place potatoes on a lined baking sheet. Use a heavy spatula or the bottom of a cup to smash down potatoes until flattened.
Roast until the outsides are crispy, about 45 minutes.
Meanwhile, in a small pan over medium heat, add pine nuts and dry toast until fragrant, about 5 minutes. Remove from the heat and add in the remaining 3 TBSP of olive oil, 1 TSP rub, and fresh herbs. Stir to combine.
Move potatoes to a serving platter and top with pieces of burrata. Scoop pine nuts over, making sure to also drizzle the herbed oil over the potatoes and burrata as well.
Finish potatoes with a drizzle of Ginger Balsamic Vinegar.