Roasted Potato and Burrata Skillet (Gluten Free)

Layers of greens, pesto chickpeas, tomatoes, and roasted potatoes are topped with a ball of burrata and a drizzle of balsamic glaze in this healthy dish that is the perfect meal any time of day!

Do I have a burrata problem? Yes.

Do I have a drinking problem? Probably.

Did this potato skillet and it's creamy, dreamy burrata topping help to ease my throbbing hangover Sunday morning? YEP.

You see, Saturday night started off relatively low key. I didn't have any real plans - just enjoying a vodka soda at The Alamo with Keegan, waiting for my friend Steff to come over so we could hit up a bar, and spending the interim time swiping through bumble and some niche dating app Keegan found that lets you choose whether you're looking for "Mr. Right" or "Mr. Right Now". How romantic!

I was honestly getting ready to doze off when Steff called to alert me that she was in an Uber and she was HAMMERED. Cue me chugging muchhhh more vodka in preparation for her arrival, with such speed that I didn't realize that I was about to be plastered.

By the time we left to go to Provision, we were LIT. By the time we left Provision for Johnny Pistola's? Pretty much gone. The rest of the night was a blur, but I know that I fell in love with a taken man at Jack Rose, embarrassed myself, couldn't stop hiccuping, and ended the night (at 4 AM) with a gyro from Duccini's.


This is what led to me waking up still drunk at 11 AM on Sunday, knowing that I had nothing on the docket but to make this week's recipes. Luckily I had done all my grocery shopping the day before, so I was able to roll right into the kitchen and get started on this skillet. And boy, was it a lifesaver. was spending literally the entire day on my couch watching Love Connection with Steff, and the bottle of champagne we bought to make mimosas at 5:30 PM. We're great, we know.

Roasted Potato & Burrata Skillet

To make this skillet, you will need:
- 4 cups potatoes, diced (I used a bag of mini potatoes from Trader Joe's)
- 1 red onion, diced
- 3 cups salad greens
- 1 can chickpeas, drained and rinsed
- 1/4 cup pesto (store bought or homemade)
- 3 plum tomatoes, sliced into rounds
- 1 ball burrata
- Balsamic glaze, for garnish
- Salt, pepper, garlic, and Italian seasoning, to taste

Start by bringing a large pot of water to a boil. While the water is heating, dice your potatoes into uniform, bite-sized pieces. Add the potatoes to the boiling water and let cook 3 to 4 minutes, until fork-tender. 

While the potatoes are cooking, dice the red onion into small pieces and slice the tomatoes into rounds. Toss the drained & rinsed chickpeas with the pesto in a separate bowl.

Once the potatoes are done cooking, heat a large skillet over medium-high heat. Add a glug of olive oil, then add in your onions. Sauté for 2-3 minutes, then add the potatoes. Season with salt, pepper, and garlic powder and sauté 8-10 minutes, stirring occasionally, until the exterior of the potatoes is crispy and golden. Remove from heat.

On a serving plate, layer the salad greens around the base. Top the greens with the pesto chickpeas, then arrange your tomatoes. Add the potato and onion mixture on top of that, and then - for the piece de resistance - BURRATA. Yessss, come to MAMA. Then a drizzle of balsamic glaze because you fancy AF.

I can't promise this will help your hangover, but I CAN promise that it will improve your life.