Ingredients
Scale
For the Potatoes:
- 3 large Russet potatoes, scrubbed well and cut lengthwise into wedges
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 garlic cloves, finely minced or pressed
- 3 sprigs of thyme
- Pinch of red pepper flakes
- Salt and pepper, to taste
For the Pesto:
- ½ cup fresh basil
- Juice and zest of 1 lemon
- 1 garlic clove, minced
- 3 tablespoons toasted pine nuts
- ⅓ cup extra-virgin olive oil
- ⅓ cup grated parmesan cheese
For Serving:
- 3 ears of corn, kernels removed from the cobs
- The pesto
- 1 (1-lb) ball of burrata or fresh mozzarella, torn or chopped
- ¼ cup fresh parsley or basil, chopped
- Sea salt and pepper, to taste
Instructions
For the Potatoes:
- Place the potato wedges in a large pot and cover with cold water. Season the water with 1 tablespoon of kosher salt. Bring to a boil, reduce the heat, and simmer until the potatoes are somewhat tender, about 5 minutes total. Drain and dry well with a kitchen towel. You can do this several hours (or even days) ahead of time.
- While the potatoes are cooking, preheat the grill. On the stove or hot grill, heat the oil and butter together in a small saucepan. Once the butter is melted, add the garlic, thyme, and red pepper flakes. Simmer over medium-low heat for a few minutes to allow the flavors to infuse.
- Brush the potato wedges with a little bit of the seasoned oil and sprinkle with salt and pepper.
- Place the potato wedges on the hot grill and cook until tender and charred in spots, turning frequently, about 7-10 minutes total. Remove from grill and toss with the remaining infused oil mixture. Season, to taste, with salt and pepper and transfer to a serving platter.
For the Pesto:
- Combine all the ingredients in a food processor and pulse until combined. Taste for seasonings.
For Serving:
- Add the corn to the platter of potatoes. Drizzle everything with a little pesto and top with the burrata and fresh herbs. Season, to taste, with sea salt and pepper. Serve with additional pesto on the side.