Roasted Asparagus and Potatoes with Sesame Breadcrumbs and Burrata Golden baby potatoes get roasted with garlic and oregano until they’re perfectly crispy, then tossed with tender asparagus and finished off with creamy burrata. A sprinkle of garlicky sesame breadcrumbs adds the best crunch, while a handful of fresh, lemony spring herbs ties everything together. Every bite is rich, bright, and packed with texture—and trust me, everyone will be begging you to make it again.
Springtime and Easter always get me excited to whip up fresh, seasonal sides. With so many veggies and herbs coming into season, I love finding new ways to use them in recipes.
Easter’s just a few weeks away, and I’m already planning my menu. I’ll probably be with my family this year, and these roasted veggies are the perfect side to go with the brisket I promised my older brother, Creighton, I’d make.
It’s going to be so good together!
Aside from spring herbs, I always find myself reaching for asparagus around Easter. Every year when my family visited my grandparents in Florida for spring break, my Nonnie always served asparagus.
Nonnie was an amazing cook, but everything she made was simple and approachable—she never bothered with overly complicated recipes!
Her Easter menu changed a bit each year, but she usually served ham, warm rolls, definitely her sesame seed roasted asparagus, and at least one (if not more) potato dish.
This year, I’m taking inspiration from her with these delicious potatoes—I just know she’d totally approve.
The Details
Ingredients
- Olive oil
- Baby potatoes
- Garlic
- Oregano
- Lemon zest
- Fresh herbs
- Chives
- Chili flakes
- Burrata cheese
Sesame Breadcrumbs Ingredients
- Butter
- Panko
- Sesame seeds
- Garlic
- Asparagus
Special Tools:
Just a big sheet pan!
Steps
Step 1: Roast the Potatoes
My dad always used russet potatoes, but I wanted these to be bite-sized, so we’re going with baby potatoes. First, roast them with olive oil, salt, and pepper.
Let the cooking begin!
Step 2: Add the Asparagus
About halfway through, toss in the chopped asparagus, garlic, and oregano. Keep roasting until the asparagus is tender.
By now, the garlic should be golden, and everything should smell amazing.
Step 3: The Breadcrumbs
I like to make the sesame breadcrumbs while the potatoes cook. That crunch is everything in this dish.
I use Panko, sesame seeds, garlic, flaky sea salt, and butter. These breadcrumbs are super easy—just toss and crisp them in the oven. Homemade beats store-bought every time, and the little extra effort is so worth it.
Step 4: The Herb Oil
Mix a big handful of freshly chopped herbs (I like basil, parsley, and dill) with olive oil. Season it well with salt, pepper, and chili flakes (adjust to taste).
Once the potatoes are done, toss them with the herby oil. The warmth from the potatoes will instantly bring out all those incredible herb flavors.
Step 5: Serve
Spoon the potatoes onto a serving dish, then tear the burrata over the top. Drizzle on the remaining herb oil, then finish with all those crispy breadcrumbs.
Add an extra drizzle of herb oil—everything melds together so beautifully, and it’s absolutely delicious. The burrata with the potatoes? Seriously next-level.
This dish is a total crowd-pleaser. It’s perfect for spicing up a weeknight dinner or serving at a gathering like Easter. No one will be disappointed!
