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Crispy Skillet Potatoes and Burrata Over Tomato Sauce

Renée Robinson

Potatoes This Good Don’t Need Much of Anything Else.

I had a real hankering for my Crispy Skillet Potatoes. But during these hot summer days, I find myself not particularly in the mood for a meat and potatoes meal. I’ve done a lot of things with these potatoes. In the past, I’ve even served them on a green salad with mustard dressing and a poached or fried egg on top. But that wasn’t what I had in mind this time around.

Instead, I opted for an uncooked slightly spicy tomato sauce, which could hardly be easier to make. I took a 15 ounce can of crushed tomatoes, stirred in a little grated garlic, a couple of minced oil packed Calabrian chilies *, a teaspoon of red wine vinegar, a pinch of sugar, olive oil, salt and pepper, and let it sit so the flavors could meld while I cooked the potatoes.

This time I used Yukon Gold potatoes because they’re what I had on hand. Russets would also be good. I boiled the potatoes in their jackets for about 15 minutes, until they were still fairly firm in the center, peeled them and cut them up into cubes. I then fried them in a skillet and when they were almost done I added coriander seeds to the skillet. After about a minute or two the coriander had bloomed, I salted the potatoes, and they were ready to go.

I spread the lovely tomato sauce on a platter, topped it with the hot potatoes, and I immediately placed torn up pieces of burrata over the potatoes. I wanted that lovely creamy cheese to melt a little over the potatoes. After drizzling some of my best olive oil over the burrata, and making sure I had sprinkled on all the coriander seeds that were left sitting on the plate, I finished it off with a couple tablespoons of capers, fresh oregano leaves, , and black pepper. 

I called this dinner. Some of the cream from inside the burrata seeped into the tomato sauce and we sopped it all up with good crusty bread. The hot crisp potatoes played incredibly well with the tomato sauce and the cheese. There wasn’t a drop left on any of our plates. I can hardly think of any food more versatile than these potatoes. Well, come to think of it, I didn’t name my blog The Salted Potato for nothing. Makes sense, right?

*Disclosure: I only recommend products I use myself and all opinions expressed here are my own. This post may contain affiliate links that, at no additional cost to you, may pay me a small commission and help support the costs of this website. Read full privacy policy here.

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Crispy Skillet Potatoes and Burrata Over Tomato Sauce

Recipe by Renée Robinson



Pan fried crispy potatoes with coriander seeds sit on a bed of uncooked spicy tomato sauce. Pieces of torn burrata are strewed on top of the hot potatoes where they melt a little and ooze into the sauce. Plenty of capers, olive oil, and fresh oregano finish it off perfectly. Grab some crusty bread for sopping up the luscious sauce.

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  • 15 ounce can crushed tomatoes

  • 1 small garlic clove, finely grated

  • 2 oil packed Calabrian chilies *, minced

  • 1 teaspoon red wine vinegar

  • Small pinch of sugar

  • 2 tablespoons extra virgin olive oil, plus more for finishing

  • Fine sea salt

  • Black pepper

  • 1 1/2 pounds (3 - 4 medium size)Yukon Gold potatoes, unpeeled and scrubbed clean

  • 1/4 cup neutral vegetable oil

  • 1 tablespoon coriander seeds

  • 1/2 pound burrata, at room temperature

  • 2 tablespoons capers, rinsed and drained

  • 2 -3 tablespoons tablespoons fresh oregano leaves


  • In a medium size bowl, stir together the crushed tomatoes, grated garlic, chilies, red wine vinegar, pinch of sugar and 2 tablespoons olive oil. Season with salt and pepper. Set aside.
  • Place the potatoes in a large pot and cover with cold water. Add 1 tablespoon fine sea salt and bring to the boil. Reduce heat and let simmer rapidly for 15 minutes, until semi tender. Run under cold water in order to cool. Peel and cut into 3/4 inch cubes. Heat 1/4 cup oil in a 12 inch non-stick skillet over medium high heat. Add the potatoes, toss well in the oil and then let cook, undisturbed for about 10 minutes, or until the bottom sides are golden brown. Flip the potatoes to their other side and cook for another 5 - 10 minutes, until golden. Flip once more and cook until another side is golden, about 5 minutes. During the last 2 minutes of cooking time, sprinkle the coriander seeds into the skillet and toss with the potatoes. Remove to a paper towel lined plate, and immediately sprinkle with salt.
  • Spread the tomato sauce onto a large platter. Heap the hot potatoes onto the center of the platter and top them with the torn balls of burrata. Drizzle the burrata with olive oil. Sprinkle on top any coriander seeds left on the plate, add the capers, oregano leaves, and black pepper. Serve immediately with crusty bread and Enjoy!

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