Crispy Potatoes with Pesto, Tomatoes & Burrata

~500 g potatoes (floury are best here) (skin on)

sunflower oil or another neutral oil

salt

rocket (arugula) leaves

x 400 g can cannellini beans (drained)

basil pesto

pitted, sliced olives

~400 g cherry tomatoes (halved) or heritage tomatoes (sliced)

ball of burrata cheese (see notes)

za'atar mix (see notes)

few basil leaves (torn)