Roasted Baby Potatoes with Broccoli and Cheese
Serves: makes 24 pieces
  • 12 small potatoes, scrubbed and halved (I cut in half the long way)
  • 1 Tablespoon unrefined cold-pressed extra-virgin olive oil
  • Fine grain sea salt and freshly ground black pepper to taste
  • 1 pound broccoli crowns, cut into 24 bite-size florets
  • ⅓ cup shredded mozzarella or fontina cheese
  • 3 Tablespoons grated Parmesan or Pecorino-Romano (optional)
  1. Preheat oven to 400 degrees. Line a baking pan with parchment paper.
  2. Place potatoes in a bowl and toss with olive oil and sprinkle with a pinch of salt and pepper.
  3. Place potatoes on parchment paper – cut side down and bake for 30 minutes (until golden brown and tender). Leave oven on if serving right away.
  4. Place broccoli in a steamer over boiling water and steam until just tender, about 3 minutes (or blanched in salted water for 2 minutes.) If cooking the broccoli ahead of time, remove from the pot and immediately refresh under cold water to stop the cooking process.
  5. Top each potato with a pinch of cheese and then a broccoli floret and bake until cheese is melted or broil it for a few minutes to speed things up.
  6. Sprinkle each with a pinch of grated cheese, if desired.
Potatoes can be made the day before and refrigerated; broccoli can be blanched the day before and refrigerated.

Other complementary toppings include smoked salmon and crème fraiche, pesto and roasted cherry tomato halves
Recipe by Pamela Salzman at