Roasted Baby Potatoes with Broccoli and Cheese
Ingredients
- 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
- 1/3 cup shredded mozzarella or fontina cheese
- 3 Tablespoons grated Parmesan or Pecorino-Romano optional
Instructions
- Preheat oven to 400 degrees. Line a baking pan with parchment paper.
- Place potatoes in a bowl and toss with olive oil and sprinkle with a pinch of salt and pepper.
- 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.
- 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.
- 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.
- Sprinkle each with a pinch of grated cheese, if desired.
Notes
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