Parmesan Potatoes With Roasted Broccolini
Small yellow potatoes and tender broccolini spears are roasted to bring out their maximum flavor in this easy recipe. Sprinkled with Parmesan cheese and drizzled in a light mustard sauce.
Why You'll Love This Recipe
Here's a fantastic easy side dish recipe that relies on simple ingredients, and is just delicious with roasted chicken, turkey, steak or all by itself.
Here's a few good reasons to give it a try:
It's easy! We'll roast some buttery yellow potatoes and broccolini together, then make a basic, delicious mustard sauce to drizzle over the top. (One of my personal favorite ways to eat these vegetables!)
You can easily double this broccolini recipe if needed, and it's great for meal prep.
The prep on this is quick and mostly hands off, this recipe isn't fussy and it can easily be doubled if needed.
Ingredients You’ll Need:
Broccolini: Which is very similar to regular broccoli, but tender and milder in flavor.
Olive Oil: For perfect roasting and lots of flavor.
Yellow Potatoes: Yukon golds or any buttery flavored, waxy potato will work best.
Seasonings: Garlic, parsley, kosher salt, black pepper.
Mayonnaise: The base for a quick and easy mustard sauce.
Dijon Mustard: This flavor works so deliciously with potatoes.
You can easily double this recipe if needed.
Use regular broccoli florets if you can't find broccolini.
Pro tip: Don't crowd the ingredients on the baking sheet. You want the potatoes and broccolini to roast, not steam.
Make double the amount of Dijon mustard sauce if you'd like to pass alongside.
Use a non-dairy base instead of regular mayonnaise, such as dairy-free sour cream or mayonnaise.
Adding a pinch of red pepper flakes to the potatoes before roasting is a delicious way to really punch up the flavors.
How do I store any leftovers of the recipe?
An airtight container in the refrigerator for up 1-2 days is best.
Can I make this recipe in advance?
You can prep all the ingredients separately in advance, including the sauce which can be made a couple days in advance. Roasted vegetables are best enjoyed the day they are made.
Can I use other vegetables than broccolini?
You can use regular broccoli for this simple side dish, just make sure the broccoli is cut with thin stems and/or small florets. I think you could also try this recipe with brussels sprouts.
Can I substitute other potatoes?
Baby potatoes are probably not best with this recipe, larger potatoes that are waxy such as Yukon Golds or red potatoes will work the best.
Parmesan Potatoes with Roasted Broccolini
Parmesan Potatoes with Roasted Broccolini is simple. Potatoes are roasted and finished with Parmesan cheese.
Course: Vegetable Side Dish
Total Time: 1 hour
Servings: 4
Ingredients
▢ 1 bunch Broccolini, washed, dried, ends trimmed, leaves removed. See recipe note
▢ 3 tbsp Olive Oil
▢ 1 ½ pounds Yellow potatoes, peeled and sliced in ½" rounds
▢ Olive Oil
▢ ¼ teaspoon Parsley Flakes, dried
▢ ½ tsp Garlic Powder
▢ ½ tsp Salt
▢ ½ tsp. Pepper, freshly ground
▢ ⅓ cup Parmesan Cheese
▢ MUSTARD SAUCE
▢ 3 tablespoons Mayonnaise
▢ 1 tablespoon Dijon Mustard
▢ 2 tablespoons Lemon Juice, freshly squeezed
▢ ¼ tsp. Pepper, freshly ground
▢ ⅛ tsp Garlic Powder
▢ ⅛ tsp Salt
▢ ¼ tsp Parsley Flakes, dried
Instructions
Heat oven to 400F degrees.
Line a large baking sheet with parchment paper
Dry the peeled and sliced potatoes with a paper towel and place in a medium sized bowl. Add 2 tablespoons of olive oil to coat the potatoes. Add the parsley, garlic powder, salt and pepper.
Place the potatoes on a large baking sheet with the sliced potatoes laying flat next to each other.
Place in lower rack of oven and roast until lightly brown on the bottom, about 25 minutes.
Remove from oven and turn each potato slice over with tongs.
Return to oven for another 10 minutes or so, until the edges begin to get crispy and brown.
Remove from oven, sprinkle with half of the Parmesan cheese and set aside for a few minutes while you prepare the broccolini.
PREPARE THE BROCCOLINI
Place the prepped broccolini spears in the same medium bowl you used for the potatoes. Drizzle with the remaining tablespoon of olive oil, pepper, salt.
Place the broccolini flat on a baking sheet lined with parchment paper and bake in the oven, bake for about 15 minutes.
Turn with tongs, then add the roasted potatoes with the broccolini on the baking tray, and put back in the oven for another 5 minutes. Serve with a drizzle with the mustard sauce.
For the mustard sauce, whisk all ingredients together with a fork until smooth.
Notes
If you can’t find broccolini, just use regular broccoli.
Use non-dairy mayonnaise or sour cream instead of regular if you’d like.
Make sure you don’t crowd the potatoes or the broccolini on the baking sheets, as they will steam instead of roast.
You can easily double this recipe if needed.