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broccolini and potatoes on a white platter
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Parmesan Potatoes with Roasted Broccolini

Parmesan Potatoes with Roasted Broccolini is simple. Potatoes are roasted and finished with Parmesan cheese.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Vegetable Side Dish
Cuisine: American
Servings: 4
Calories: 313kcal
Author: Paige

Ingredients

  • 1 bunch Broccolini, washed, dried, ends trimmed, leaves removed. See recipe note
  • 3 tbsp Olive Oil
  • 1 1/2 pounds Yellow potatoes, peeled and sliced in 1/4" rounds
  • Olive Oil
  • 1/4 teaspoon Parsley Flakes, dried
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1/2 tsp. Pepper, freshly ground
  • 1/4 cup Parmesan Cheese
  • MUSTARD SAUCE
  • 3 tablespoons Mayonnaise
  • 1 tablespoon Dijon Mustard
  • 2 tablespoons Lemon Juice, freshly squeezed
  • 1/4 tsp. Pepper, freshly ground
  • 1/8 tsp Garlic Powder
  • 1/8 tsp Salt
  • 1/8 tsp Parsley Flakes, dried

Instructions

  • Heat oven to 400.
    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 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 SAUCE
  • Whisk all ingredients together with a fork until smooth.

Notes

If you can't find Broccolini, just use regular broccoli
 
This recipe was updated in December 2019

Nutrition

Calories: 313kcal | Carbohydrates: 26g | Protein: 9g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 603mg | Potassium: 703mg | Fiber: 5g | Sugar: 1g | Vitamin A: 799IU | Vitamin C: 61mg | Calcium: 158mg | Iron: 6mg