Parmesan Potatoes with Roasted Broccolini

5 from 1 vote

Parmesan Potatoes with Roasted Broccolini is simple. Potatoes are roasted and finished with Parmesan cheese.

Prep Time15

Cook Time45

Total Time1

Course: Vegetable Side Dish

Cuisine: American

Servings:

Calories: 313kcal

Author: Paige

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

Heat oven to 400 F 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.

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.