Roasted Baby Potatoes with Broccoli and Cheese

• Vegetarian
• Gluten free

• Produce

  • 1 lb Broccoli crowns
  • 12 Potatoes, small

• Baking & Spices

  • 1 Sea salt and freshly ground black pepper, Fine grain

• Oils & Vinegars

  • 1 tbsp Olive oil, unrefined extra-virgin

• Dairy

  • 1/3 cup Mozzarella or fontina cheese
  • 3 tbsp Parmesan or pecorino-romano, grated

Found on pamelasalzman.com

Description

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
• ⅓ cup shredded mozzarella or fontina cheese
• 3 Tablespoons grated Parmesan or Pecorino-Romano (optional)

Directions

• 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.