A scrumptious, crowd-pleasing side dish for your next braai.

 

Ingredients: (serves 6)

  • 700g-1kg baby potatoes
  • 125 g butter, melted
  • 30 ml olive oil
  • 1-2 cloves garlic, finely chopped/grated
  • rind of a small lemon, finely grated
  • a generous handful fresh parsley, finely chopped (save half for garnish)
  • salt & pepper
  • at least 250 g portabellini mushrooms
  • 200-300 g broccolini spears
  • olive oil, for drizzling

 

Method:

  1. Place the potatoes in a large pot and cover them with salted water. Bring to a boil and cook until tender. Drain and set aside.
  2. Make the garlic butter drizzle: mix the butter, oil, garlic, lemon rind, parsley in a medium jug/bowl, and season with salt & pepper. Set aside.
  3. Arrange the potatoes in a large oven tray, then use the back of a spoon to gently crack them. Add the mushrooms & broccolini, then drizzle with the butter mixture and season with salt & pepper. Bake in a preheated oven at 220 C for 15 minutes or until the potatoes are golden brown. Scatter with parsley and serve at once.

 

This recipe was sponsored by SAMFA

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