Another super easy but very satisfying recipe-really more of a technique than recipe.
It’s perfect for after a big day, like our first dinner at the cabin. We had driven 280 miles from Los Angeles, unloaded the car, set up for our first night in our mountain retreat, we were tired and very hungry.If you don’t want to peel the broccoli stems, just cut off the florets and toss them with olive oil, salt and pepper and then cook according to the recipe.
Makes 2 servings, with leftovers
Coarse kosher salt and freshly ground black pepper
½poundDutch baby or other small potatoes, unpeeled, cut into 2” pieces
Instructions
Preheat the oven to 450°F. Cut ends off broccoli stems.Peel the stems by inserting a small sharp knife just under the peel at the base of the stem and then pull off the peel. Continue around each stem until most of the peel is removed. Cut each stalk lengthwise into quarters. Place on a large rimmed baking sheet. Brush with olive oil and then sprinkle with salt and pepper. Arrange on one side of the pan. Place potatoes in a medium bowl. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat. Arrange the potatoes cut side down on the same pan as the broccoli.
Roast until the potatoes are brown and tender and the broccoli is tender, about 25 minutes. Serve hot or warm.