What’s for dinner? Mushroom, broccolini and cracked baby potato traybake with garlic butter
It’s perfect as a side dish for any main meat-based meal. Add more roast veggies or meat of your choice and this traybake quickly turn into a main meal.
Serves 6
You’ll need: 700g-1kg baby potatoes; 125g butter, melted; 30ml 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 250g portabellini mushrooms; 200-300g broccolini spears; olive oil, for drizzling.
How to:
Place the potatoes in a large pot and cover with salted water. Bring to a boil and cook until tender. Drain and set aside.
Make the garlic butter drizzle: mix the butter, oil, garlic, lemon rind, parsley in a medium jug/bowl, and season with salt and pepper. Set aside.
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.
*Recipe and image by The South African Mushroom Farmers’ Association.
