Roasted, skilleted potatoes with broccoli and cheese

potatoes and broccoli for uploading

This is a really simple side dish that is very, very tasty. I love to use red skinned fingerling potatoes to give the dish colour, but really if you care more about taste than appearance any old potato will work just as well. I also use frozen broccoli — which means I tend to make this dish when I’ve run out of fresh broccoli and need to go shopping. I have made it with fresh broccoli with excellent results, so whatever you have in the house will work just fine.

Materials:

  • Oven-proof skillet
  • cutting board
  • knife
  • wooden spoon
  • cheese grater

Ingredients:

  • 2 cups (500 mL) broccoli spears, fresh or frozen
  • 2 cups (500 mL) fingerling potatoes cut in half, or regular potatoes cut in cubes
  • 1/4 cup (60 mL) roughly chopped shallot or onion
  • 4 garlic cloves, cut in quarters lengthwise
  • 1.5 cups (300 mL) vegetable stock
  • fresh rosemary sprig
  • 1/2 cup grated mozzarella cheese

Directions:

  1. Place vegetable stock, potatoes, garlic, and shallots in skillet. Cover and cook on high heat for 5 minutes, then remove lid and cook on med-high until all the vegetable stock has been boiled down. About 10 minutes. Make sure you stir a few times to ensure potatoes are evenly cooked.
  2. Pre-heat oven to 400F (250C)
  3. Remove spent rosemary and then put skillet, uncovered, in the oven for 10 minutes, or until potatoes are beginning to brown
  4. Temporarily remove skillet from the oven, mix the broccoli in with the potatoes and then return to the oven for 10 minutes
  5. Put cheese on top of broccoli and potatoes, bake another 2 minutes or until cheese is melted
  6. Enjoy!

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