Credit the South African Mushroom Farmers’ Association
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 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.
