Lemony Roasted Potatoes & Broccoli Rabe
from Cookie + Kate

Name: Lemony Roasted Potatoes & Broccoli Rabe
Prep time: 15M
Cook time: 30M
Total time: 45M
Ingredients: 1½ pounds Yukon Gold potatoes, scrubbed; 3 tablespoons extra-virgin olive oil, divided; ¾ pound broccoli rabe (about 1 bunch); ¼ cup grated Parmesan; Pinch red pepper flakes; Salt and freshly ground black pepper; 1 tablespoon fresh lemon juice (about ½ lemon, juiced); 1 teaspoon Dijon mustard; 1 garlic clove, pressed or minced

You need 9 Ingredients

1 garlic clove, pressed or minced

1 teaspoon Dijon mustard

1 tablespoon fresh lemon juice (about ½ lemon, juiced)

Salt and freshly ground black pepper

Pinch red pepper flakes

¼ cup grated Parmesan

¾ pound broccoli rabe (about 1 bunch)

3 tablespoons extra-virgin olive oil, divided

1½ pounds Yukon Gold potatoes, scrubbed

Showing 2 out of 5 Steps

Meanwhile, prepare the broccoli rabe by rinsing it and spinning it dry in a salad spinner or patting it dry. Slice off the tough lower ends and any stems that are greater than ¼-inch in diameter and discard those pieces. Roughly chop the remaining broccoli rabe into 2- to 3-inch pieces.
Preheat oven to 425 degrees Fahrenheit with racks in the middle of the oven and upper third of the oven. Slice the potatoes into ¾-inch pieces. On a large, rimmed baking sheet, toss the potatoes with 2 tablespoons olive oil and a sprinkle of salt and pepper. Bake for 30 minutes, turning halfway.

View the remaining steps at
Cookie + Kate