National Potato Day : August 19
The combination of potatoes and mushrooms is an Italian classic. And a match made in heaven! Meaty, umami-packed fresh mushrooms are our first choice to add healthy glamour to a family dish. Also, did you know that very affordable potatoes have more potassium than bananas and are the perfect ingredient to glamorously stretch any dish you add them to?
That’s why the combo of mushrooms and potatoes are one of our favourites as we celebrate National Potato Day!
Mushroom, broccolini & cracked baby potato tray bake with garlic butter : Image and recipe
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:
- 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 & 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.