Edible Omaha

Roasted Young Potatoes with Broccolini

By Chef Dario Schicke, Dario’s Brasserie and Avoli Osteria

Photography by Margaret Davenport

Yield: 3–4 servings

1 pound young potatoes, cut as desired
1 tablespoon extra-virgin olive oil
Chopped chives and fresh parsley to taste
Salt and pepper to taste
1 tablespoon unsalted butter
6 ounces broccolini, trimmed
Toasted hazelnuts
Preheat oven to 375°.

Toss potatoes in a bowl with olive oil, herbs and salt and pepper. Place on a parchment-lined roasting pan and roast in the preheated oven for 16 minutes or until potatoes are cooked through.

Melt butter in a large skillet over medium heat. Add broccolini and roasted potatoes. Sauté until broccolini is tender. Garnish with hazelnuts and additional salt and pepper to taste. Serve immediately.

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