Did you know that potatoes are not only budget-friendly but also pack more potassium than bananas? They’re the perfect ingredient to add substance and stretch to any meal, while still keeping it deliciously satisfying.

The combination of potatoes and mushrooms is a timeless Italian classic that never fails to impress. It’s a match made in culinary heaven, blending the earthy richness of mushrooms with the comforting, hearty nature of potatoes. Fresh, umami-packed mushrooms are the star ingredient, bringing a depth of flavour that elevates even the simplest family dishes.

Recipe compliments of the South African Mushroom Farmers’ Association.

Ingredients

• 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, and parsley in a medium jug/bowl, and season with salt and pepper. Set aside.
3. Arrange the potatoes in a large oven tray, then gently crack them with the back of a spoon. Add the mushrooms and broccolini, then drizzle with the butter mixture and season with salt and pepper.
4. Bake in a preheated oven at 220 C for 15 minutes or until the potatoes are golden brown.
5. Scatter with parsley and serve at once.