Matt’s Cooking Corner — Grandpa’s Crispy Potatoes with Broccolini

Ingredients:

• 1kg heirloom ‘Nicola’ potatoes (or any waxy potato), peeled and cut into 3cm cubes.
• 3 tablespoons extra virgin olive oil.
• 1 bunch broccolini, trimmed and cut into 4cm lengths.
• 1/4 cup lemon juice, plus lemon wedges to serve.
• 2 teaspoons lemon zest.
• 50g baby rocket.
• 2 tablespoons pepitas, toasted.
• Salt and pepper to taste.

Method:

1. Place potatoes in a large saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 12 minutes or until just tender. Drain and cool for 20 minutes, then cut into 2.5cm pieces.
2. Heat oil in a large frying pan over high heat. Cook potatoes in two batches, turning often for 10 minutes or until golden and crispy. Transfer to a heatproof bowl.
3. Add broccolini to the pan and cook for 3 minutes or until bright green and tender.
4. Add the broccolini, lemon juice, and lemon zest to the potatoes and toss to combine.
5. Arrange on a serving platter, season with salt and pepper, and top with rocket and toasted pepitas.

Serving Suggestion: Great served alone or as a side with your favorite meat dish.

Matt Rush