Lemony Roasted Potatoes and Broccoli Raab

Adapted from a recipe by Kate Taylor, Cookie and Kate

Yield: 4 side-dish servings

Roasted broccoli raab and potatoes
1-½ pounds potatoes, scrubbed
3 tablespoons extra-virgin olive oil, divided
¾ pound broccoli raab (about 1 bunch)
¼ cup grated Parmesan
Pinch red pepper flakes
Salt and freshly ground black pepper
Dressing (may need to adjust based on personal preference and vegetable quantities)
1 tablespoon fresh lemon juice (about ½ lemon, juiced)
1 teaspoon Dijon mustard
1 garlic clove, pressed or minced

Preheat oven to 425° 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.

Meanwhile, prepare the broccoli raab by rinsing it and spinning it dry in a salad spinner or patting it dry. Roughly chop the broccoli raab into 2- to 3-inch pieces.

On a separate large baking sheet, combine the broccoli raab with 1 tablespoon olive oil, the Parmesan, a pinch of red pepper flakes and a sprinkle of salt and pepper. Use your hands to rub the ingredients into the broccoli raab, so it’s lightly but thoroughly coated in oil. Arrange the broccoli raab in a single layer. Once the potatoes have only 8 minutes baking time remaining, place the baking sheet on the upper rack in the oven.

While the potatoes and broccoli raab finish cooking, whisk together the dressing ingredients. Once the timer goes off, the broccoli raab should be tender and turning crispy in places, and the potatoes should be golden and tender throughout. If not, keep in the oven a couple more minutes.

Transfer the contents of both pans to a bowl and drizzle the dressing into the bowl. Toss to mix well, then season to taste with salt and pepper. Serve immediately.