Have you ever bought those Teeny Tiny Potatoes from Trader Joe’s? I’m actually not a big potato eater, but I couldn’t resist buying these babies. They’re small and adorable, but what to do with them? Mashed potatoes will make them lose their cuteness. They could swim in soup, I suppose, but I wanted something with more crunch. The first time I bought them, I made Spanish Chicken with Chorizo and Potatoes (a Nigella Lawson recipe) which turned out really good, but this time I was thinking of making a vegetarian meal.
I love roasted vegetables, and broccoli is one of my favorites, so I decided to roast the potatoes with broccoli and add some Mediterranean flavors: rosemary, garlic, lemon, and feta cheese. This flavor combination is very appetizing. Next time you have some teeny tiny potatoes on hand, why not make Mediterranean Roasted Potatoes and Broccoli?
Mediterranean Roasted Potatoes and Broccoli
1 bag Teeny Tiny Pototoes (1 lb)
1 bag of broccoli (about 4 cups)
2 tablespoons olive oil
4 garlic cloves, chopped
2 sprigs rosemary
juice of 1/2 lemon
1/4 cup crumbled feta cheese
salt and pepper to taste
1/4 teaspoon red pepper flakes (optional)
Preheat oven to 425 degrees. Combine potatoes, broccoli, olive oil, garlic, rosemary, salt and pepper, and red pepper flakes in a large pan. Bake for 40 minutes, and shake the pan halfway to make sure everything is cooking evenly. Pull the pan out of oven, add the lemon juice, and give everything another shake. Then sprinkle the feta cheese on top and bake for an additional 10 minutes.
This satiated my cravings for vegetables! It is actually a side dish, but I ended up eating a bowl for dinner, topped with a hard boiled egg. Thanks to Estela for the inspiration from her Greek Roasted Potatoes.
Do you ever buy food products just because they are cute or because of how they are labeled?