The addition of tender stem broccoli and sun-dried tomatoes gives this side dish extra colour, flavour and peps up the humble spud!
- potato peeler
- Knife
- roasting tray
- Chopping Board
- large spoon or spatula
- 700 grams potatoes
- 250 grams tenderstem broccoli
- 3 cloves garlic
- 1 tbsp olive oil
- 6-8 sun-dried tomatoes
- 1 tsp garlic granules
- 1 tsp thyme
- 1 tsp oregano
- salt and pepper
- Preheat oven to 200C
- Peel potatoes (or scrub them if preferred) and cut into 4-5cm chunks then tip into the roasting tin.
- Leave the skins on the garlic cloves and crush roughly with the back of a knife to split the skin. Add to roasting tin.
- Drizzle over olive oil then sprinkle over garlic granules, herbs and salt and pepper. Toss to combine.
- Place in oven and cook for 25-30 minutes until the potatoes are starting to soften but not brown. Add the broccoli and toss to combine and coat with the oil.
- Return to the oven for 10-15 minutes, stirring in the sun-dried tomatoes for the final few minutes.
