Potatoes and Broccoli Rabe Baked With Seasoned Oil
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Ingredients
- 1cup vegetable oil
- 12cloves garlic, smashed
- ¼cup coriander seeds, cracked
- 1dried red chili pepper, crushed
- 2bunches (about 2 pounds) broccoli rabe, well rinsed, tough stems removed
- 4baking potatoes, peeled and cut into one-sixth-inch disks
- 1teaspoon kosher salt, plus more to taste
Nutritional analysis per serving (4 servings)
771 calories; 58 grams fat; 4 grams saturated fat; 0 grams trans fat; 41 grams monounsaturated fat; 10 grams polyunsaturated fat; 58 grams carbohydrates; 12 grams dietary fiber; 3 grams sugars; 14 grams protein; 562 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small saucepan set over medium heat, combine the vegetable oil, garlic, coriander seeds and chili pepper and cook for 3 minutes. Set aside to cool. Strain the oil, discarding the solids.
- Step 2
Preheat the oven to 500 degrees. Coarsely chop the rabe and place it in a very large roasting pan. Add the potatoes, salt and ⅓ cup of the cooled oil and toss until combined. Bake for 7 minutes; lower the heat to 400 degrees, toss the mixture to prevent burning and continue to bake until the potatoes are very tender, about 40 to 45 minutes, tossing the mixture every 10 minutes. Season to taste with salt and serve.
Private Notes
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Comments
Love broc rabe so always on the lookout for new preparations, especially vegan/vegetarian ones. This is a tasty and simple recipe, though I did not have potatoes so substituted shelf gnocchi instead. All came out great and the seasoned oil gives the whole dish a nice depth of flavor and subtle heat. Only thing I am scratching my head about is why the recipe calls for making 2/3 more seasoned oil than is actually used. I just bottled the leftover for use as a condiment!
OK here’s a nice riff on this for two people: I took a frozen basil cube 2T olive oil and heated it up. Tossed 1 bunch rabe chopped 3 med potatoes sliced w big clove minced garlic, minced shallot, big pinch hot pepper flakes, S&P, and basil oil. Roasted 20 min at 400 on sheet pan stirring every 8-10 min. Put into 7x10” Pyrex baking dish and topped w a cup of halved cherry tomatoes cup of cubed mozzarella. Baked for 15 min. Really delish!!!
OK here’s a nice riff on this for two people: I took a frozen basil cube 2T olive oil and heated it up. Tossed 1 bunch rabe chopped 3 med potatoes sliced w big clove minced garlic, minced shallot, big pinch hot pepper flakes, S&P, and basil oil. Roasted 20 min at 400 on sheet pan stirring every 8-10 min. Put into 7x10” Pyrex baking dish and topped w a cup of halved cherry tomatoes cup of cubed mozzarella. Baked for 15 min. Really delish!!!
For me this was too long of a roasting time, but I probably sliced the potatoes too thin. I never discard the stems, but chop them into about 1/4” pieces and parcook before roasting with the rest. I also added some sliced kielbasa, since I had some, and spicy sausage and broccoli rabe is one of my favorite combinations. Nice!
This was delicious, though I made a fraction of the recipe. I only used as much oil as I would normally use for the amount of veg I had (less than 1/4 c. in this case), added a couple cloves of garlic, pinch of chili, a T. or so of the coriander seeds and steeped awhile. The broccoli got nicely crisp and the potatoes were browned and delicious! (used Yukons). The stirrings at 10 min intervals very important.