A warm side can be the most beautiful thing, so enjoy this Mushroom & Broccoli Baby Potato Bake recipe.

It’s perfect as a side dish for any main meat-based meal but you can also quickly turn it into a main itself by adding more roast vegetables for a vegetarian option or even some bacon, ham, or sausage for a meat-based option.

This mushroom and broccoli baby potato bake recipe is enough as a side for six people, and it’s best served with delicious garlic butter.


  • 700g-1kg baby potatoes
  • 125 g butter, melted
  • 30 ml of olive oil
  • 1-2 cloves garlic, finely chopped/grated
  • The rind of a small lemon, finely grated
  • A generous handful fresh parsley, finely chopped (save half for garnish)
  • Salt & pepper
  • At least 250 g portabellini mushrooms
  • 200-300 g broccolini spears
  • Olive oil, for drizzling


  1. Place the potatoes in a large pot and cover with salted water. Bring to a boil and cook until tender. Drain and set aside.
  2. Make the garlic butter drizzle: mix the butter, oil, garlic, lemon rind, parsley in a medium jug/bowl, and season with salt & pepper. Set aside.
  3. Arrange the potatoes in a large oven tray, then use the back of a spoon to gently crack them.
  4. Add the mushrooms & broccolini, then drizzle with the butter mixture and season with salt & pepper.
  5. Bake in a preheated oven at 220 C for 15 minutes or until the potatoes are golden brown.
  6. Scatter with parsley and serve at once.

Simple and delicious. Enjoy!

Looking for more great potato recipes? Try our Vegan Smashed Potatoes or Coconut & Green Curry Sweet Potato Bake recipes.

Mushroom & Broccoli Baby Potato Bake Notes

This Mushroom & Broccoli Baby Potato Bake recipe is courtesy of The South African Mushroom Farmers’ Association. Check them out on Facebook, Instagram, and Twitter.

Also, check out our full Recipes Archive.