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!

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.