Spice in the Kitchen: Thyme & Rosemary Baby Potatoes w/ Broccoli

I have not been very exciting in the kitchen lately. Just lots of veggie dishes. Here's one that I intended to be a soup, but was out of lots of ingredients. I turned out to be really yummy as is.

Thyme and Rosemary Baby Potatoes with Broccoli (Vegan)
serves 2 (or 4 as a side dish)


  • 4 cups of baby yellow potatoes (cut in half, lengthwise; with skins)
  • 4 cups of broccoli (cut into florets)
  • 1-2 TB olive oil
  • 1-2 tsp crushed rosemary
  • 1 tsp of thyme
  • 1 cup of vegetable broth
  • 3 TB tamari (or plain soy sauce)


  1. Add olive oil and herbs to pan, sauté for a minute. 
  2. Add potatoes and fry on medium high until potatoes become a golden brown (around 5-10 minutes).
  3. Add broccoli and stir fry until broccoli becomes a nice bright green and then add vegetable broth. Lower heat and half cover the pan with a lid.
  4. When the potatoes are tender and the vegetable broth has all just about evaporated, add the soy sauce to deglaze the pan. Add salt and pepper to taste. Makes a great side dish for tempeh or just eat a big old bowl of it as a meal.

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