Crispy Smashed Potatoes with Tarragon & Roasted Broccolini with Garlic and Lemon
Every great dinner party main needs sides that feel intentional — but not complicated.
For my Green, But Make It Chic menu, I paired lemon shallot chicken with two simple, texture-driven vegetables: crispy smashed potatoes with tarragon and roasted broccolini with garlic and lemon.
They’re straightforward. They can be prepped ahead. And together, they create contrast — crisp against tender, bright against rich.
When I’m hosting, I want sides that work hard without asking much from me.
Hosting Tip
Roast the potatoes first. Add the broccolini during the last 12–15 minutes so everything finishes around the same time.
If needed, the potatoes hold heat well — but always add lemon zest and herbs at the very end to keep them vibrant.
Pair It With
These sides were designed to support:
• Whipped Herbed Yogurt with Chili Crisp
• Butter Lettuce Salad with Avocado & Snap Peas
• Lemon Shallot Chicken Thighs
• Pistachio Ice Cream with Chocolate Pistachio Bark
See the full Green Chic menu here.
Roasted Broccolini with Garlic and Lemon
Ingredients
- 2 bunches broccolini trimmed
- Olive oil
- 6-8 garlic cloves peeled
- Kosher salt
- Freshly cracked black pepper
- ¼ cup sliced almonds toasted
Instructions
- Preheat oven to 425°F (can roast alongside potatoes).
- Toss broccolini with olive oil, salt, and pepper.
- Spread in a single layer on a sheet pan and layer in whole peeled garlic cloves.
- Roast until tender with slight char, about 12–15 minutes.
- Finish with lemon zest.
