This morning I woke up much earlier than usual, did a little weeding at dawn, then went on a quick run. When I got home, I was ravenous. I poked around in the fridge to see what I had in the way of fuel for the day: a few Yukon Gold potatoes, a bunch of broccoli and a chunk of parmesan. That’d do.
I washed and dried the potatoes and broccoli, then heated a tablespoon each of olive oil and butter over medium-high heat in my biggest nonstick skillet. Meanwhile I cubed the potatoes, cut the broccoli into florets, thinly sliced the tender broccoli stems and cut the florets into bite-size pieces.
When the oil and butter were hot and shimmering I added the potatoes to the pan in a single layer. I sprinkled them generously with kosher salt and freshly ground pepper, then left them alone to brown for two minutes.
After two minutes I shook the pan and tossed in the broccoli stems. The potatoes had browned nicely on one side.
I let the potatoes and broccoli stems brown another two minutes, then added the broccoli florets.
I added 1/2 cup of water, scraped the bottom of the pan with my wooden spoon, then cooked everything together until the florets were tender and most of the liquid evaporated, about 8 minutes. I stirred in half a cup of freshly grated parmesan, and dug in.
The potatoes and broccoli were a pretty good match; the crunchy green broccoli played well against the rich, browned and buttery potatoes. A little fresh rosemary would have been nice, too.