
Golden Cheddar Potatoes with Garlic & Broccoli is a comforting, nutrient-rich dish ideal for pacifying Pitta and Vata doshas. The naturally sweet taste and dense quality of potatoes provide a grounding effect, helping to soothe Vata’s tendency toward dryness and restlessness. At the same time, cheddar cheese introduces a gentle cooling quality for Pitta, creating a creamy, savory counterbalance to any excess heat. A blend of anti-inflammatory turmeric, pungent garlic, and other spices supports healthy digestion, yet remains moderate enough not to aggravate sensitive Pitta. Meanwhile, lightly cooked broccoli adds beneficial bitterness and freshness, further alleviating heat and bringing nutritional diversity to the plate. By combining hearty textures and complementary flavors, this dish offers a delicious route to renewed balance and nourishment.
Ingredients
2 pounds of small potatoes, scrubbed and halved
1 teaspoon pink Himalayan salt (plus more to taste)
½ teaspoon black pepper
2 tablespoons ghee (melted)
1 teaspoon ground turmeric
1 teaspoon onion powder
½ teaspoon ground coriander
½ teaspoon ground ginger (optional)
1–2 cloves fresh garlic, finely minced or lightly crushed
1 cup shredded cheddar cheese (adjust quantity to taste)
2 heads broccoli, cut into florets
Instructions
Prepare the Potatoes
Preheat the oven to 375°F (190°C).
Place the halved potatoes in a mixing bowl. Sprinkle with salt, pepper, turmeric, onion powder, coriander, and ginger if using.
Drizzle melted ghee over the potatoes and toss to coat evenly.
Roast the Potatoes
Spread the seasoned potatoes on a baking sheet (lined with parchment paper for easy cleanup, if desired).
Roast for about 20–25 minutes, until they begin to turn golden and become fork-tender.
Add Cheese
Remove the baking sheet from the oven.
Sprinkle the roasted potatoes with garlic and shredded cheddar cheese.
Return the tray to the oven for an additional 5–8 minutes, or until the cheese is melted and lightly browned in spots.
Steam (or Roast) the Broccoli
While the potatoes finish cooking, lightly steam or roast the broccoli florets until they turn bright green and are just tender (about 3–5 minutes steaming, or 10–12 minutes roasting).
Season with a pinch of salt or ghee as desired.
Serve
Plate the golden cheddar potatoes alongside the broccoli.
Adjust seasonings if necessary, and enjoy this hearty meal while it’s warm.
Chef’s Tip: If you prefer more of a crispy potato texture, let the cheese broil for the last minute or two of cooking. Feel free to add extra herbs like fresh parsley or cilantro at the end for a burst of flavor.
Collards