Broccoli Amandine

Baked potatoes get a serious upgrade with this broccoli amandine topping. Crisp-tender broccoli florets, sauteed onion, and garlic come together in a glossy sauce thickened with cornstarch and soy sauce, then finished with toasted almonds and chopped pimiento for color.

The broccoli cooks for just 2-3 minutes in chicken broth. You want it bright green with a little snap, not soft and army-green. Start your potatoes first since they need nearly an hour in the oven, and prep the topping while they bake.

The splash of vinegar in the sauce is subtle but important. It cuts through the richness of the soy and oil, keeping the whole topping from tasting heavy on the potato.

Stir the almonds and pimiento in at the very end, off the heat. The almonds stay crunchier that way, and the pimiento keeps its bright red color.

Kitchen Tips

• Prick the potatoes well before baking to let steam escape; un-pricked potatoes can burst in the oven
• Push the potato flesh up through the X-cut with your fingers to create a “blossomed” base that holds more topping
• Use vegetable broth instead of chicken broth for a fully vegetarian version

Variations

• Add ½ teaspoon of sesame oil to the sauce for a nuttier, more Asian flavor
• Swap broccoli for broccolini or Chinese broccoli (gai lan)
• Top with sesame seeds alongside the almonds for extra crunch