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Roasted Potatoes and Broccoli on an oval platter.
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4.80 from 20 votes

Roasted Potatoes and Broccoli

Crispy, creamy potatoes and tender, lightly charred broccoli roasted all on one pan is all about the right timing.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Keyword: healthy
Servings: 4 people
Author: Marissa Stevens

Ingredients

  • 1 pound Yukon Gold potatoes cut into 1-inch pieces
  • 4 tablespoons olive oil divided
  • Kosher salt and freshly ground black pepper to taste
  • 1/2 cup grated Parmesan cheese plus more for serving (optional)
  • 1 pound broccoli cut into florets of similar size
  • 2 cloves garlic minced
  • 1 tablespoon fresh lemon juice from about 1/2 a lemon

Instructions

  • Prep: Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
  • Start the Potatoes: Place potatoes in a large bowl and drizzle with 2 tablespoons of the olive oil and season to taste with salt and pepper; toss to coat. Spread in an even layer over half of the prepared baking sheet. Bake 25 minutes, stirring once halfway through.
  • Season the Broccoli: Meanwhile, in a large bowl toss together broccoli florets, minced garlic, remaining 2 tablespoons of olive oil and lemon juice until coated. Season with salt and pepper and toss again.
  • Add the Broccoli: When potatoes have roasted for 25 minutes, remove from oven and stir. Spread the seasoned broccoli florets in an even layer on the other half of the baking sheet. Bake 15 minutes.
  • Add Cheese and Finish: Remove from oven; sprinkle Parmesan cheese evenly over all; bake 10 minutes more, or until potatoes and broccoli have crispy edges. Gently stir to combine broccoli and potatoes and transfer to serving bowl; sprinkle with more parmesan cheese if desired. Serve hot.

Video

Notes

  • A Note on Timing: My 25 + 15 + 10 minute method is my tried-and-true formula. The potatoes get a 25-minute head start to soften. The broccoli joins for 15 minutes to get tender-crisp. The final 10 minutes with the Parmesan creates a golden, nutty crust. Trust the process!
  • The "One-Bowl" Trick: Don't dirty two bowls. Toss the potatoes and get them in the oven, then use that same bowl (no need to wash it) to toss the broccoli, garlic, and lemon juice. All the flavor, half the dishes.
  • Don't Use Pre-Shredded Cheese: For the best melt and flavor, I always grate my Parmesan from a block. The pre-shredded stuff is often coated in anti-caking powders and just doesn't melt or brown as well.

Nutrition

Calories: 307kcal | Carbohydrates: 29g | Protein: 10g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 11mg | Sodium: 236mg | Potassium: 861mg | Fiber: 5g | Sugar: 3g | Vitamin A: 817IU | Vitamin C: 125mg | Calcium: 209mg | Iron: 2mg

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