Roasted Potatoes with Broccoli Recipe

Some recipes are flashy, a whirlwind of exotic ingredients and complex techniques. And then there are the quiet heroes, the recipes that form the very backbone of our home cooking. They are the reliable, unsung champions of the dinner table, the ones we turn to time and time again because they simply work. For me, this Roasted Potatoes and Broccoli recipe is the captain of that team. It’s my culinary Swiss Army knife. Need a side dish for roast chicken? Roasted potatoes and broccoli. A healthy accompaniment for salmon? Roasted potatoes and broccoli. Need to turn some leftover sausage into a full meal? You guessed it. I’ve lost count of the number of times this simple sheet pan of vegetables has saved a weeknight dinner. The magic is in its simplicity and the contrasting textures: the potatoes become incredibly creamy on the inside with irresistibly crispy, golden-brown edges, while the broccoli florets turn tender and sweet, with their tips getting just a little bit charred and nutty. It’s a dish that my kids devour without complaint, a testament to the transformative power of a hot oven. It’s more than just a recipe; it’s a foundational technique, a delicious solution, and a constant, comforting presence in my kitchen.

The Ultimate Roasted Potatoes and Broccoli: A Complete Recipe

This recipe is designed to be foolproof, yielding perfectly roasted vegetables every single time. The key is a two-stage roasting process that ensures both the dense potatoes and the more delicate broccoli are cooked to perfection without one becoming burnt or the other undercooked.

Yields: 4-6 side dish servings
Prep time: 15 minutes
Cook time: 40-45 minutes
Total time: 55-60 minutes

Ingredients

• Potatoes: 2 lbs (about 900g) Yukon Gold or red potatoes, scrubbed and cut into 1-inch cubes
• Broccoli: 1 large head (about 1.5 lbs or 680g), cut into medium-sized florets
• Olive Oil: 1/4 cup, divided (use a light olive oil or avocado oil suitable for high heat)
• Garlic Powder: 2 teaspoons
• Onion Powder: 1 teaspoon
• Kosher Salt: 1.5 teaspoons, divided
• Freshly Ground Black Pepper: 1/2 teaspoon
• Optional for serving:
  • Freshly grated Parmesan cheese
  • Red pepper flakes
  • Fresh lemon juice
  • Chopped fresh parsley

Ingredient Notes & Substitutions

While this is a simple dish, your choice of ingredients can make a noticeable difference in the final texture and flavor.

• The Potatoes: The Foundation of the Dish
  • Best Choice (Yukon Gold): This is my top recommendation. Yukon Golds have thin skins and a naturally buttery, creamy texture. They hold their shape well during roasting and develop wonderfully crisp edges without becoming dry inside.
  • Excellent Alternative (Red Potatoes): These are waxy potatoes that also have thin skins and hold their shape beautifully. They have a slightly firmer, less starchy texture than Yukon Golds, which many people love.
  • Use with Caution (Russet Potatoes): Russets are high in starch and very fluffy, making them ideal for mashed potatoes or french fries. They can work for roasting, but you must ensure they are cut into larger chunks and are completely dry, as they have a tendency to absorb moisture and can sometimes fall apart or become a bit mealy if overcooked.
• The Broccoli: Fresh is Best
  • For this recipe, fresh broccoli is non-negotiable. Frozen broccoli contains a significant amount of water. When it hits the hot oven, that water turns to steam, which prevents the broccoli from roasting and browning properly. You’ll end up with soft, steamed broccoli instead of the tender-crisp, slightly charred florets we’re aiming for.
  • Don’t waste the stems! The broccoli stalk is delicious and packed with flavor. Simply peel the tough outer layer with a vegetable peeler and slice the tender interior into coins or batons. Add them to the pan along with the potato cubes, as they are denser and require a longer cooking time than the florets.
• The Oil: Choose for High Heat
  • You need an oil with a high smoke point for roasting at high temperatures.
  • Good choices: Avocado oil, grapeseed oil, light olive oil, or even canola or vegetable oil.
  • Extra Virgin Olive Oil (EVOO): While flavorful, most EVOO has a lower smoke point (around 375°F-405°F). Since we’re roasting at 425°F, using EVOO can cause it to smoke, which imparts a bitter, burnt taste to your vegetables. It’s best saved for drizzling after cooking.
• The Seasonings: A Canvas for Flavor
  • The simple combination of salt, pepper, garlic powder, and onion powder is a classic for a reason—it’s delicious and versatile. But feel free to get creative!
  • Smoky: Add 1 teaspoon of smoked paprika.
  • Italian: Add 1-2 teaspoons of dried Italian seasoning or oregano.
  • Spicy: Add 1/4 to 1/2 teaspoon of red pepper flakes along with the other seasonings.
  • Cheesy: Toss the finished vegetables with 1/4 cup of freshly grated Parmesan cheese immediately after they come out of the oven. The residual heat will melt it slightly.

Step-by-Step Instructions for Perfect Roasting

The secret to perfectly cooked potatoes AND broccoli on the same pan is to give the denser, slower-cooking potatoes a head start. This two-stage method guarantees crispy potatoes and perfectly tender broccoli every time.

Step 1: Preheat and Prepare

Position an oven rack in the center of the oven and preheat to 425°F (220°C). Place a large, rimmed baking sheet in the oven while it preheats. A hot pan is one of the secrets to a crispy, non-stick result.

Step 2: Prepare the Potatoes

Wash and scrub your potatoes well. Dry them thoroughly with a clean kitchen towel or paper towels. This is one of the most critical steps for achieving crispy skins. Water creates steam, which is the enemy of crispiness.

Cut the potatoes into uniform, 1-inch cubes. Uniformity is key to ensuring they all cook at the same rate. Place the potato cubes in a large mixing bowl. Drizzle with 2 tablespoons of the olive oil, 1 teaspoon of the kosher salt, the garlic powder, onion powder, and black pepper. Toss vigorously until every piece of potato is evenly coated in oil and seasonings. Using a bowl rather than seasoning on the pan ensures much better coverage.

Step 3: First Roast – The Potatoes

Carefully remove the hot baking sheet from the oven. Spread the seasoned potatoes onto the hot pan in a single, even layer. Do not overcrowd the pan. The potatoes need space for the hot air to circulate around them. If they are too close together, they will steam instead of roast. Use two pans if necessary.

Return the pan to the oven and roast for 20-25 minutes. After this time, the potatoes should be starting to soften and brown on the bottom.

Step 4: Prepare the Broccoli

While the potatoes are having their first roast, prepare the broccoli. Cut the head into medium-sized, relatively uniform florets. Place them in the same large bowl you used for the potatoes (no need to wash it).

Drizzle the broccoli with the remaining 2 tablespoons of olive oil and the remaining 1/2 teaspoon of kosher salt. Toss well to coat.

Step 5: Second Roast – Adding the Broccoli

After the potatoes have roasted for 20-25 minutes, carefully remove the pan from the oven. Use a spatula to flip the potatoes over.

Add the seasoned broccoli florets to the pan, nestling them in a single layer amongst the potatoes. Return the pan to the oven and roast for an additional 15-20 minutes.

Step 6: Check for Doneness and Serve

The dish is ready when the potatoes are golden brown and crispy on the outside and easily pierced with a fork, and the broccoli is bright green, tender, and slightly charred at the edges.

Remove from the oven. If desired, squeeze the juice of half a lemon over the vegetables, toss with fresh parsley, or sprinkle with Parmesan cheese and red pepper flakes. Serve immediately.

Nutrition Facts

• Servings: 4-6 (as a side dish)
• Calories per serving: Approximately 250-350 kcal

Disclaimer: This nutritional information is an estimate. The final calorie count will vary based on the exact amount and type of oil used, the size of the vegetables, and any additional toppings like Parmesan cheese.

Preparation Time Breakdown

To help you manage your time in the kitchen, here’s a more detailed breakdown:

• Mise en Place (Prep Time): 15 minutes
  • Washing, drying, and cubing potatoes: 8 minutes
  • Cutting broccoli into florets: 5 minutes
  • Measuring oil and seasonings: 2 minutes
• Active Cooking Time: 5-10 minutes
  • Seasoning potatoes and broccoli in bowls: 5 minutes
  • Flipping potatoes and adding broccoli to the pan: 2 minutes
• Hands-Off Roasting Time: 40-45 minutes
• Total Time: Approximately 1 hour

How to Serve Roasted Potatoes and Broccoli

This versatile dish can be served in a multitude of ways, from a simple side to the star of the show.

• As a Classic Side Dish: This is its most common and beloved role. It pairs perfectly with almost any main protein.
  • Poultry: Alongside a whole roast chicken, grilled chicken breasts, or roasted turkey cutlets.
  • Beef: With a juicy steak, a hearty pot roast, or meatloaf.
  • Pork: With grilled pork chops, a roasted pork loin, or pork tenderloin.
  • Fish: With a flaky baked salmon, cod, or halibut.
• Turning it Into a Main Course: With a few simple additions, this side dish can easily become a satisfying vegetarian or meat-filled one-pan meal.
  • Add Sausage: Toss 1 lb of sliced, pre-cooked sausage (like chicken sausage, kielbasa, or andouille) onto the pan during the last 10-15 minutes of roasting.
  • Add Chickpeas: For a vegetarian protein boost, add a can of drained, rinsed, and dried chickpeas to the pan along with the broccoli. They will get wonderfully crispy.
  • Top with an Egg: Serve a scoop of the hot roasted vegetables in a bowl and top with a perfectly fried or poached egg. The runny yolk creates a delicious, instant sauce.
  • Use as a Bowl Base: Use the roasted vegetables as the hearty base for a grain bowl. Add a scoop of quinoa, some fresh greens, and a flavorful dressing.
• Delicious Dips and Drizzles: Elevate the dish with a flavorful sauce for dipping or drizzling.
  • Quick Garlic Aioli: Mix 1/2 cup of mayonnaise with 1 minced garlic clove, 1 teaspoon of lemon juice, and a pinch of salt.
  • Lemon-Tahini Sauce: Whisk together 1/4 cup tahini, 1/4 cup water, the juice of one lemon, and a pinch of salt until smooth.
  • Yogurt-Dill Sauce: Mix 1/2 cup of plain Greek yogurt with 2 tablespoons of chopped fresh dill, 1 tablespoon of lemon juice, and salt and pepper to taste.
  • Balsamic Glaze: Simply drizzle a store-bought or homemade balsamic glaze over the finished vegetables for a touch of sweet acidity.

5 Pro Tips for Flawless Roasted Vegetables

1. Don’t Crowd the Pan! (The Science of Steam): This is the #1 rule of roasting. When vegetables are packed too tightly on a pan, they trap moisture. This moisture turns into steam, and you end up steaming your vegetables instead of roasting them. For a dry, high-heat environment that promotes browning and crisping (the Maillard reaction), give each piece of vegetable its own personal space. Use two baking sheets if you have to—it’s better than one crowded pan.
2. Ensure Your Potatoes are BONE-DRY: We’ve mentioned it before, but it’s worth its own tip. Any surface moisture on the potatoes will have to evaporate before the potato can begin to brown and crisp up. By taking the time to dry them thoroughly after washing, you give them a significant head start on the path to crispy perfection.
3. High Heat is Non-Negotiable: Roasting is not baking. You need a high temperature—400°F to 450°F—to achieve that coveted crispy-on-the-outside, tender-on-the-inside texture. A lower temperature will slowly bake the vegetables, often resulting in a softer, paler, and less flavorful outcome.
4. Preheat Your Baking Sheet: Placing your oiled potatoes onto a screaming hot pan creates an immediate sizzle. This contact heat kickstarts the browning process instantly and helps prevent the potatoes from sticking to the pan. It’s a small step that makes a big difference.
5. Season in a Bowl, Not on the Pan: Sprinkling seasonings over vegetables on a baking sheet almost always results in uneven coverage. Some pieces get all the flavor, while others get none. By tossing the vegetables with the oil and seasonings in a large bowl, you guarantee that every single nook and cranny is evenly coated, leading to a much more flavorful and consistent dish.

Frequently Asked Questions (FAQ)

Q1: Why are my roasted potatoes always soggy instead of crispy?

A: Soggy potatoes are almost always a result of too much moisture. There are three main culprits: 1) You didn’t dry the potatoes well enough after washing. 2) You overcrowded the baking sheet, causing the potatoes to steam in their own moisture. 3) Your oven temperature was too low, which baked the potatoes slowly instead of roasting them quickly at high heat.

Q2: My broccoli always seems to burn before my potatoes are done. How do I prevent this?

A: This is a very common problem, and the two-stage roasting method outlined in this recipe is the perfect solution. Broccoli is less dense and contains more delicate parts (the florets) than potatoes, so it cooks much faster. By giving the potatoes a 20-25 minute head start, you allow them to become partially cooked before adding the quick-cooking broccoli for the final 15-20 minutes. This timing ensures both are perfectly cooked simultaneously.

Q3: Can I use frozen broccoli for this recipe?

A: It is strongly recommended to use fresh broccoli for roasting. Frozen broccoli releases a large amount of water as it thaws and cooks, which creates steam and prevents it from getting brown and crispy. You will end up with a much softer, water-logged texture. Save frozen broccoli for soups, stews, or steaming.

Q4: Can I prepare this dish ahead of time?

A: Roasted vegetables are always best served fresh from the oven. However, you can do some of the prep work ahead of time to save time later. You can wash and chop the potatoes and broccoli a day in advance and store them in separate airtight containers in the refrigerator. Do not season them until just before roasting. To reheat leftovers, avoid the microwave as it will make them soft. Instead, spread them on a baking sheet and reheat in a 400°F (200°C) oven or in an air fryer for 5-10 minutes until warmed through and re-crisped.

Q5: What other vegetables work well with this recipe?

A: This is a fantastic base recipe for a mixed vegetable roast. You can add or substitute other vegetables, but you need to consider their density and cooking time.

• Hard/Dense Vegetables (add with the potatoes): Carrots, Brussels sprouts, sweet potatoes, onions wedges, broccoli stems.
• Softer/Quicker-Cooking Vegetables (add with the broccoli): Bell peppers, asparagus, zucchini, cherry tomatoes.

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