These roasted potatoes and broccoli are easy enough to make as a side for a weeknight meal but worthy for the holidays.
When it comes to side dishes, there are endless options - from maple roasted carrots to truffle mashed potatoes to Parmesan roasted Brussels Sprouts to smoked asparagus.
But my favorite healthy side is just some good old roasted vegetables. By roasting them, you caramelize the natural sugars which brings an amazing depth of flavor.
And that's what you get with these roasted potatoes and broccoli. And yes the potatoes are actually crispy, which is key.
The extra step of soaking the potatoes in water and then tossing in some cornstarch gives you that lovely crispiness, plus you get the char from the broccoli. My mouth is watering just typing this right now!
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Ingredient Notes
- Yukon Gold potatoes - right in the middle of the spectrum between starchy and waxy which makes them perfect for roasting and getting a nice crispiness.
- Broccoli - you want to trim the stems and keep just the florets.
- Oil - adds some necessary fat for flavor.
- Cornstarch - coats the potatoes to get crispy.
- Garlic - adds a slightly sweet, caramelized flavor when roasted.
- Parmesan cheese - adds a slightly nutty flavor.
Variations
Like any recipe, you can add other ingredients to kick it up a notch. Some variations include:
- Heat - you can add some crushed red pepper flakes or cayenne pepper for a little heat.
- Herbs - fresh herbs make everything better. While I add some Italian parsley, thyme, oregano or sage all work well.
- Texture - if you want some added texture, mix in some sesame seeds or nuts.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Add the diced potatoes to a bowl of cold water with baking soda, soaking for 30 minutes. Drain the potatoes and pat dry before tossing with ½ of the olive oil, cornstarch, ½ of the salt and ½ of the pepper. Roast in a pan at 425°F for 25 minutes, stirring halfway through.
Remove the pan and add the broccoli, tossing in the remaining oil, salt, pepper and all of the garlic. Bake for another 20 minutes before removing and topping with cheese and parsley.
FAQs
Soaking potatoes in cold water removes excess potato starch, which prevents potatoes from sticking together and helps achieve maximum crispness.
And baking soda helps break down the pectic of the exterior which helps as well.
Yes. You never want to soak potatoes longer than overnight, otherwise the potatoes will start to lose their flavor and structure.
You can store the veggies in an airtight container for up to 3 days in the fridge or 3 months in the freezer.
To reheat, place the vegetables in a baking sheet at 300°F for 10 minutes or microwave.
Health Benefits
Like most vegetables, there are a ton of benefits to eating potatoes or broccoli which include:
- High in nutrients and antioxidants - low in calories but high in fiber and minerals as well as help lower risk of chronic diseases.
- Maintain healthy blood sugar levels - being high in fiber, both vegetables help regulate blood sugar.
- Rich in Vitamin A, C and K - all are essential vitamins which enhances your immune system and good for your bones.
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Large bowl - used to soak the potatoes and mix the ingredients.
- Baking sheet - helps roast the veggies in an even manner.
- Spatula - flips the veggies so they get roasted on both sides.
Pro Tips/Recipe Notes
- For easier cleanup, just place the veggies on some parchment paper.
- You know the potatoes are done when you can pierce the largest part of the carrot with a fork.
- Don't skip drying the potatoes or they will steam as they cook and get soggy.
- Speaking of doneness, you want to try to have similar diced vegetables so they all cook in about the same amount of time.
- Don't overcrowd the pan or the veggies will steam instead of getting crispy.
Other Side Dishes
If you’ve tried these roasted potatoes and broccoli or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Roasted Potatoes and Broccoli
Ingredients
- 1 lb Yukon Gold potatoes, scrubbed
- ½ teaspoon baking soda
- 4 tablespoon olive oil, divided
- 1 tablespoon cornstarch
- 4 cloves garlic, minced
- 1 teaspoon sea salt, divided
- ½ teaspoon black pepper, divided
- 1 lb broccoli, cut into florets
- ¼ cup freshly grated Parmesan cheese
- 1 tablespoon fresh Italian parsley, chopped
Instructions
- Dice the potatoes into ¾" chunks and place bowl of cold water with baking soda. Soak for at least 30 minutes or overnight.
- Preheat oven to 425°F and line baking sheet with parchment paper.
- Drain the potatoes and pat dry with paper towel. Transfer potatoes to bowl and drizzle with ½ of the olive oil. Sprinkle cornstarch, ½ of the garlic, ½ of the salt and ½ of the black pepper and toss to combine.
- Spread potatoes evenly on baking sheet. Bake for 25 minutes, stirring halfway through.
- While potatoes are baking, toss the broccoli with the remaining olive oil, garlic, salt and pepper in a medium bowl.
- Add the broccoli to one side of the baking sheet and bake for another 20 minutes or until you reach desired crispness of the potatoes and broccoli. Top with some Parmesan cheese and Italian parsley. Serve immediately.
Notes
- For easier cleanup, just place the veggies on some parchment paper.
- You know the potatoes are done when you can pierce the largest part of the carrot with a fork.
- Don't skip drying the potatoes or they will steam as they cook and get soggy.
- Speaking of doneness, you want to try to have similar diced vegetables so they all cook in about the same amount of time.
- Don't overcrowd the pan or the veggies will steam instead of getting crispy.
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