• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Chisel & Fork logo

  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    You Are Here: Home → Side Dishes

    Roasted Potatoes and Broccoli

    May 31, 2022 | Updated July 28, 2022 by Ryan Leave a Comment

    17 shares
    Jump to Recipe Print Recipe
    close-up of roasted potatoes and broccoli on plate
    overhead shot of roasted broccoli and potatoes on plate
    overhead shot of roasted potatoes and broccoli on plate

    These roasted potatoes and broccoli are easy enough to make as a side for a weeknight meal but worthy for the holidays.

    overhead shot of roasted potatoes and broccoli on plate

    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!

    Jump to:
    • Ingredient Notes
    • Variations
    • Step-by-Step Photos
    • FAQs
    • Health Benefits
    • Equipment
    • Pro Tips/Recipe Notes
    • Other Side Dishes
    • Roasted Potatoes and Broccoli
    close-up of roasted potatoes and broccoli on plate

    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.

    process shots of adding potatoes to water and roasting in pan

    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.

    process shots of adding broccoli and roasting in pan

    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

    What is the Best Potato to Use?

  • I highly recommend Yukon Gold potatoes. Russets are very starchy while fingerlings are super waxy. Yukon Golds are right in the middle.

  • There is enough wax to hold the shape and develop caramelization, while also having enough starch to make the interior creamy and buttery. This makes them great for roasting.
  • What Does Soaking Potatoes Do?

    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.

    Can You Soak Potatoes for Too Long?

    Yes. You never want to soak potatoes longer than overnight, otherwise the potatoes will start to lose their flavor and structure.

    How Long Will They Last?

    You can store the veggies in an airtight container for up to 3 days in the fridge or 3 months in the freezer.

    How to Reheat?

    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.
    overhead shot of roasted broccoli and potatoes on plate

    Other Side Dishes

    • Cream Cheese Mashed Potatoes
    • Shaved Brussels Sprouts with Bacon
    • Crispy Roasted Potatoes
    • Oven Baked Sweet Potato Fries

    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.

    overhead shot of roasted potatoes and broccoli on plate
    Print Recipe
    5 from 2 votes

    Roasted Potatoes and Broccoli

    These roasted potatoes and broccoli are easy enough to make as a side for a weeknight meal but worthy for the holidays.
    Prep Time10 mins
    Cook Time40 mins
    Soaking Time30 mins
    Total Time50 mins
    Course: Side Dish
    Cuisine: American
    Servings: 8
    Calories: 152kcal
    Author: Ryan Beck

    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.

    Nutrition

    Serving: 1serving | Calories: 152kcal | Carbohydrates: 13g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 3mg | Sodium: 426mg | Potassium: 332mg | Fiber: 2g | Sugar: 1g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
    « Smoked Cod
    Lemon Chicken Piccata »
    17 shares

    Receive Top 25 Recipes

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Chisel & Fork

    ryan standing in kitchen

    Hey there! Welcome to Chisel & Fork, a blog with tasty recipes and DIY projects. I'm Ryan and here you'll find hundreds of recipes ranging from true comfort food to vegan. Oh and if you like woodworking, you might just find your next inspiration. Read More About Chisel & Fork…

    Get Your Free Copy of My Top 25 Most Popular Recipes

    title page of ecookbook

    Healthy Recipes

    • Cinnamon Overnight Oats
      Cook Time5 Minutes
    • Buffalo Chicken Spaghetti Squash
      Cook Time1 Hours 10 Minutes
    • Peanut Butter Energy Balls
      Cook Time25 Minutes
    • Quinoa Sweet Potato Salad
      Cook Time1 Hours

    Popular Recipes

    • Baked Cheddar Mac and Cheese
      Cook Time40 Minutes
    • Cranberry Mimosa
      Cook Time5 Minutes
    • Apple Pie with Crumb Topping
      Cook Time1 Hours 40 Minutes
    • Chocolate Chip Scones
      Cook Time35 Minutes

    Featured In

    logos of places where Chisel & Fork has been featured

    Footer

    ^ back to top

    Information

    • About
    • Privacy Policy
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates
    • Recipes
    • DIY

    Contact

    • Contact
    • FAQ
    • Work With Us

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Chisel & Fork

    17 shares